Description
A buttery, crumbly almond flour shortbread cookie that’s sugar free and low carb. Perfect for keto and gluten-free diets, with a melt-in-your-mouth texture and rich flavor.
Ingredients
2 cups almond flour
6 tbsp softened butter (or coconut oil for dairy-free)
⅓ cup granulated monk fruit sweetener
2 tsp Vanilla Extract (alcohol-free)
¼ tsp salt
Instructions
1. In a medium bowl, combine softened butter and monk fruit sweetener. Beat with an electric mixer until creamy and smooth.
2. Add vanilla and mix again until fully incorporated.
3. Add almond flour and salt. Mix until a thick dough forms.
4. Wrap the dough in plastic wrap and chill for 30 minutes in the refrigerator.
5. Preheat oven to 325°F (163°C). Place dough between two sheets of parchment paper.
6. Roll dough to about ¼ inch thick.
7. Use a cookie cutter to shape cookies. Transfer carefully using a metal spatula to a parchment-lined baking sheet.
8. Re-roll and cut until all dough is used. Poke holes in each cookie with a fork.
9. Bake for 12–14 minutes until edges are lightly golden brown.
10. Remove from oven and allow cookies to cool for 10–15 minutes before serving.
Notes
Each cookie has approximately 0.5 NET CARBS.
If dough becomes too soft to handle, chill it again for a few minutes before rolling.
Do not roll the dough too thin or cookies may break when transferring.
Use blanched almond flour instead of almond meal for a smoother texture.
For dairy-free cookies, substitute butter with coconut oil.
Add sugar-free chocolate chips, nuts, or coconut flakes for variety.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American