Low Carb Shortbread
Low Carb Shortbread is a gluten free and lacto ovo vegetarian recipe with 24 servings. One portion of this dish contains roughly 1g of protein, 5g of fat, and a total of 63 calories. For 31 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. This recipe from Food Fanatic has 6 fans. It works well as a Cajun dessert. If you have almond extract, almond flour, swerve sweetener, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 35 minutes. With a spoonacular score of 1%, this dish is very bad (but still fixable). Low Carb Pumpkin Spice Shortbread, Low Carb Cranberry Shortbread Streusel Bars, and Low Carb Clementine Cardamom Shortbread Cookies are very similar to this recipe.
Servings: 24
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
2 1/2 teaspoons Pure Almond Extract
3/4 cup Almond Flour, 73g
1/2 cup Ghee, at room temperature, the consistency of softened butter
pinch of Salt
5 tablespoons Monkfruit Sweetener
1/2 cup Tapioca Starch, plus 1 Tablespoon, 73g
1 teaspoon Pure Vanilla Extract
Equipment:
baking paper
baking sheet
oven
food processor
hand mixer
bowl
wire rack
frying pan
Cooking instruction summary:
Preheat your oven to 350F and line 2 cookie sheets with parchment paper or silpats.Place the monkfruit into a SMALL food processor (mine is 3 cups) and process for about 3-4 minutes until fine and the consistency of powdered sugar.Add the monkfruit, along with the Ghee and both extracts into a large bowl. Using an electric hand mixer, beat on high speed until very pale yellow in color, about 3 minutes.Add in the flour, starch and salt and beat again for another 3 minutes, stopping to scrape the sides as needed.Scoop into a piping back and pipe onto the prepared cookie sheet in -inch-high mounds. These do spread a lot so leave room between them I put 16 on one cookie sheet. Do not press them down.Bake until the edges JUST begin to turn golden brown, about 11-13 minutes. If you cant fit both sheets in at once, leave the other sheet out at room temperature until the first batch of cookies are done.Once cooked, cool on the pan for 10 minutes. Then, gently transfer to a wire rack to cool COMPLETLEY.
Step by step:
1. Preheat your oven to 350F and line 2 cookie sheets with parchment paper or silpats.
2. Place the monkfruit into a SMALL food processor (mine is 3 cups) and process for about 3-4 minutes until fine and the consistency of powdered sugar.
3. Add the monkfruit, along with the Ghee and both extracts into a large bowl. Using an electric hand mixer, beat on high speed until very pale yellow in color, about 3 minutes.
4. Add in the flour, starch and salt and beat again for another 3 minutes, stopping to scrape the sides as needed.Scoop into a piping back and pipe onto the prepared cookie sheet in -inch-high mounds. These do spread a lot so leave room between them I put 16 on one cookie sheet. Do not press them down.
5. Bake until the edges JUST begin to turn golden brown, about 11-13 minutes. If you cant fit both sheets in at once, leave the other sheet out at room temperature until the first batch of cookies are done.Once cooked, cool on the pan for 10 minutes. Then, gently transfer to a wire rack to cool COMPLETLEY.
Nutrition Information:
covered percent of daily need
