These keto cookies blend the classic buttery taste of shortbread with the wholesome goodness of almond flour. Perfectly tailored for a keto diet, they offer a sweet, nutty flavor that's meant to be a favorite.
Prep Time: 15 minutes
Baking Time: 15 minutes
Rest Time: 30 Minutes
Total Time: 1 Hour
Difficulty Level: Easy
Recipe Makes 15-18 Cookies
Combine almond flour, coconut flour, powdered erythritol, salt, and baking powder in a mixing bowl. Mix thoroughly to distribute the dry ingredients evenly.
Combine almond flour, coconut flour, powdered erythritol, salt, and baking powder in a mixing bowl. Mix thoroughly to distribute the dry ingredients evenly.
Roll out the dough between two sheets of parchment to about ¼ inch thickness.
Use a cookie cutter or mold to cut out desired shapes. Place the cookies on a parchment paper-lined baking sheet, leaving a small gap between each.
Poke some holes in them with a fork and bake in the oven for approximately 12-15 minutes or until the edges of the cookies are lightly golden brown.
Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
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