These cookies actually began life as the recipe that I used for the crust in my citrus cheesecake, but I had some leftover dough, rolled it into balls, flattened them with two fingers, and baked them up as—ta da—almond shortbread cookies. This recipe has just a tad more sweetening than the crust, and is a perfect little “cookie and a cuppa” type of snack.
I have posted two variations, chocolate-dipped and thumbprint cookies, at the end of this post.
Low Carb Shortbread Cookies
Yield: about 2 cups of dough, or 16 two-tablespoon-sized cookies
Each: 67 calories, 0 net carbs
3/4 cup Bob’s Red Mill super-fine almond flour
1/4 cup Bob’s Red Mill coconut flour
1/2 teaspoons baking powder
1/2 cup (4 ounces) Kerrygold butter
1/4 cup powered Swerve sweetener + 12 drops liquid stevia glycerite
1/2 teaspoon vanilla extract
1/4 teaspoons sea salt
1 egg white
Optional: 2-3 drops of a LorAnn flavoring oil (like lemon, almond, bourbon, brandy, chai tea, maple, or cinnamon)
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Mix all ingredients together, roll into 2-tablespoon balls and place on a silpat or greased baking sheet. Flatten each ball with two fingers. Bake until the edges start to brown, about 8—10 minutes.
Remove the cookies from the oven and cool them on the pan for 10 minutes. Transfer them to a rack to cool completely before serving.
Chocolate-Dipped—Roll the dough out into a rectangle, then cut into 16 “cookie-sized” rectangles, smoothing edges. Finely chop, then melt, 6 to 7 ounces very good baking chocolate.* Dip half of each cookie in the melted chocolate.
*Guittard, Callebaut, Green & Black’s, Valrhona, or Scharffen Berger.
Roll dough into smooth one-inch balls and place on a silpat or greased baking sheet. Using your thumb, gently make a dent in each ball. Bake until edges start to brown. Remove from oven and fill with low carb Raspberry-Chia Jam. (If you want a commercial jam, try Good Good’s Sweet Raspberry Jam, available on Amazon). And then there’s always low carb nutella!