Classic Keto Shortbread Cookies


Step 1Prepare all the ingredients. Cut the butter into pieces and let it come to room temperature. In a bowl mix the almond flour with xanthan gum and salt.

Step 2Place the butter in a bowl and add the granulated sweetener and vanilla extract. Using an electric mixer (or a stand mixer), process until well combined.

Step 3Slowly add the almond flour while beating and process until thick and sticky cookie dough is formed.

Step 4Using your hands, form into a big ball. Transfer onto a piece of cling film and form into a log, about 25 cm (10 inch) long, wrapping it all around. Transfer into the freezer for 20 to 30 minutes, or place in the fridge for one or two hours, until firm.

Step 5Preheat the oven to 130 °C/ 265 °F (fan assisted), or 150 °C/ 300 °F (conventional). Remove the dough from the freezer and cut into 14 pieces, each about 1 1/2 — 2 cm (1/23/4 inch) thick.

Step 6Transfer the cookie slices onto a tray lined with parchment paper. Make sure to leave at least 2 cm (1 inch) between the cookies.

Step 7Bake for about 45 minutes, turning the tray (not the cookies as they are fragile) once to ensure even baking. We are baking these on low and slow so the cookies should only be lightly browned.

Step 8Remove from the oven and let the cookies cool down completely before removing them from the tray. As the cookies cool, they will crisp up even more.

Step 9Serve or use just like shortbread cookies. To keep these cookies fresh and crispy, store them at room temperature in a sealed container for up to 2 weeks. For longer storage freeze for up to 3 months.