Keto Almond Shortbread Cookies

Keto Almond Shortbread Cookies

Here is my simple and healthy recipe for easy Keto Almond Shortbread Cookies. A perfect, house warming way to welcome the New Year, or anytime!

Ingredients:

2 sticks organic butter or vegan butter or 1 cup of unrefined coconut oil, softened to room temperature
1 cup monkfruit or 1-1 stevia baking sugar
½ cup cane sugar
½ tsp salt (¼ if using salted butter)
2 lg. organic whole eggs
1 T. almond extract
2 cups super-fine almond flour
½ cup gluten free (rice) flour
Sliced almonds and pearl sugar (optional) for decoration

Directions:

1. Cream your butter or oils, sugars and salt together with am electric or hand whisk, 60 strokes.
2. Add eggs, beat for another minute, then add almond extract, beat again.
3. Slowly add flours, mix until dough has been mixed thoroughly.
4. Chill in refrigerator  for 1 hour.
5. Preheat oven to 325°F.
6. Take 2T of dough, roll into balls and place cookies separated by 2 inches onto 2 parchment paper-lined cookie sheets. Gently flatten each cookie with your hand. Press sliced almonds and pearl sugar on top of each cookie for decoration, if desired. Bake 18-22 minutes, until tan around edges, do not over cook. Serve when cooled.

Makes about 20 cookies

Keto Almond Shortbread Cookies

Here is my simple and healthy recipe for easy Keto Almond Shortbread Cookies. A perfect warm way to welcome the New Year!

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Ingredients

  

• 2 sticks organic butter or vegan butter or 1 cup of unrefined coconut oil softened to room temperature
• 1 cup monkfruit or 1-1 stevia baking sugar
• ½ cup cane sugar
• ½ tsp salt
• 2 lg. organic whole eggs
• 1 T. almond extract
• 2 cups super-fine almond flour
• ½ cup gluten free rice flour
• Sliced almonds and pearl sugar optional for decoration

Instructions

 

• Cream your butter or oils, sugars and salt together with am electric or hand whisk, 60 strokes.
• Add eggs, beat for another minute, then add almond extract, beat again.
• Slowly add flours, mix until dough has been mixed thoroughly.
• Chill in refrigerator  for 1 hour.
• Preheat oven to 325°F.
• Take 2T of dough, roll into balls and place cookies separated by 2 inches onto 2 parchment paper-lined cookie sheets. Gently flatten each cookie with your hand. Press sliced almonds and pearl sugar on top of each cookie for decoration, if desired. Bake 18-22 minutes, until tan around edges, do not over cook. Serve when cooled.