Shortbread (conventional) consisting of flour, sugar and butter was one of the first cookies I baked as a child. I remember calling it ‘fork cookie’ as I used to hold a fork. Some cookies would end up taller and smaller in diameter and some would be shorter and bigger in diameter. I did not realize that it was called shortbread until I ate it in Glasgow.
A friend gave Lakanto- sugar free Monk Fruit (Lo Han Guo) sweetener. It tastes quite similar to the commercial sweetener with slight monk fruit smell and the ratio to substitute with sugar is 1:1. I tried it first with 2 tablespoon of Lakanto and he had requested for it to be halved.
Keto Shortbread (Almond) Recipe
(Adapted from Julia Savoury Tooth)
107g Almond Flour
1-2 tbs Lakanto
1 pinch salt
1.Heat up oven to 180°C
2. Mix all ingredients above to a dough
3. Divide it into 10 pieces (18g per piece) . Roll it into ball shape and place it on a non stick baking pan/ parchment paper + baking pan/ aluminium foil + baking pan
5. Use a fork to press it down
6. Bake for about 9-12 minutes
7. Leave it to cool. It will harden slightly after when cool.
Why not try other flavours?
One of the things I like about this recipe besides 4 basic ingredients is that I can do a ‘taste test’ with the unbaked dough as all the raw ingredients are edible. It makes adding other flavours easier.
- Shortbread (Hazelnut): Use hazelnut flour instead of almond flour
- Chocolate shortbread: Add cocoa powder
- Lemon Chia Shortbread: Add lemon zest, lemon juice and chia seed
- Sunflower Seed Shortbread: Add sunflower seed
I made a second round using hazelnut meal instead of almond flour.
I divided the dough portion into half (makes 5) and added 1 tsp of chia seed, ¼ tsp lemon zest, 1 tsp lemon juice.