Budget Ketovore: Christmas Shortbread Cookies

This is a very easy recipe that has wonderful flavour and many people don’t even know it’s keto. There is a little prepping of your ingredients before you can add them, but its all quick and easy and really makes a big difference in the flavour. Once your dough is made, it’s just like any cookie recipe: roll it out, cut your shapes and bake. I use a circle to cut out 2x2” circles and poke them with a fork in the center (very traditional). Enjoy!  Kim

TOTAL NET CARBS FOR ENTIRE BATCH: 20 = 1 net carb per cookie

--->Ingredient list follows directions

How to make it:

Begin by setting oven to 325’ and allow it to heat-up.

1.If you are using white Erythritol, measure out the sugar and put it in the coffee grinder and grind. If you are using the brown Erythritol sugar, you can skip this step. Divide up the amount of sugar, if your grinder is too small. The sugar grinds extremely fast, so this is a quick process. Pour out into your small bowl and set aside.

2.In your frying pan/pot, add your almond flour and put it on your large stove element. Turn on heat to med. As the element begins to heat-up, stir the almond flour to prevent sticking or burning. The flour will turn golden and when it begins to smell toasty remove it from the heat. It will brown-up more as the pan cools. Continue to stir as the pan cools.

3.Once cooled, take your toasted almond flour and grind it down in your coffee grinder. Break up into batched to not overwhelm your grinder and pour the ground flour into a med bowl. Set aside. Prep is done.

4.In your large bowl, add the butter and coconut oil and whip until creamy.

5.Now add your sugar and vanilla and mix again until creamy.

6.Add the salt to the toasted almond flour and mix thoroughly.

7.Slowly add your flour to your butter mixture and mix by hand with your spatula to combine. It won’t combine perfectly, so you will need to work it between sheets of pastry paper. This is a quick handy trick for getting dough perfect.

8. Dump dough out onto a 2 foot sheet of pastry paper.

9.Taking one side, fold it over the dough and press down to mix the dough. Rotate paper and repeat. Keep rotating and pressing down until dough is perfectly smooth and even.

10.Now, wrap your dough in the pastry paper and pop into the fridge for a min of 1 hour. You can leave it overnight. Be sure to take it out early enough to warm-up to just about room temperature before rolling out.

11.Rolling out your dough between sheets of pastry paper. Divide your dough in half and place one half between 2 sheets of pastry paper and press flat. Now take your rolling pin and roll the paper to flatten out your dough. You want it to be about 1/4” thick. Peel off top paper to free dough but put it back in place to flip dough over. On 1 side only pinch together, between your fingers, the edges of both papers and quickly flip over your dough. Now peel back this side’s paper. This frees up the dough from sticking to the bottom sheet for easy cutting and lifting with your flipper. Your ready to cut your dough.

12.Cut your cookies and put onto a pastry paper lined cookie sheet. Poke with a fork, if you want that traditional look.

13.Refrigerate 30min before baking to retain intricate shapes, or sharp edges, if desired.

14.Bake 12-14 min, until golden with just a tinge of a brown edge. Let cool and serve. They keep 7 days at room temperature in a cool house. They freeze well for up to 6 weeks. Unwrap to thaw to keep them crispy, but chewy. Enjoy!

COOKIE DOUGH - Will need:

2c (224g)             Almond Flour, toast in a frying pan then grind fine in your coffee grinder

1/2c (100g)         Monk Fruit or Erythritol Sugar, powdered with coffee grinder (for brown erythritol sugar use 1/2c [90g], but don’t grind in coffee grinder)

1/2c (42g)           Coconut Oil, room temp

1/2c (42g)           Butter, room temp

1/4 tsp                 Salt

2 tsp                      Vanilla Extract

Tools:

-Hand mixer and coffee grinder

-Spatula

-Cookie sheet lined with pastry paper

-1 large, 2 med and 1 small bowl

-Cooling rack

-Med frying pan or pot to toast almond flour

-Pastry paper to roll out dough

-Flipper to pick up cookies

-Rolling pin

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