Combine almond flour, coconut flour, powdered erythritol, salt, and baking powder in a mixing bowl. Mix thoroughly to distribute the dry ingredients evenly.
Add softened butter and egg to the dry mixture and combine all the ingredients until a dough forms.
Preheat the oven to 350°F (175°C).
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.
Once they cool down, you can enjoy the crunchy shortbread cookies.
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Nutrition
Nutrition Facts
Almond Flour Shortbread Cookies
Amount Per Serving
Calories 115Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Trans Fat 0.2g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 27mg9%
Sodium 59mg3%
Potassium 19mg1%
Carbohydrates 4g1%
Fiber 2g8%
Sugar 0.4g0%
Protein 3g6%
Vitamin A 205IU4%
Calcium 27mg3%
Iron 0.4mg2%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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