I made these Keto Shortbread cookies this past weekend for Q’s birthday party. I wanted to have a gluten free and keto option for those of us who have an allergy or are doing the keto diet.
I found this recipe in this book, “Keto for life”, but I tweaked it a little bit to suit my preferences. The original recipe calls for pecans, but since walnuts were on sale and cheaper, I decided to use those instead. The cookies still turned out good, but if you prefer pecans, you can of course use those.
The original recipe calls for erythritol, but I had coconut sugar and that worked out well. You can also use brown sugar if you just want this recipe to be gluten free, not keto.
I also doubled the recipe, which works out nice for the butter measurement – 3/4 cup butter.
I love these because they were really easy to make and fast! Just a few simple ingredients and you get a healthy, yummy treat! Your kids can even help. T wanted to my assistant and mix the ingredients, though mostly stole the dough 🙂
Keto Walnut Shortbread Cookies
- 2 cups almond flour
- 1/2 chopped walnuts (or pecans)
- 1/2 cup coconut sugar
- 6 Tbsp butter, melted
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Place all ingredients in a bowl and mix with a fork till well combined. Form the dough into a log, wrap in plastic wrap and refrigerate for half an hour or until firm. It is easier if you place the dough on the plastic wrap and use that to help form it into a log.
- Preheat oven to 350 ° F and line a cookie sheet with parchment paper.
- Once the dough is firm, unwrap it and slice it into 1/2 inch thick round pieces. Place on cookie sheet about an inch apart.
- Bake for about 12 minutes, until the edges are golden brown. Let cool slightly before transferring to a cooling rack.
- Store in an airtight container in the fridge for up to three days (this is what the original recipe says but mine are still good and it has been almost a week). They can also be frozen for up to three months.