The perfect low-carb treat to indulge in after a long day. It’s everything you love about traditional shortbread cookies, now featuring the rich, buttery, slightly nutty flavor of almond flour. Be sure to tag us @ratiofood on social when share your thoughts on these Keto-Friendly* Almond Shortbread Cookies.
INGREDIENTS
- 2 cups super-fine blanched almond flour
- 1/4 cup coconut flour
- 1/3 cup granular sugar replacement made with erythritol
- 1/4 teaspoon salt
- 1/4 cup butter, softened
- 1 oz cream cheese, softened (2 tablespoons)
- 1/2 teaspoon almond extract
STEPS
1. In food processor, place almond flour, coconut flour, sugar replacement and salt. Pulse until combined. Add butter, cream cheese and almond extract; pulse 8 to 10 times or until dough begins to come together. Remove dough; shape into flattened disk. Wrap in plastic wrap; refrigerate about 1 1/2 hours or until firm.
2. Heat oven to 350°F.
3. Place chilled dough between two pieces of parchment paper; roll into 10x8-inch rectangle, about 1/4-inch thick. Peel top piece of parchment paper off dough.
4. Cut into 8 rows by 4 rows. Place rectangles 1 inch apart on ungreased large cookie sheets. Prick with fork, if desired.
5. Bake 8 to 10 minutes or until edges are golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
TIPS FROM OUR DIETITIAN
Tip 1: To make these dairy free, you can use a dairy-free butter and cream cheese.
Tip 2: Source a low-carb granular sugar alternative to use. You will typically find that these products are sweetened with sugar alcohols like erythritol.
Nutrition
†Net Carbs = 4g Total Carbohydrate – 1g Fiber – 0g Sugar Alcohols
Special thanks to Betty Crocker for this tasty holiday recipe.
*Always consult your physician before starting an eating plan that involves regular consumption of high fat foods. See information for calorie, total fat and sat. fat content.
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