Low Carb Almond Shortbread Cookies Recipes
LOW-CARB ALMOND SHORTBREAD COOKIES
Crispy little shortbread cookies that are perfect for low-carb eating, made with almond flour.
Provided by Paula Todora (Paula T)
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 45m
Yield 20
Number Of Ingredients 6
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.
Nutrition Facts : Calories 39.1 calories, Carbohydrate 1.2 g, Cholesterol 3.1 mg, Fat 3.5 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 30.3 mg, Sugar 0.4 g
KETO-FRIENDLY* ALMOND SHORTBREAD COOKIES
Maybe you're looking for a low-carb moment, you're following a keto diet or maybe you're just looking for a delicious new recipe to try. These Keto-Friendly* Almond Shortbread Cookies are the perfect treat. After all, it's our business to know cookies, so you bet we have your back. Our almond shortbread cookies made with almond flour have a rich, buttery, slightly nutty flavor profile-everything you love about a traditional shortbread cookie, just keto-friendly*.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 32
Number Of Ingredients 7
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.
Nutrition Facts : Calories 60, Carbohydrate 4 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 0 g, TransFat 0 g
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