Low-Carb Shortbread Biscuits

Keto Shortbread Biscuits Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: Approximately 20 biscuits

Nutrition (per serving):

• Calories: 110
• Total Fat: 10g
• Saturated Fat: 6g
• Trans Fat: 0g
• Cholesterol: 25mg
• Sodium: 50mg
• Total Carbohydrates: 2g
• Dietary Fiber: 1g
• Sugars: 0g
• Protein: 2g

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup unsalted butter, softened
• 1/4 cup of your favourite keto-friendly sweetener, such as powdered erythritol
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (160°C).
2. Mix Dry Ingredients: In a mixing bowl, combine the almond flour, coconut flour, and a pinch of salt. Mix well to ensure there are no lumps.
3. Cream the Butter: In another bowl, cream the softened butter and powdered erythritol together. Use an electric mixer or a hand whisk until the mixture is light and fluffy.
4. Add Vanilla Extract: Stir in the vanilla extract to the butter mixture and mix until well incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients while mixing continuously. Mix until a dough forms. If the dough seems too sticky, you can add a little more almond flour.
6. Shape the Dough: Place the dough on a sheet of parchment paper. Form it into a log shape, about 1.5 inches in diameter. Wrap the parchment paper around the dough and refrigerate for about 30 minutes to firm it up.
7. Slice the Biscuits: Once the dough is firm, remove it from the refrigerator and unwrap it. Slice it into approximately 1/4-inch thick rounds. You should get about 20 biscuits.
8. Arrange on Baking Sheet: Place the biscuit rounds on a baking sheet lined with parchment paper. Leave a little space between each biscuit as they won’t spread much during baking.
9. Bake: Bake the biscuits in the preheated oven for about 12-15 minutes or until they turn a light golden brown at the edges. Keep a close eye on them as almond flour can burn quickly.
10. Cool: Allow the biscuits to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. As they cool, they will get firmer.
11. Serve: Once the biscuits are completely cooled, serve and enjoy! These keto shortbread biscuits are perfect with a cup of your favorite keto-friendly tea or coffee.

Nutrition Notes:

• These keto shortbread biscuits are low in carbohydrates and suitable for a ketogenic diet.
• Almond flour and coconut flour are used as low-carb alternatives to traditional wheat flour.
• Erythritol is a sugar substitute that does not impact blood sugar levels, making it suitable for keto.

Remember to adjust the serving size and nutritional information if you cut more or fewer biscuits from the dough. These delicious keto shortbread biscuits are a delightful treat for those following a low-carb or ketogenic lifestyle. Enjoy without the guilt of traditional high-carb shortbread cookies!