Keto Classic Shortbread Biscuits
Indulge in the crumbly, buttery perfection of Keto Classic Shortbread Biscuits, a guilt-free treat that captures the timeless charm of traditional shortbread with a low-carb twist. Made with wholesome almond flour, erythritol sweetener, and creamy unsalted butter, these biscuits are irresistibly rich yet keto-friendly. The recipe requires just 15 minutes of prep time and yields 24 servings, perfect for sharing or savoring throughout the week. Enhanced with a hint of vanilla and a pinch of salt, these tender cookies boast a delicate sweetness and a melt-in-your-mouth texture. They’re easy to prepare, requiring no special equipment, and bake to golden perfection in just 15 minutes. Enjoy these classic keto biscuits as a delightful snack, paired with coffee or tea, or as a decadent low-carb dessert.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Erythritol sweetener
- 0.75 cup Butter, unsalted
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, erythritol, and salt. Mix well to ensure there are no lumps.
Cut the unsalted butter into small cubes, then add them to the dry ingredients.
Using a pastry cutter or your fingers, blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
Add the vanilla extract to the mixture. Continue blending until the dough begins to hold together. It should be slightly sticky, but not overly moist.
Lightly flour a surface with a small amount of almond flour and transfer the dough onto it. Gently knead it a few times to ensure it comes together.
Roll the dough into a log about 2 inches in diameter, and wrap it in plastic wrap. Refrigerate for about 15 minutes to firm up the dough.
Remove the dough from the refrigerator and slice it into 1/4-inch thick rounds.
Place the rounds on the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden. Be careful not to overbake.
Remove the biscuits from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the keto shortbread biscuits in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.0 g | 308% | |
| Saturated Fat | 98.0 g | 490% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 615 mg | 27% | |
| Total Carbohydrate | 160.1 g | 58% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 7.5 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 46 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
