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Keto Almond Shortbread Cookies

Prep Time
2h

Almonds in many forms — almond extract, sliced almonds and almond flour — join with luscious cream cheese and butter to make the base of these delicious keto-friendly and gluten-free cookies.

Yields 15 cookies.

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ingredients

1
cup almond flour
¼
cup coconut flour
1
stick (8 tbsp) unsalted butter, at room temperature
½
cup erythritol (see Cook's Note)
2
ounce cream cheese, at room temperature
½
tsp almond extract
1
large egg
½
cup sliced almonds
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directions

Notes

Cook’s NoteErythritol, a sugar substitute, can be found in most health food stores or online.

Step 1

Mix together the almond and coconut flours in a small bowl.

Step 2

Combine the butter and erythritol in a medium bowl and beat with an electric mixer until light and fluffy, 2 to 3 minutes. Add the cream cheese and continue to beat until smooth, about 1 minute more. Add the almond extract and egg and beat until combined. Add the flour mixture and continue beating until just combined and smooth. Gently fold in the almonds.

Step 3

Place the mixture onto a piece of parchment or wax paper and, using the paper, mold the dough into a log. Wrap the log in plastic wrap and refrigerate until firm, at least 1 hour.

Step 4

Position an oven rack in the center of the oven and preheat to 350ºF. Line a baking sheet with parchment.

Step 5

Slice the dough into 1/2-inch-thick slices and place on the prepared baking sheet. Bake until the edges are golden brown, 18 to 20 minutes. Let cool before serving; the cookies will firm up as they cool.

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