Indian · Dessert
Nankhatai Keto Shortbread Cookies
A keto rework of the classic Indian nankhatai, swapping sugar and flour for almond flour, coconut flour and allulose while keeping the ghee-rich crumb and cardamom-pistachio signature of the original shortbread.
$1
10 minsPrep
14 minsCook
34 minsTotal
EasyLevel
Nutrition per serving
247Calories
5.5gProtein
22.8gFat
16.4gCarbs
1.2gSugar
3.7gFiber
152mgSodium
28mgChol
8.1gSat Fat
229mgPotassium
63mgCalcium
1mgIron
0mcgVitamin B12
0.3mgVitamin C
0gPolyol
9gAllulose
0gAlcohol
Goes well with
Belgian Blonde Ale
local
Masala Chai
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C (320°F) and line a small baking sheet with parchment.
2
In a bowl, beat the softened ghee with the powdered allulose until pale and creamy, about 2 minutes.
3
Sift in the almond flour, coconut flour, baking powder and salt, then add the ground cardamom; mix to a soft, slightly sticky dough.
4
Divide the dough into 2 equal portions (about 23g each) and roll into balls, then flatten gently into discs about 4cm wide.
5
Press a few chopped pistachio pieces into the top of each disc.
6
Bake for 13-15 minutes until the edges are just turning golden; the centres will still feel soft.
7
Cool on the tray for 10 minutes (they firm up as they cool), then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g fine blanched almond flour
- 0.2 oz6g coconut flour
- 0.8 oz22g softened ghee
- 0.6 oz18g powdered allulose
- 0 oz1g ground cardamom
- 0.2 oz6g chopped, for topping pistachio
- 0 oz1g baking powder
- 0 oz0.5g salt
