Description

Experience the perfect crystalline snap of traditional shortbread with this scientifically-backed keto version. These buttery, almond flour cookies use a unique low-temperature dehydration technique to ensure a firm, melt-in-your-mouth texture with minimal carbs.

Ingredients

2 1/4 cups (250g) blanched, finely ground almond flour
2/3 cup powdered erythritol sweetener
6 tablespoons chilled butter, cubed
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon vanilla extract

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Instructions

Preheat your oven to 300°F (150°C) and prepare a 9-inch springform pan.
In a food processor, pulse together the almond flour, powdered erythritol, xanthan gum, and salt until well combined.
Add the chilled, cubed butter and vanilla extract to the processor; pulse in short bursts until the mixture resembles wet sand and holds together when pinched.
Press the dough firmly and evenly into the bottom of the springform pan and prick the surface all over with a fork to allow steam to escape.
Bake for approximately 30 minutes until the edges are lightly golden brown.
Remove from the oven, immediately cut into wedges or squares, and return the pan to the turned-off oven with the door propped open for 10-20 minutes to dry.
Allow the shortbread to cool completely in the pan to allow the sweetener to recrystallize before serving.

Notes

To ensure the best results, always weigh your almond flour as volume measurements can vary significantly, which impacts the dough’s hydration. Using a powdered sweetener is essential for a smooth texture, and the final drying phase in the propped-open oven is the secret to achieving the characteristic shortbread snap without over-browning the nuts.

Prep Time: 10 mins
Cook Time: 50 mins
Category: Dessert
Method: Baking
Cuisine: Scottish