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Toasted Almond Shortbread Cookies (Keto, Sugar-Free)

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You’re going to love these keto, guilt-free toasted almond shortbread cookies! Perfect for the holidays or any time of year to have fun with the cookie cutters!

Further Food Commentary:

At only 36 calories per cookie, you can indulge in these guilt-free! Made with almond flour, they are grain-free, with only 7g of carbs and 0g of sugar! What I love about these cookies is that they can be dressed up or dressed down - decorate, add fruit, dip in dark chocolate, etc!

By Liz Lederman

Toasted Almond Shortbread Cookies (Keto, Sugar-Free)

Stars ( Reviews)

  • Prep Time:20 minutes
  • Cook Time:15 minutes
  • Servings: 24 cookies

Ingredients

1 1/8 cup almond flour
1/2 teaspoon xanthan gum
1/4 teaspoon kosher salt
1/3 cup grass-fed butter, room temperature
3/4 cup Swerve confectioners
1/2 teaspoon vanilla extract

Instructions

  1. Add almond flour to a dry skillet or pan, and toast over medium heat until golden (3-6 minutes).
  2. Remove from pan, whisk in xanthan gum, salt and set aside to cool completely (very important!).
  3. Cream butter in a large bowl with an electric mixer, 2-3 minutes. Add in sweetener and continue to beat until thoroughly mixed and much of the sweetener has dissolved. Add in vanilla extract and beat until just combined.
  4. With your mixer on low, add in half of your almond flour mixture- mixing until just incorporated. Mix in the rest.
  5. Wrap cookie dough with cling film (saran wrap) and refrigerate for at least an hour.
  6. Preheat oven to 350°F.
  7. Roll out dough between parchment paper and slice with a knife or do cutouts. Place shaped cookies with parchment paper on the prepared baking tray and place in the freezer for 15 minutes prior to baking.
  8. Bake until just lightly golden. Baking times will vary widely depending on size of cookies and oven, but think 10-13 minutes for the small ones or 15-18 minutes for the larger ones.
  9. Allow to cool on pan as they’ll be very fragile when warm. Store in an airtight container for up to 1 week.
Add almond flour to a dry skillet or pan, and toast over medium heat until golden (3-6 minutes). Remove from pan, whisk in xanthan gum, salt and set aside to cool completely (very important!). Cream butter in a large bowl with an electric mixer, 2-3 minutes. Add in sweetener and continue to beat until thoroughly mixed and much of the sweetener has dissolved. Add in vanilla extract and beat until just combined. With your mixer on low, add in half of your almond flour mixture- mixing until just incorporated. Mix in the rest. Wrap cookie dough with cling film (saran wrap) and refrigerate for at least an hour. Preheat oven to 350°F. Roll out dough between parchment paper and slice with a knife or do cutouts. Place shaped cookies with parchment paper on the prepared baking tray and place in the freezer for 15 minutes prior to baking. Bake until just lightly golden. Baking times will vary widely depending on size of cookies and oven, but think 10-13 minutes for the small ones or 15-18 minutes for the larger ones. Allow to cool on pan as they’ll be very fragile when warm. Store in an airtight container for up to 1 week.

Nutrition Information

Per Serving: Calories: 36; Total Fat: 3 g; Saturated Fat: 1 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 2 mg; Sodium: 21 mg; Potassium: 0 mg; Carbohydrate: 7 g; Fiber: 1 g; Sugar: 0 g; Protein: 1 g

Nutrition Bonus:

Vitamin C: 0%; Vitamin A: 1%; Iron: 1%; Calcium: 1%

 

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