French · Dessert
Keto Butter Shortbread Cookies
A low-carb reimagining of classic French butter shortbread, built on almond and coconut flour with allulose in place of sugar so the deep butter flavour and sandy, crumbling texture survive the keto swap intact.
$1
12 minsPrep
15 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
245Calories
5.6gProtein
22.9gFat
13.1gCarbs
1.1gSugar
3.1gFiber
191mgSodium
79mgChol
8.6gSat Fat
194mgPotassium
65mgCalcium
0.9mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
7gAllulose
0.3gAlcohol
Goes well with
Darjeeling Tea
local
Normandy Cider
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Beat the softened butter and allulose together until pale and creamy, about 2 minutes.
2
Mix in the egg yolk and vanilla extract until fully combined.
3
Sift in the almond flour, coconut flour and salt, then fold until a soft dough forms.
4
Shape the dough into a small disc, wrap, and chill in the fridge for 20 minutes to firm up.
5
Preheat the oven to 160°C (320°F) and line a baking sheet.
6
Divide the dough into 2 portions and shape each into a round cookie about 1.5cm thick, spacing them apart on the sheet.
7
Bake for 14-16 minutes until the edges are just turning golden - the centres will still feel soft.
8
Cool the cookies on the tray for 5 minutes, then transfer to a wire rack to firm up fully before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 oz28g softened butter
- 1.4 oz40g almond flour
- 0.2 oz5g coconut flour
- 0.5 oz14g allulose
- 1/21/2 egg yolks, beaten (9g)
- 0.1 oz2g vanilla extract
- 0 oz0.5g salt
