Introduction:
Craving a guilt-free indulgence? Look no further than our Keto Espresso Shortbread- Cookies! These delectable treats combine the bold flavor of espresso with the buttery goodness of shortbread, all while keeping your carb count low.
Ingredients:
- 1 cup almond flour
- 1/4 cup powdered erythritol
- 2 tablespoons finely ground espresso beans
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- Pinch of salt
Directions:
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, powdered erythritol, ground espresso beans, and salt.
- Add softened butter and vanilla extract to the dry ingredients, and mix until a dough forms.
- Roll the dough into a log shape and wrap it in plastic wrap. Chill in the refrigerator for 30 minutes.
- Once chilled, slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
How to Prepare:
Prepare these Keto Espresso, Shortbread Cookies by mixing almond flour, erythritol, espresso, butter, and vanilla. Chill, slice, and bake until golden brown.
Preparation Time:
Preparation time for these Keto Espresso Shortbread, Cookies is approximately 15 minutes, with an additional 30 minutes for chilling
Servings:
This recipe makes about 12 Keto Espresso, Shortbread Cookies.
Conclusion:
Satisfy your sweet cravings without the guilt by indulging in our Keto Espresso Shortbread =Cookies. With their rich espresso flavor and buttery texture, they’re the perfect treat for any time of day. Enjoy a taste of indulgence while staying true to your low-carb lifestyle!
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