Almond Flour Keto Shortbread Cookies Recipes

ALMOND FLOUR KETO SHORTBREAD COOKIES RECIPE

Steps:

• Heat up the oven to 180 C - 350F
• Prepare all of the ingredients into smaller bowls to ease your mixing. Take one big mixing bowl, preferably glass one, where you will combine them all.
• Into a glass bowl add an egg and with your whisk, mix it fully into a smooth consistency.
• Once the egg is mixed, add coconut oil and mix it in fully.
• Time for all of the dry ingredients. First, add a sugar substitute and make sure it is fully mixed into the egg - oil mixture.
• Subsequently, one by one, continue adding almond flour and soda, mixing it fully in between. Make sure all are fully mixed into a thicker dough.
• Once that is done, you can follow with adding chopped almonds. Use the almonds without skin as that will change the color of your Keto Cookies. I like to cut slivered almonds as they give me the real small size which is so needed in the recipe.
• Using a silicone spatula, gently incorporate those into the dough. Make sure it is spread evenly.
• Scoop the dough, roll in your hand into a bowl and place on a baking sheet with parchment paper. There press on each bowl to make the cookie size bites. Those Keto Shortbread Cookies do nor raise in its size in the oven, so make sure you shape them exactly to your liking.Thinner they are, crunchier they will become.
• Once you are happy with the shapes, place those Sugar-Free Shortbread Cookies into the oven and bake for 10-15 Minutes.
• Once they are baked, let them cool fully. Once warm, they are very soft and need to harden during the cooling process.

GLUTEN-FREE ALMOND COOKIES

Steps:

• Whisk the almond and coconut flours in a small bowl.
• Combine the butter and sugar in a medium bowl and beat with an electric mixer until light and fluffy, 2 to 3 minutes. Add the cream cheese and continue to beat until smooth, about 1 minute. Add the almond extract and egg and beat until combined. Add the flour mixture and continue beating until just combined and smooth, 1 to 2 minutes. Gently fold in the sliced almonds.
• Transfer the dough to a piece of parchment or wax paper and use the paper to help mold the dough into a 10-by-2-inch log. Wrap the log in plastic wrap and freeze until firm, about 45 minutes.
• Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
• Slice the dough into 1/2-inch-thick slices and arrange the slices on the prepared baking sheet. Bake until the edges are golden brown, 18 to 20 minutes. Let cool before serving. The cookies will firm up as they cool.

LOW-CARB ALMOND SHORTBREAD COOKIES

Steps:

• Mix almond flour, sweetener, and salt together in a small bowl with a fork. Add butter, egg white, and vanilla extract; continue mixing with a fork. Place in the freezer to help it harden for 15 minutes.
• Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or use a silicone baking mat.
• Remove batter from freezer. Measure out 1 teaspoon at a time; roll into balls and place on the prepared baking sheet. Place plastic wrap on the bottom of a glass and roll dough balls flat.
• Bake in the preheated oven until light, golden brown, 15 to 20 minutes.

KETO-FRIENDLY* ALMOND SHORTBREAD COOKIES

Steps:

• 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.
• Heat oven to 350°F.
• 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.
• Cut into 8 rows by 4 rows. Place rectangles 1 inch apart on ungreased large cookie sheets. Prick with fork, if desired.
• 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.