The Best Almond Flour Cookies For The Holidays: KETO SHORTBREAD COOKIES

erythritol

🥗Healthier: monk fruit sweetener

💰Cheaper: stevia

Monk fruit sweetener is a natural alternative with fewer calories.

almond flour

🥗Healthier: coconut flour

💰Cheaper: all-purpose flour

Coconut flour is lower in carbs, while all-purpose flour is more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and healthier, while margarine is often cheaper.

vanilla extract

🥗Healthier: vanilla bean paste

💰Cheaper: vanilla essence

Vanilla essence is a more economical option for flavoring.

Beat together 6 tablespoons of softened butter and 1/3 cup of Besti sweetener until light and fluffy.

Add 1 teaspoon of vanilla extract and beat until combined.

Gradually add 2 1/2 cups of Wholesome Yum blanched almond flour, mixing until crumbly but moldable.

Scoop the dough onto a parchment paper lined baking sheet using a cookie scoop, pressing the dough into the scoop to prevent it from falling apart.

Flatten the cookies to about a third of an inch thick, pressing back any edges that may fall apart.

Poke two holes in each cookie with a fork to improve texture.

Bake the cookies at 350°F for about 12 minutes until the edges are golden.

Let the cookies cool completely on the baking sheet to firm up and crisp the edges.

To make the chocolate dip, combine 1/2 cup of chocolate chips and 2 teaspoons of coconut oil in a bowl and microwave until melted.

Dip each cookie halfway into the chocolate, being careful not to break them, and sprinkle with chopped pecans while the chocolate is still wet.

Refrigerate the cookies until the chocolate is firm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens