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.
Keto Almond Shortbread Cookies
Print recipe | Serves | 16 |
| Prep time | 40 minutes |
| Cook time | 12 minutes |
| Total time | 52 minutes |
Ingredients
- 2 cups Almond Flour (superfine)
- 1/2 cup Slivered Almonds
- 1/2 cup Monkfruit (or Swerve)
- 6 tablespoons Butter (melted)
- 1/2 teaspoon Vanilla Extract
Directions
| Step 1 | |
| Mix almond flour, slivered almonds, and monk fruit in a medium-size bowl. Melt butter in a separate bowl. Add melted butter and vanilla extract to flour mixture. Mix with a fork until small crumbles form. | |
| Step 2 | |
| Place a large rectangle of plastic wrap on the counter and place dough on top. Form dough into a log approximately 2" high and 8" long. Wrap with plastic wrap. | |
| Step 3 | |
| Place dough log in the refrigerator for about 30 minutes or until dough is solid. | |
| Step 4 | |
| Preheat oven to 350 degrees. | |
| Step 5 | |
| Remove dough from refrigerator and uncover from the plastic wrap. Slice dough in 1/2" segments. | |
| Step 6 | |
| Place silicone baking sheet or parchment paper on cookie sheet. Place cookies evenly on sheet about 1" apart. | |
| Step 7 | |
| Place cookie sheet in oven and bake shortbread for 12-14 minutes or until cookies turn golden brown around the edges. | |
| Step 8 | |
| Remove cookies from tray and place on a cooling wire rack. | |
| Step 9 | |
| Enjoy! | |
I made these this am. They are really good but very crumbly. I’m wondering if I should have added some water or cream to help them cling better. Next time I will use vanilla As the almond extract is too strong for me. I mixed vanilla and almond but next time I’ll just use vanilla. There will definitely be a next time – maybe too often🙄
Hmm, mine were not crumbly at all. I would add an additional tablespoon of butter if mine came out crumbly but cream could work as well. Be sure to level off your measurement cups of almond flour with a knife. An added tablespoon or two can make a huge difference in a recipe like this. Hope this helps!
can i use organic granulated sugar in lieu of the swerve?
Hi Susan,
Yes! Sugar may be substituted at the same measurement amount. It would just not be considered Keto at that point. 🙂