These grain free and keto shortbread cookies (with toasted almond flour!) are buttery soft and ridiculously aromatic. Prepare to be obsessed!
Toasted Almond Keto Shortbread Cookies
Shortbread, the Scottish cookies par excellence, are nothing more than one parts sugar, two parts butter and three parts flour. To make these guys gluten free and keto I tried a few different routes, but tbh each one made me miss the original even more. Or at least what I remember them to taste like during my university years in Scotland itself!
And given that I’ve vowed to never give you a version that will actively make you miss the original even more (because that’s just horribly depressing!), I was about to give up on a keto shortbread.
That is until I thought about toasting the almond flour (Mexican wedding cookie-style!). Which simply makes these keto shortbread some of the most complex, yet ridiculously simple, cookies you’ll ever make.
You can also indulge in these guys solo, or go ahead and dip them in a little dark chocolate and sprinkle with some flakey sea salt. Honestly to-die-for, and you probably know already I don’t take these statements lightly.
I found here that super fine almond flour did a killer job (solo!). Add a touch of xanthan gum, and we’re golden.
But you must toast the almond flour beforehand, it’s the difference between a good and an exceptional cookie. The moment the toasted almond flour is incorporated with the butter, the cookie dough becomes ridiculously aromatic. Pure magic really.
This recipe works best with erythritol, without a doubt. Not only is it roughly 1-to-1 in sweetness to sugar (and the volume is important here), but it lends a very similar crunch and chew. No other sweetener does that.
I did find that powdering it prevents unpleasant minty crystals from forming post bake. But the great news is that I found the cooling effect to pretty much disappear overnight #magic.
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
Or you can always grab a bag of Powdered Swerve (i.e. confectioner’s).
(Toasted Almond!) Keto Shortbread Cookies
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
- Add almond flour to a dry skillet or pan, and toast over medium heat until golden and fragrant (3-6 minutes). Remove from pan, whisk in xanthan gum, salt and set aside to cool completely (very important!).
- Cream butter in a large bowl with an electric mixer, 2-3 minutes. Add in sweetener and continue to beat until thoroughly mixed and much of the sweetener has dissolved. Add in vanilla extract and beat until just combined.
- With your mixer on low, add in half of your almond flour mixture- mixing until just incorporated. Mix in the rest.
- Wrap cookie dough with cling film (saran wrap) and refrigerate for at least an hour.
- Preheat oven to 350°F/180°C and have a baking tray handy.
- Roll out dough between parchment paper and either simply slice with a knife or do cutouts. Place shaped cookies with parchment paper on the prepared baking tray and place in the freezer for 15 minutes prior to baking.
- Bake until just lightly golden. Baking times will vary widely depending on size of cookies and oven, but think 10-13 minutes for the small ones or 15-18 minutes for the larger ones.
- Allow to cool on pan as they'll be very fragile when warm. Store in an airtight container for up to 1 week.