Low Carb Shortbread Cookies
Ingredients:
1/3 cup coconut flour
2/3 cup almond flour
1/4 cup granulated erythritol
8 drops stevia equivalent to 2 tsp of sugar
butter (softened) (1/2 cup)
1 tsp almond or vanilla extract
1/4 tsp baking powder
1/4 tsp xanthan gum (optional)
For the glaze:
1/4 cup coconut butter
8 drops stevia equivalent to 2 tsp of granulated sweetener
Directions:
Preheat the oven to 356 Fahrenheit.
Mix your dry ingredients.
Add the softened butter, vanilla/almond extract and stevia and mix until you have a smooth dough.
Divide the dough into 2 balls and roll out between 2 sheets of baking paper.
Place the dough in the fridge for 10 minutes. This will make the dough easier to work with.
Using a small glass, a cookie cutter cut your cookies.
Place cookies on a baking sheet lined with parchment paper and bake for 6 minutes or until the edges begin to brown.
Let the cookies cool completely before adding the glaze.
Warm the coconut butter in a pot or in the microwave and stir in the sweetener. You can use stevia or powdered erythritol for this.
Spoon over the cooled cookies and wait for the glaze to set before storing in an airtight container.
Servings: 40 cookies, 1 cookie per serving
Nutritional Information: Calories: 55, Fat: 5.3g, Carbohydrates: 1.7g, Fiber: 1.1g, Protein: 0.9g
