Keto Shortbread Cookies

Instructions:

1. Preheat Oven: Preheat your oven to 325°F (165°C).
2. Mix Dry Ingredients: In a mixing bowl, combine the almond flour, coconut flour, powdered erythritol, and a pinch of salt. Mix well to ensure even distribution of the dry ingredients.
3. Add Butter and Vanilla: Add the softened butter and vanilla extract to the dry ingredients. Using a fork or a hand mixer, blend the ingredients until they come together to form a dough. Make sure not to overmix; just mix until everything is well combined.
4. Form Cookies: Take small portions of the dough and roll them into balls. Place the balls on a baking sheet lined with parchment paper. Use a fork to gently press down on each ball, creating the classic shortbread cookie pattern.
5. Bake: Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the edges of the cookies start to turn golden brown. Keep an eye on them as almond flour can brown quickly.
6. Cool: Once the cookies are done, remove them from the oven and allow them to cool on the baking sheet for a few minutes. They will be quite fragile when they come out of the oven, so letting them cool slightly will help them firm up.
7. Enjoy: Once the cookies have cooled and firmed up a bit, carefully transfer them to a wire rack to cool completely. Once they’re fully cooled, you can enjoy your keto shortbread cookies!

Remember that keto baking can be a bit different from traditional baking, as the absence of regular flour and sugar can affect texture and taste. Almond and coconut flours are commonly used in keto recipes as alternatives to wheat flour, and erythritol is a common keto-friendly sweetener. Feel free to adjust the ingredients and quantities to suit your taste and dietary preferences.

Enjoy your homemade keto shortbread cookies!