Claudia Totir//Hearst Owned

Nutty Keto Shortbread Cookies Recipe

Name: Nutty Keto Shortbread Cookies Recipe
Total time: 1 h 5 min
Yield: 18 serving(s)
Ingredients: 1/2 c. butter, at room temp, plus additional for greasing baking sheet; 1/2 c. granulated sweetener; 1 tsp. alcohol-free pure vanilla extract; 1 1/2 c. almond flour; 1/2 c. ground hazelnuts; Pinch sea salt

By The Good Housekeeping Test KitchenPublished: Nov 15, 2019

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Yields:

18 serving(s)

Total Time:

1 hr 5 mins

Cal/Serv:

105

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We used nuts in place of flour to create these cookies’ buttery, slightly crumbly texture. They will continue to cook on the baking sheet after you take them out of the oven, so transfer them to a wire rack to avoid overbrowning.

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Ingredients

1/2 cup
butter, at room temp, plus additional for greasing baking sheet
1/2 cup
granulated sweetener
1 tsp.
alcohol-free pure vanilla extract
1 1/2 cups
almond flour
1/2 cup
ground hazelnuts
Pinch sea salt

Directions

1. Step 1In medium bowl, cream together butter, sweetener and vanilla until well blended.
2. Step 2Stir in almond flour, ground hazelnuts and salt until firm dough is formed.
3. Step 3Roll dough into 2-in. cylinder and wrap in plastic wrap. Place dough in refrigerator at least 30 min., until firm.
4. Step 4Preheat oven to 350°F. Line baking sheet with parchment paper and lightly grease paper with butter; set aside.
5. Step 5Unwrap chilled cylinder, slice dough into 18 cookies and place cookies on baking sheet.
6. Step 6Bake until firm and lightly browned, about 10 min.
7. Step 7Allow to cool on baking sheet 5 min., then transfer to wire rack to cool completely.