Diabetic Keto Shortbread Cookies

Servings: 12 (12 cookies)
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 30 minutes
Total Time: 1 hour
Ingredients:
Cookies:
1 1/2 cups almond flour
1/4 cup erythritol (granulated)
1/4 cup unsalted butter, softened
1 tsp vanilla extract
1/4 tsp salt
1 large egg yolk
Topping:
1 tbsp powdered erythritol (for dusting)
Instructions:
Dough: In a large bowl, beat softened butter and erythritol with a hand mixer until light and fluffy, about 2 minutes.
Add egg yolk and vanilla extract, mixing until combined.
Gradually mix in almond flour and salt until a soft dough forms.
Shape dough into a log (about 2 inches wide), wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
Slice chilled dough into 12 rounds (about 1/4-inch thick) or roll out to 1/4-inch thickness and cut into rectangles or festive shapes. Place cookies on the baking sheet.
Bake for 12-15 minutes, until edges are lightly golden. Cool completely on the baking sheet to firm up.
Dust with powdered erythritol before serving. Serve or store in an airtight container.
Nutritional Information (per serving, 1 cookie):
Calories: 110 kcal
Carbohydrates: 3g (Net Carbs: 1g)
Protein: 2g
Fat: 10g
Fiber: 2g
Sugar: 0g
Tips:
Use softened (not melted) butter for the best shortbread texture; let it sit at room temperature for 30 minutes before mixing.
Store cookies in an airtight container at room temperature for up to 7 days or freeze for up to 1 month.
For a festive twist, add 1/2 tsp almond extract or a pinch of cinnamon to the dough.
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