Keto Crunch Shortbread Cookies
Shortbread cookies with a surprise crunch. Made low carb and keto, tasty just like traditional shortbreads without the sugar spikes.
Servings: 12 cookies
Calories: 84kcal
Cost: $5
Ingredients
- 2 cups almond flour
- 5 tablespoon softened butter
- ⅓ cup granular sweetener
- 1 teaspoon vanilla extract
- 1 cup Pork Rind Crumbs
- 1 tablespoon granular sweetener
Instructions
- Preheat oven to 350°F
- In a large bowl cream together the butter, ⅓ cup erythritol and vanilla until well combined.
- Slowly add the almond flour and mix together with a rubber spatula.
- Using your hands knead the dough until moist enough to form 1 inch balls.
- Combine the pork rind crumbs and the erythritol.
- Roll each cookie dough ball through the pork rind mixture and place on a parchment lined baking sheet.
- Bake at 350°F for 12 minutes. Cookies should be lightly golden on the outside. (Refer to the detailed video instructions below if further clarification is needed)
Video
Notes
Pro Tip: continue to knead the dough with your hands until it becomes moist enough to roll into cookie dough balls. It may appear crumbly at first, kneading for about a minute will bring it together.
Nutrition
Calories: 84kcal | Carbohydrates: 1g | Protein: 3g | Fat: 8g | Fiber: 1g | Sugar: 0g
