Keto Classic Shortbread Biscuits
Indulge in the buttery, crumbly perfection of these Keto Classic Shortbread Biscuits—a low-carb twist on a timeless favorite! Made with just five simple ingredients, including almond flour and erythritol sweetener, these biscuits offer all the rich flavors of traditional shortbread while keeping your carb count in check. With a quick prep time of 15 minutes and a golden-baked finish, they’re perfect for satisfying your sweet tooth without compromising your keto lifestyle. Ideal for afternoon tea or as an elegant treat, these bite-sized delights are not only incredibly easy to make but also gluten-free and sugar-free, making them a guilt-free indulgence the whole family can enjoy. Keep a batch ready for those moments when you crave a classic treat reimagined for modern, health-conscious living!
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Ingredients
- 2 cups Almond flour
- 0.5 cup Erythritol sweetener
- 0.75 cup Butter, unsalted
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, combine the almond flour, erythritol, and salt. Mix well to ensure there are no lumps.
Step 3
Cut the unsalted butter into small cubes, then add them to the dry ingredients.
Step 4
Using a pastry cutter or your fingers, blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
Step 5
Add the vanilla extract to the mixture. Continue blending until the dough begins to hold together. It should be slightly sticky, but not overly moist.
Step 6
Lightly flour a surface with a small amount of almond flour and transfer the dough onto it. Gently knead it a few times to ensure it comes together.
Step 7
Roll the dough into a log about 2 inches in diameter, and wrap it in plastic wrap. Refrigerate for about 15 minutes to firm up the dough.
Step 8
Remove the dough from the refrigerator and slice it into 1/4-inch thick rounds.
Step 9
Place the rounds on the prepared baking sheet, spacing them about 1 inch apart.
Step 10
Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden. Be careful not to overbake.
Step 11
Remove the biscuits from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 12
Store the keto shortbread biscuits in an airtight container at room temperature for up to one week.
Nutrition Facts
| Serving size | (493.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2391.2 |
| Total Fat 240.0g | 0% |
| Saturated Fat 98.0g | 0% |
| Cholesterol 387.5mg | 0% |
| Sodium 615.4mg | 0% |
| Total Carbohydrate 160.1g | 0% |
| Dietary Fiber 20.6g | 0% |
| Total Sugars 7.5g | |
| Protein 42.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 449.5mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 46.5mg | 0% |
Source of Calories