These almond shortbread cookies are wonderfully quick to make and you only need 3 ingredients. Almond flour, coconut oil and erythritol (or your sugar substitute of choice).
In ketosis I find myself losing the urge for sweet things as a whole, but when you want to knock up a really fast and easy snack, these mini cookies hit the spot. They have a high fat content since they call for almond flour and coconut oil which leaves you quickly satiated.
I find that just a couple of these not only tide me over, but can fill that energy and hunger gap between my bulletproof coffee breakfast all the way through to dinner.
If you are following a keto diet you most likely have almond flour and coconut oil in the cupboard already and these cookies are ready from start to finish in less than 20 minutes.
This is also a great base recipe for the more adventurous. Maybe add some keto friendly chocolate chips? Some spices like cinnamon or ginger? You could even add some citrus peel or vanilla extract to take the flavour where you want to go.
They are great for all kinds of dietary requirements, not only keto. These cookies are Paleo-friendly, grain free, gluten free and vegan.
Of course, these almond shortbread cookies can be enjoyed by anyone, regardless of the diet they follow. If you don’t have a need to keep them sugar free, then you can just use granulated sugar instead of erythritol.
3 Ingredient Keto Almond Shortbread Cookies
These almond shortbread cookies are wonderfully quick to make and you only need 3 ingredients. Almond flour, coconut oil and erythritol (or your sugar substitute).
10
servings5
minutes12
minutes95
kcalIngredients
130 g almond flour
3 tbsp erythritol
2 tbsp melted coconut oil
1 tbsp water
Directions
- Preheat the oven to 180C/350F/Gas mark 4.
- Place all the ingredients into a bowl and mix together thoroughly. Combine until no lumps remain in the sugar or flour.
- Shape the dough into balls with your hand. I make between 8 and 10 cookies from these recipe amounts but you could go smaller and make 12. Make the balls around 1 inch thick.
- Line a baking tray with parchment paper and place the dough balls on it, leaving a separation of at least 1″ apart between them.
- Squash them down to form more of a circle shape being sure to leave them around around 1cm thick.
- Add your own shape to the top. I, myself, score them with a fork.
- Place in the heated oven for around 12 minutes or until hot and golden brown. The biscuits will still feel soft to the touch at this point, but do not worry.
- Leave to cool, as they do so, they will harden up to form a nice cookie.
Enjoy your delicious cookie goodness!
For storage, place in an airtight container in the refrigerator for up to 2 weeks.
