Turkish · Dessert
Turkish Keto Shortbread Cookies
A low-carb riff on Turkish-style butter shortbread, built on almond and coconut flour instead of wheat and sweetened entirely with allulose so the classic sandy, buttery crumb and dusted-sugar finish survive without the carb load.
$1
12 minsPrep
15 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
225Calories
5.6gProtein
20.4gFat
15.9gCarbs
1.1gSugar
3.3gFiber
171mgSodium
67mgChol
7.1gSat Fat
200mgPotassium
64mgCalcium
0.9mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
9.5gAllulose
0.3gAlcohol
Goes well with
Turkish Beer (Efes)
local
Turkish Tea (Çay)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C (320°F) and line a baking sheet.
2
Beat the softened butter and 14g powdered allulose together until pale and creamy, about 2 minutes.
3
Beat in the egg yolk, vanilla extract and salt until smooth.
4
Fold in the almond flour and coconut flour until a soft, slightly crumbly dough forms; do not overmix.
5
Chill the dough for 20 minutes so it firms up enough to shape.
6
Divide into 2 portions and shape each into a thick disc about 2cm tall, placing them well apart on the lined sheet.
7
Bake for 14-16 minutes until the edges are just turning golden; the centres will still feel soft.
8
Cool on the tray for 10 minutes, then transfer to a wire rack to cool completely and firm up.
9
Once fully cooled, dust each cookie with the remaining 5g powdered allulose through a sieve before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g blanched, fine almond flour
- 0.2 oz6g coconut flour
- 0.8 oz22g softened butter
- 0.5 oz14g powdered/ground fine allulose
- 1/21/2 egg yolks (8g)
- 0.1 oz2g vanilla extract
- 0 oz0.5g salt
- 0.2 oz5g powdered, for dusting allulose
