Keto Shortbread

Shortbread (conventional) consisting of flour, sugar and butter was one of the first cookies I baked as a child. I remember calling it ‘fork cookie’ as I used to hold a fork. Some cookies would end up taller and smaller in diameter and some would be shorter and bigger in diameter. I did not realize that it was called shortbread until I ate it in Glasgow.

A friend gave Lakanto- sugar free Monk Fruit (Lo Han Guo) sweetener. It tastes quite similar to the commercial sweetener with slight monk fruit smell and the ratio to substitute with sugar is 1:1. I tried it first with 2 tablespoon of Lakanto and he had requested for it to be halved.

Keto Shortbread (Almond) Recipe

(Adapted from Julia Savoury Tooth)

Ingredients

107g Almond Flour

41g Butter

1-2 tbs Lakanto

1 pinch salt

Method

1.Heat up oven to 180°C

2. Mix all ingredients above to a dough

3. Divide it into 10 pieces (18g per piece) . Roll it into ball shape and place it on a non stick baking pan/ parchment paper + baking pan/ aluminium foil + baking pan

5. Use a fork to press it down

6. Bake for about 9-12 minutes

7. Leave it to cool. It will harden slightly after when cool.

Why not try other flavours?

One of the things I like about this recipe besides 4 basic ingredients is that I can do a ‘taste test’ with the unbaked dough as all the raw ingredients are edible. It makes adding other flavours easier.

• Shortbread (Hazelnut): Use hazelnut flour instead of almond flour
• Chocolate shortbread: Add cocoa powder
• Lemon Chia Shortbread: Add lemon zest, lemon juice and chia seed
• Sunflower Seed Shortbread: Add sunflower seed

I made a second round using hazelnut meal instead of almond flour.

I divided the dough portion into half (makes 5) and added 1 tsp of chia seed, ¼ tsp lemon zest, 1 tsp lemon juice.

Keto Shortbread Nutrition Facts