Perfect Keto Shortbread Cookies

Here we go again with another Christmas cookie recipe!

Perfect Keto Shortbread Cookies!

This time it's starting to feel more appropriate, considering today we received our first snowfall of the year! It's still only early November but I'm already ready to bring out the hot chocolate and start listening to some Michael Buble and Mariah Carey, haha.

I should also mention that yesterday was an exciting day for me..it was the anniversary of MouthwateringMotivation. This blog has been running for a full year now, which is just so crazy!! I did have a similar blog before this under the same name for 6 years but it never took off like this one did.

This blog in less than a year has gained over 9000 regular followers, millions of monthly Pinterest views and close to half a million page views a month!! INSANE. Honestly I just want to give a big thank you to everyone who utilizes my recipes and continues to leave sweet comments! You guys are the reason I am able to do what I love!

Anyways…I'll stop rambling now. :')

Back to the recipe, these perfect keto shortbread cookies are SO GOOD. My family loved them, including my “I hate everything healthy/that is not junk food” brother who actually ended up stealing a couple at his own will! They are soft, buttery and look super cute on a plate combined with other holiday cookies. Not to mention they are very easy to make…

Perfect Keto Shortbread Cookies

Serves: 12

1/4 cup + 2 tbsp(42g) coconut flour
1/2 cup + 1 tbsp(67g) almond flour
1/4 cup splenda(or another sweetener to taste)
1 tbsp truvia (or another 2 tbsp of a sweetener that measures like sugar)
1/8th tsp salt
1/8th tsp xanthan gum (optional, helps dough stick together)
Pinch of baking powder
6 tbsp butter, softened (95g)
1/2 tsp almond extract
12 almonds (unsalted)

Directions:

Pre-heat oven to 400*F.
Combine all dry ingredients in a medium bowl.
In another bowl add your butter and almond extract.
Using a fork, whisk well until light and fluffy (alternatively you can use a beater).
Add the butter mixture to the dry ingredients, mix until a thick dough is formed. (Taste at this point and add additional sweeter/extract if needed)
Roll dough into 12 even balls and place on a baking sheet lined with parchment paper.
Flatten each slightly in the centre with your thumb then place an almond in the indent. Optional, sprinkle the tops of each with a little granular sweetener.
Bake for 7-9min or until the cookies are just barely browned. (They will be fragile when first coming out of the oven so let them cool completely on the tray before trying to remove!!)
One cooled, store them gently in a plastic container between layers of parchment in the freezer or on a plate on the counter for up to 5 days! Enjoy! 🙂

*Note: If you are having trouble with the dough sticking together, add a small amount of whisked egg or egg white to the mixture. (~1/2 tbsp as needed).