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Keto Shortbread Fingers

These keto shortbread fingers are sure to hit the right spot for your cravings.
Course Snack
Cuisine scottish
Keyword keto Shortbread
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 177kcal

Ingredients

  • 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

Instructions

  • 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.

Notes