These are as low carb as I can make them.
Shortbread Cookies w/ Erythritol w Walnuts
These are a tender, slightly sweet, and buttery cookie. They are a family-favorite. Easiest recipe I've ever used! See special note in nutrition.
Yield: 16
Calories: 188kcal
Materials
- 2.5 cup almond flour fine, blanched
- 8 tbsp butter softened, unsalted
- 4 tbsp erythritol Lakanto
- 2 pinch sea salt omit if using salted butter
- ½ tsp vanilla *optional:1/2 tsp. vanilla or almond extract
- ½ tsp cinnamon fresh ground, no additives!
- 65 g Walnut or walnuts chopped, Optional
For Topping
- ¼ c walnut or pecan half
Instructions
- Preheat oven to 330 F.
- Mix all the ingredients in a small bowl until a batter forms
- Refrigerate for 30 minutes
- Use a 2 tbsp scoop or ice cream scoop to put dough onto an ungreased cookie sheet or parchment paper.
- Place nut half on middle and press down gently.
- Bake for 17-25 minutes until lightly browned. Cookies will still be soft, but will firm up on cooling. Bake less minutes if you omitted the fridge part.
Notes
This version nutrition is without the ground walnuts.
Nutrition
Calories: 188kcal | Carbohydrates: 5g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 55mg | Potassium: 28mg | Fiber: 2g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg