Description
These keto coconut shortbread cookies are easy to make with just a few ingredients! Â Gluten free, low carb, and super tasty, these coconut shortbread cookies are perfect to make ahead and store in the freezer for when you just need a cookie. Â Or three…
Ingredients
Scale
- 6 tablespoons butter, melted
- 2 cups superfine blanched almond flour
- 1/2 cup confectioners style powdered erythritol
- 1 teaspoon coconut extract
- 1/3 cup finely shredded unsweetened coconut
Instructions
- Combine the butter, almond flour, erythritol and coconut extract in a medium sized bowl, and stir well with a fork until fully combined.
- Use your hands to form a tightly packed log of dough, about 8 inches long.
- Wrap in plastic wrap and squeeze tightly to make sure they won’t crumble apart later.
- Carefully unroll the dough and then sprinkle the coconut over the log and roll to coat completely.
- Rewrap in plastic wrap and twist the two ends so it’s tight.
- Chill in the freezer for 30 minutes or more.
- Carefully unwrap and then cut the dough into discs about 1/2 inch thick.
- Place on a parchment lined cookie sheet and bake at 350 degrees for 12 – 15 minutes, or until firm and golden brown.
- Remove and cool completely before handling, or the cookies may fall apart.
- Store in an airtight container for 5 days or freeze for up to 6 months.
Notes
Approximate net carbs per cookie = 1g
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Keto cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 126
- Fat: 11g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 4g
