I personally love the ketogenic diet. I love how I feel, especially the energy and sound sleep I have experienced. I love that my joints no longer ache and let’s be honest, that my waistline is shrinking. But switching over to a keto lifestyle means giving up on a lot of the foods I have loved in the past. The first thing my husband said when he bit into my keto almond shortbread cookies is, ‘You should market these. This is the tastiest cookie I’ve eaten on Keto!’ Well, I probably won’t market them but I certainly will share the recipe with you.
They are super simple to make, you just need to plan on enough time to chill the dough before baking. There are only 4 main ingredients, one of which is butter, not margarine but real butter. I remember having a discussion with my mother-in-law years ago about the difference between butter and margarine. She believed margarine was better for you because she believed the lies the government had fed her on how butter contributes to heart disease. It could not be further from the truth. Click on this link to see what is margarine and why is it bad for you? I know the price is more expensive but I guarantee you doctor bills are even higher!
Place all the ingredients in a bowl and cut with a fork to create a crumble. Place the crumble on a layer of plastic wrap and mold into a log. Place it in the refrigerator.
Slice the cold dough into 1/2″ thick cookies and place on a baking sheet.
In twelve to fifteen minutes you will have a delicious golden brown mouth-watering keto almond shortbread cookie.
Dunk them in your morning coffee or enjoy them for dessert. They are worth indulging with only two net carbs per cookie.