Name: Keto Eggless Shortbread Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 35 min
Ingredients: 120 g Almond flour ((1 cup) non defatted, blanched and finely ground); 100 g Butter ((7 tablespoons) cold, diced); 50 g Erythritol ((1/4 cup)); 20 g Coconut flour ((3 tablespoons)); A pinch of Salt

Keto Eggless Shortbread Cookies

Keto, Gluten-free, Sugar-free, Egg-free, LCHF. They are easy and quick to make, with simple natural ingredients. The richness of these shorbread cookies is perfect for the festive season! Enjoy😊

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Prep Time 10 mins

Cook Time 10 mins

Cooling Time 15 mins

Total Time 35 mins

Servings 16 cookies

Ingredients

120 g Almond flour (1 cup) non defatted, blanched and finely ground
100 g Butter (7 tablespoons) cold, diced
50 g Erythritol (1/4 cup)
20 g Coconut flour (3 tablespoons)
A pinch of Salt

Instructions

Preheat the oven to 170ºC/340ºF.
Mix all the dry ingredients in a big mixing bowl or on a clean working surface.
Add the cold, diced butter in to the mixture.
Knead until everything sticks together to one ball.
On a parchment paper or on a silicon baking mat, spread the dough with your hand or with a rolling pin. Shape it into a rectangular in size of ca. 18cm x 12cm, and 1cm in thickness.
Cut it into equal 16 sticks. First, cut horizontally in half and then insert vertically 7 cuts to make 8 pieces on each half.
Place 16 pieces on a baking sheet lined with a parchment paper.
Bake in the 170ºC/340ºF preheated oven for about 10 to 12 minutes until fragrant and lightly browned.
Let it cool comletely. The cookies are soft and fragile when still warm and hardens as they cool down.
To conserve, put them in a airtight container. They are delicious up to 2 weeks!
Enjoy 🙂