You are looking for a Butter Keto Shortbread Cookies recipe? Well, look no further, because this recipe is the perfect sugar-free shortbread cookie recipe.
The net carbs of this butter cookie is only 1.8 grams, which is exactly what you want. Read on to learn all our best tips for making these cookies.
Keto Shortbread Cookies
Oh, the buttery flakes of shortbread biscuits are delicious! This keto cookie recipe will inspire some baking ideas for you in the kitchen!
In order to make this simple recipe, you first need to mix the butter and sweetener of your choice. Once they are mixed together, you can add coconut flour, knead the dough into a ball, and then cool the dough until you are ready to bake.
How do I measure the coconut flour used for baking?
When measuring coconut flour, the correct measurement is very important. You don’t want to use your measuring cup to scoop flour because it will compact and you will end up using more coconut flour than you want.
To measure coconut flour, first mix the flour with a spoon to aerate it. Then scoop the flour into the measuring cup until it is full. This will ensure that you don’t accidentally get more flour than you need.
important hint: As with all the recipes here, be sure to taste the batter before cooking to make sure that enough sweetener is added to satisfy your taste buds.read The ultimate guide to low-carb sweeteners.
If this is the first day of your sugar-free life, you may need twice as much sweetener as someone who has lived a sugar-free life for years. So don’t be afraid to add more sweeteners. The longer you live without sugar, the less sweetener you need.
How many carbohydrates?
The carbohydrates in low-carb biscuits will depend on Types of cookies. This keto shortbread cookie recipe has only 1.7 grams of net carbs per cookie.
Are shortbread cookies harmful to you?
For all baked goods, moderation is the key to a balanced diet. Eating one or two biscuits every once in a while is good for you, but eating a whole dozen may make your stomach uncomfortable.
If you eat a whole dozen shortbread, you will basically digest a whole stick of butter.Although we love our Healthy fatEating too much low-carb or keto baking means that other nutrient-rich whole foods are squeezed out.
Do keto shortbread cookies use eggs?
No, eggs are not used for shortbread biscuits. Shortbread actually has only 3 ingredients: butter, sweetener and flour (in this case coconut flour).
I added a little vanilla to taste, but this is optional. If you have a sensitive taste for the subtle coconut flavor of coconut flour, you may wish to add more than the recipe stipulates.
Why don’t you need baking powder?
Baking powder is used in baking to help the biscuits rise and make them more fluffy. Since the shortbread is a denser thin biscuits, we don’t want to add baking powder to the dough.
However, if you are looking for a more fluffy texture, feel free to add a teaspoon to the dough. However, baking powder is not traditionally used.
Why is my dough not broken?
When you mix the dough together for the first time, you may notice that the dough is too wet and not too crumbly. this is normal. Don’t add more coconut flour!
Instead, let the dough sit for a while and then mix it again. Coconut flour absorbs liquid when it is placed and swelled. Let your dough sit for 5 minutes and you will get the crumbly dough with shortbread biscuits you are looking for.
Do I need to cool the dough?
Yes, your shortbread cookie dough needs to be refrigerated for at least 15-20 minutes before it can be used. This cooling time helps the dough stick together and makes the dough easier to process.
Cooling the dough can also make coconut powder More time to absorb the liquid in the dough, so you have butter flaky shortbread biscuits.
How do I roll out the dough?
Once your shortbread cookie dough has cooled, it will easily spread between two sheets of parchment paper. Before using the cookie cutter to cut the biscuits, you need to roll the dough to a thickness of about 1/4 inch.
From the first time you roll out the dough, you will be able to get 7-9 cookies. Roll up the crumbs again to get another 3-4 biscuits and make a dozen.
Of course, if you don’t want to roll out the dough, you can use the drop cookie method to make ordinary round cookies.
When you bake cookies for the first time, they will be soft and crispy. The longer they are exposed to the air, the harder they become. Depending on your reason for making these biscuits, you may need soft or hard shortbread biscuits.
Storing the cooled biscuits in an airtight container or in a zipper bag on the counter will help make the biscuits softer and longer. Biscuits can be stored on the counter for 3-5 days.
Ways to use keto shortbread cookies
There are many ways to use shortbread cookies or shortbread cookie dough. This recipe is just the basis for keto shortbread cookies.
- Making fingerprint cookies Sugar Free Chia Jam.
- Dip the biscuits into the melted chocolate.
- Top with sugar-free frosting/frosting.
- Used as Pie crust By pressing the dough into the pie pan and baking.
- Press the dough into the casserole and cut into biscuit sticks before baking.
A good keto shortbread cookie recipe has many options. Let your imagination run free!
More recipes you might like:
Butter Keto Shortbread Cookies Recipe
Serving size: 12 Biscuits
Net carbohydrates: 1.7G
This keto shortbread cookie recipe is buttery, light, soft, and chewy. This is the perfect keto shortbread base!
Recipe video (click to play)
Adjust the weight: 12 Biscuits
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First, mix the butter and sweetener in a bowl. Then add coconut flour and vanilla extract.
Mix your cookie dough. Let the dough sit on the counter for 5-10 minutes to allow the dough to thicken and become crumbly when the coconut flour absorbs the butter.
Shape the dough into a ball and cover it with plastic wrap or a towel. Put the dough in the refrigerator for 15-20 minutes.
After cooling, roll the dough 1/4 inch thick between 2 sheets of parchment paper to make the dough into biscuits. Cut the cookies with a cookie cutter. You can also form cookies by scooping the dough into balls with two scoops.
Place the biscuits on the lined cookie sheet and bake at 165°C/325°F for 8-10 minutes. Let cool and enjoy!