Crispy little shortbread cookies that are perfect for low-carb eating, made with almond flour.
Ingredients
- 0.75 cups almond flour
- 3 tablespoons granular no-calorie sucralose sweetener , such as Splenda®
- 1 dash salt
- 2 tablespoons butter , softened
- 1 egg white
- 0.25 teaspoons vanilla extract
Instructions
-
1
Mix almond flour, sweetener, and salt together in a small bowl with a fork. Add butter, egg white, and vanilla extract; continue mixing with a fork. Place in the freezer to help it harden for 15 minutes.
-
2
Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or use a silicone baking mat.
-
3
Remove batter from freezer. Measure out 1 teaspoon at a time; roll into balls and place on the prepared baking sheet. Place plastic wrap on the bottom of a glass and roll dough balls flat.
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4
Bake in the preheated oven until light, golden brown, 15 to 20 minutes.
Nutrition Facts
Per serving
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