These keto shortbread cookies are a tasty low carb version of traditional shortbread! Crumbly and buttery cookies created with only 5 ingredients and no grains or sugar.

5 minutes to prepare

COOK TIME: 15 MINUTES

TOTAL TIME: 20 MINUTES

3/4 cup granulated sweetener of choice (erythritol or monk fruit sweetener) 1/4 cup melted and salted butter 2 big eggs room temperature 1 teaspoon vanilla extract 2 cups blanched almond flour
Instructions
Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit. Using parchment paper, line a large baking sheet.
Add your softened butter and granulated sweetener to a large mixing bowl. Beat together with a hand mixer until creamy. Add the vanilla essence and eggs one at a time, mixing until smooth. Fold in the almond flour gently until incorporated.
Form 12-15 dough balls with a big spoon or cookie scoop and place on a prepared baking sheet. Press each ball into a cookie form, then cross with a fork on either side.
Bake the cookies for 17-20 minutes, or until the edges start to turn brown. Allow cookies to cool completely after removing them from the oven.
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Notes
This recipe has been significantly modified from this one.

TO STORE: Store shortbread biscuits at room temperature in a sealed container for up to 4 weeks.

TO FREEZE: Place the shortbread in a ziplock bag and freeze for up to 6 months.