Low Carb Recipe Ideas
Shortbread Cookies have been my downfall when it comes to cookies. Once I got into them, I couldn’t leave them alone. Well, here is the closest so far I can come to mimicking a short bread cookie. My Low Carb Butter Cookie (Shortbread).
They are a softer cookie but have great flavor!
I would recommend you measure your ingredients with a weigh scale to guarantee you make a perfect dough. If you use to much butter it will make the cookies greasy and not make a good cookie. If you add to much almond flour it would be very dry and fall apart.
Weigh, weigh, weigh, is my recommendation!
So lets get started and I will show you how to make them!!
120 grams salted butter (1/2 cup)
140 grams almond flour (1 cup)
60 grams oat fiber (1/2 cup)
1/2 teaspoon salt
5 tablespoon powered erythritol
After you have weighed all your dried ingredients place in a bowl and mix well.
Weigh the butter and add to the dried ingredients.
(I use a rubber glove) mix the butter and dried ingredients with your hand. You will find your hand gets tired mixing the dough but it is worth it. If you have a mixer with a dough attachment that would work very well.
Mix the dough until you make a ball.
Grab a cookie sheet and place a silicone mat on the cookie sheet or a piece of parchment paper.
Take one piece of dough at a time and roll with your hand and flatten out with the palm of your hand, place on the baking sheet. ( I made 29 cookies but it all depends how small or large you make your cookies)
Preheat your oven 350 F
Place your pan on middle rack in the oven.
I recommend to put your timer on for 9 minutes then take a look at the color of the cookies and if they are a light gold remove or add 1 more minute, check again.
I have been baking mine for approximately 10 minutes. ( Please keep an eye they can burn easily.
Serving: 29
Yield: 0.9 net carbs
Stay Healthy and Live Well!
Gayle
