Keto Shortbread Fingers
These keto shortbread fingers are sure to hit the right spot for your cravings.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
- 2 1/2 cups almond flour
- 6 Tbsp salted butter soft but still firm
- 1/2 cup erythritol
- 1 Tbsp Vanilla extract
- 1/2 tsp xanthan gum
In a clean bowl, cream butter and erythritol till light and fluffy.
Add the almond flour and Xanthan gum to the butter and sweetener mix. Then add the vanilla flavor.
Mix everything together. Mixture will be crumbly. Don't worry about it.
With your hands bring mix together to form a dough ball.
Transfer to a parchment paper lined 9 by 9 square pan
Press the dough evenly till it covers the pan.
Refrigerate for 30 mins.
Bring out pan from the refrigerator with a bench scraper, slice the cookie dough into 24 cookies while in the pan. 8 slices vertically and 3 slices horizontally
Pop back into the refrigerator then preheat your oven to 325.
When your oven is ready, bring pan out of the refrigerator, then with the over hanging parchment paper lift cookies out of the pan onto a baking sheet.
Using your bench Scraper gently shift the cookie dough cut outs away from each other so they don't glue together while baking.
Bake for 20 mins then turn off heat of oven leave in oven for another 5 mins then bring out of oven and Cool completely. It would be soft when hot but hardens as it cools.