Description
These buttery keto shortbread cookies offer a nostalgic, tender crumb without the carbs. Using just five simple ingredients and a special slow-drying technique, they achieve the perfect snap for your afternoon tea.
Ingredients
- 2 cups finely ground blanched almond flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/3 cup powdered erythritol sweetener (such as Swerve)
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
- Optional: 1/4 cup sugar-free chocolate chips
Instructions
- Preheat your oven to 300ºF (150ºC).
- In a food processor, pulse the almond flour, powdered sweetener, and sea salt until combined.
- Scatter the chilled butter pieces over the flour mixture and add the vanilla extract.
- Pulse efficiently until the mixture looks like coarse crumbs and starts to cling together.
- If using keto chocolate chips, stir them into the dough by hand.
- Press the dough firmly into the bottom of a 9-inch springform pan and smooth the surface.
- Remove the sides of the pan, slice the dough circle into 12 to 16 wedges, and prick the tops with a fork.
- Bake for 30 minutes or until the edges just start to turn a light golden brown.
- Turn off the oven, recut the wedge lines, and separate the cookies slightly on the pan.
- Prop the oven door open slightly with a wooden spoon and let the cookies sit in the cooling oven for 10 to 20 minutes to firm up and crisp.
Notes
Ensure your butter is very cold to achieve the classic flaky texture of traditional shortbread. If you do not have a food processor, you can cut the butter into the dry ingredients using a pastry cutter or two knives until coarse crumbs form. These cookies are quite delicate when warm, so allow them to cool completely before transferring them to a storage container.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Scottish