Shortbread Cookies

Shortbread Cookies new york times recipes




A delightful low-carb variation on traditional shortbread are these keto shortbread cookies! Simple five-ingredient cookies that are buttery and crumbly—no grains or sugar required.


2 big eggs at room temperature
1 teaspoon vanilla extract
3/4 cup granulated sweetener of choice, such as erythritol or monk fruit sweetener
1/4 cup softened and salted butter
2 cups blanched almond flour

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the oven to 180C/350F for preheating. Using parchment paper, line a sizable baking sheet.
Add your softened butter and granulated sweetener to a sizable mixing bowl. Beat the mixture together until creamy using a hand mixer. One at a time, incorporate and smooth out the vanilla essence and eggs. Add the almond flour and blend by gently folding.
Form 1215 dough balls using a large spoon or cookie scoop, then arrange them on the prepared pan. Each ball should be compressed into the shape of a cookie before being forked on each side.
Bake the cookies for 17 to 20 minutes, or until the edges start to turn brown. Take the cookies out of the oven and let them cool fully.

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