Keto Shortbread Cookies

Step by Step Instructions

1. 1

   Sift together almond flour, coconut flour, and salt. Set aside. Do not skip this step as it creates a fine, delicate cookie texture.

2. 2

   In a medium bowl, cream together butter, monkfruit and vanilla extract.

3. 3

   Slowly stir in dry ingredients. Mix until combined.

4. 4

   Move cookie dough to a sheet of plastic wrap. Mold into a cylinder shape until dough is 1 1/2 inches in diameter and cover with plastic wrap. Refrigerate for 30 minutes or until stiff. Okay to store overnight at this point or in the freezer. If you want to make cutout cookies, press dough into a disc in between two pieces of parchment paper and refrigerate.

5. 5

   Preheat the oven to 350 degrees. Slice off 1/4 inch slices of cookies and place about 1 inch apart on a parchment lined baking tray or baking sheet. Put back in refrigerator for 10 minutes if cookies start to get soft. Bake at 350 degrees for 6-8 minutes or until the edges begin to brown slightly. If making cookie cutouts, roll dough in between two pieces of parchment paper until 1/4 inch thick and cut into shapes. Refrigerate cut out dough for 10 minutes before baking.

6. 6

   Remove from oven and let cool on the baking tray for 2-3 minutes before transferring to a wire rack to finish cooling completely.