Crispy little shortbread cookies that are perfect for low-carb eating, made with almond flour.

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
15 mins
total:
45 mins
Servings:
20
Yield:
20 small cookies
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix almond flour, sweetener, and salt together in a small bowl with a fork. Add butter, egg white, and vanilla extract; continue mixing with a fork. Place in the freezer to help it harden for 15 minutes.

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  • Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or use a silicone baking mat.

  • Remove batter from freezer. Measure out 1 teaspoon at a time; roll into balls and place on the prepared baking sheet. Place plastic wrap on the bottom of a glass and roll dough balls flat.

  • Bake in the preheated oven until light, golden brown, 15 to 20 minutes.

Cook's Note:

You can substitute almond extract for the vanilla extract, if desired.

Nutrition Facts

39 calories; protein 1.2g 2% DV; carbohydrates 1.2g; fat 3.5g 5% DV; cholesterol 3.1mg 1% DV; sodium 30.3mg 1% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/29/2020
I made these for my husband he said they were a "make again" recipe; he said they tasted like amaretto instead of shortbread so I might try substituting Amaretto liquor instead of the extract next time. Read More
(1)
6 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/15/2019
Yes quadrupled the recipe, my family isn't small. I used 2 whole beaten eggs instead of egg white. Added almond extract as well as vanilla extract. It tasted great. My family loved them. Oh I cut the amount of salt since I used salted butter. If you like marzipan, you will love these. Read More
(3)
Rating: 4 stars
01/29/2020
I made these for my husband he said they were a "make again" recipe; he said they tasted like amaretto instead of shortbread so I might try substituting Amaretto liquor instead of the extract next time. Read More
(1)
Rating: 4 stars
08/17/2019
Loved the flavour and texture! Timing was a little tricky - if left in for full 20 minutes they were a little dark on the bottom, but taken out earlier they were a little underbaked inside. Will try to flatten them more next time. Read More
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Rating: 4 stars
12/06/2019
Ok. First thing this was the very first keto recipe I have ever made and I m SUPER impressed. The taste is phenomenal! It doesn t specify in the recipe but I always use salted butter in any recipe regardless of whether or not it calls for salt. I recommend refrigerating your dough for about 15 minutes then actually rolling it out to an even 1/4inch thickness. I pressed mine down and it just didn t cook as evenly as it could. I think I ll be making these again but adding some cinnamon or ginger. Read More
Rating: 5 stars
12/18/2019
I doubled the recipe used both vanilla and almond extracts truvia instead of splenda and put about half a tube of almond paste. I also made a glaze of powdered sugar and almond extract and milk. It was great. Next time I will make them a little thicker as I think I flattened them too much. Read More
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