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Crispy little shortbread cookies that are perfect for low-carb eating, made with almond flour.
Ingredients
- ¾ cup almond flour
- 3 tablespoons granular no-calorie sucralose sweetener (such as Splenda®)
- 1 dash salt
- 2 tablespoons butter, softened
- 1 egg white
- ¼ teaspoon vanilla extract
Directions
Step 1
Mix almond flour, sweetener, and salt together in a small bowl with a fork. Add butter, egg white, and vanilla extract; continue mixing with a fork. Place in the freezer to help it harden for 15 minutes.
Step 2
Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or use a silicone baking mat.
Step 3
Remove batter from freezer. Measure out 1 teaspoon at a time; roll into balls and place on the prepared baking sheet. Place plastic wrap on the bottom of a glass and roll dough balls flat.
Step 4
Bake in the preheated oven until light, golden brown, 15 to 20 minutes.
Cook’s Note:
You can substitute almond extract for the vanilla extract, if desired.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 20 | |
| Calories 39 | |
| % Daily Value * | |
| Total Fat4g | 4% |
| Saturated Fat1g | 5% |
| Cholesterol3mg | 1% |
| Sodium30mg | 1% |
| Total Carbohydrate1g | 0% |
| Dietary Fiber1g | 2% |
| Total Sugars0g | |
| Protein1g | |
| Calcium1mg | 0% |
| Potassium3mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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