Keto Shortbread Cookies

I've made keto shortbread before and have used it in many of my recipes. But I was always limited in recipes I could make because it was a higher carb recipe using mostly coconut flour. I learned through the years of experimenting with making keto recipe that I can use a lot less coconut flour and more whey protein in the recipes. So I got working on a lower carb shortbread that was crispy outside and soft and melt in your mouth inside.

It is a super simple recipe with only a few ingredients. You can make any shape short bread shape out of this dough. The trick is to not refrigerate the dough for too long and to shape it how you would like it before you chill it. I think the easiest way is to slice it once chilled. The dough is soft and crumbly when it is not refrigerated so I think it will be a pain to roll and cut out shapes.

The flour I use is a combination of coconut flour and unflavored whey protein isolate. The whey protein gives a fluffy interior to the cookie. I use Isopure which is 0 carbs per scoop, you can probably use a concentrate but that will add carbs to the cookie. People have found that you can replace the whey protein with egg white protein powder in my cookie recipes but that will probably result in a crispier cookie. I always suggest weighing everything in this recipe it is really hard to get a correct weight with measuring spoons.

The sweetener I used was a powdered which makes making the dough much easier because it dissolves easier. You can use any Erythritol blend or bocha sweet. Allulose makes baked goods brown very fast and stay soft, so I don't recommend allulose for much cookie making.

The best way to cook the shortbread to make sure to chill completely solid then bake for 6-10 minutes depending on your oven. If your oven runs hot, keep an eye on it after 5 minutes. You just want them starting to get golden around the edges but not on top. And no matter what do not eat them until they are completely cooled. They don't crisp up until fully room temperature. You may even think they are cooled but I tried them early before and the are not crispy until FULLY cooled!

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Keto Shortbread Recipe

10Tbs./5oz. Salted Butter (Softened)

60g/~1/2 Cup Powdered Erythritol Sweetener

1/2 tsp. Vanilla Extract (any extract you like)

60g/~3/4 Cup Unflavored Whey Protein Isolate

24g/~3 Tbs. Coconut Flour

1/2 tsp. Xanthan Gum

1/2 tsp. Salt if using unsalted butter

Instructions:

1. Beat the softened butter with the powdered sweetener until well mixed and smooth, scraping down a few times (do not make super fluffy)

2. Well that's beating, weight/measure and whisk the dry ingredients together

3. Add in the extract, beat and scrape down then add in all the dry ingredients and beat until a dough forms, scraping down a few times to insure all the butter is incorporated

4. Shape the dough into a square, circle or rectangle log and chill for 10 minutes

5. Slice into cookies a little less than 1/4 inch thick and lay on a sheet tray lined with parchment paper (should get 24 cookies), preheat oven to 350 degrees while you chill the dough

6. If any is to thin or thick you can chill for longer if needed and slice again

7. Chill the sliced cookies on the tray until completely solid

8. Bake for 5-10 minutes rotating half way through to ensure they bake evenly

9. Let cool for 30 minutes to an hour until completely room temperature and crispy

10. Can eat as is or dip in melted keto chocolate and dunk in chopped nuts

11. Can also use these as a base to make into a delicious Keto Girl Scout Caramel Delight Cookie - ( https://www.ketoupgrade.info/post/keto-girl-scout-caramel-delites )

Macros For 4 cookies of the 24 Shortbread cookies

220 Calories

20g Fat

13g Total Carbs

2 g Fiber

10g Sugar Alcohol

1 g Net Carbs

10g Protein

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