I’ve made these a few times now. I buy my almond flour and coconut flour in bulk. The first time I did this I forgot to label them. Well I thought surely the darker one was almond as everyone knows coconut’s white. I was totally wrong and what came out was so dry it was almost inedible. Despite that, we ate them all because they were also amazingly delicious. (Side note: coconut flour takes twice as much liquid as regular flour to use.)

The second time, I made them correctly but they weren’t nearly as fantastic tasting. So this third time I experimented and found the perfect, most deliciously addicting low carb cookies. I still recommend eating them in moderation of course, but it can be hard. I had them with my coffee, and unlike a lot of ketoers I don’t tend to make bulletproof coffee, just the cream for me please. I used a mini muffin tin but you could possibly also just press them into balls in your hands and put them on a cookie sheet. Anyhow, here’s the recipe! You are welcome to make yours look prettier, but these are pretty crumbly before coming and cooling so mine are a delicious mess.

Edit: I’ve experimented again. Adding an egg does not decrease their deliciousness, but does make them stick together better, even moreso if you refrigerate them a bit before cooking. It makes cutting them and making them look like cookies instead of cooked balls of dough much easier. 🙂

What do you think? Add the egg and make them less like shortbread in texture, or forget the egg and enjoy them in all their crumbly goodness?

Delightful Almond Coconut Shortbread

Ingredients

– 1 cup almond flour

– 1/2 cup Coconut flour

– 1 Large Egg

– 5 tablespoons truvia (or your preferred low carb sweetener)

– 6 tablespoons butter

– 1 teaspoon vanilla extract

– 1 tablespoon sugar free vanilla syrup (I used Torani’s)



Directions

1. Preheat the oven to 400F.

2. Melt the butter in a small bowl.

3. Mix vanilla extract and syrup with butter.

4. Combine almond and coconut flours and sweetener in a medium mixing bowl.

5. Pour butter into flour mixture and crack the egg over it, then combine with hands. (I use gloves so it doesn’t get under my nails.

6. Once well combined, roll into a log and wrap with saran wrap. Refrigerate for 15-30 minutes. (Optional)



7. Remove from refrigerator and cut 1/4″ slices off, placing on a cookie sheet.

8. Cook for 15 minutes or until the cookies are browned on the edges.

9. Remove from oven and let cool completely.

Now, I say to let cool, but these are fanatic both hot and cool. The main reason to let them cool is so they won’t crumble. Mine were pretty dainty when I made them, and much sturdier overnight. Store in an airtight container after they’ve cooled enough.

Macros: 79 Cals, 7g Fat, 2g Net carbs