HOW TO MAKE KETO SHORTBREAD COOKIES (EGGLESS) - SOFT, BUTTERY & DELICIOUS !
Links to purchase books
Click this link to purchase in e-book format only;
@
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
**********
Links to purchase products via Amazon
Books available in Kindel, Paperback & Hardcover formats;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
*********
These keto shortbread cookies are soft, buttery and tastes so good. If you prefer a crispier texture, just bake it a little longer.
The recipe can be viewed and printed at this link:
NUTRITION INFO
COCONUT FLOUR VERSION
[ Total Servings = 33 ]
Per serving ;
Total Carb = 2.2 g
Dietary Fiber = 0.7 g
Net Carb = 1.5 g
Calories = 83
Total Fat = 8.4 g
Protein = 0.4 g
ALMOND FLOUR VERSION
[ Total Servings = 54]
Per serving ;
Total Carb = 2.9 g
Dietary Fiber = 1.2 g
Net Carb = 1.7 g
Calories = 91
Total Fat = 8.7 g
Protein = 1.7 g
WALNUT MEAL VERSION
[ Total Servings = 45]
Per serving ;
Total Carb = 2.5 g
Dietary Fiber = 1.0 g
Net Carb = 1.5 g
Calories = 98
Total Fat = 9.6 g
Protein = 1.7 g
INGREDIENTS
COCONUT FLOUR VERSION
Coconut Flour = 90 g / 3/4 cup
Unsalted Butter (softened) = 250 g / 1 cup (Note: For vegan version, use vegan butter)
Powdered Sweetener = 50 g / 1/2 cup
Salt = 1/2 to 3/4 tsp
Vanilla extract = 2 tsp
Unsweetened dried cranberries = 50 g / 1/2 cup
Toasted chopped pecans = 100 g / 1 cup
ALMOND FLOUR VERSION
Almond Flour = 360 g / 3 cups
Unsalted Butter (softened) = 250 g / 1 cup (Note: For vegan version, use vegan butter)
Powdered Sweetener = 80 g / 3/4 cup
Salt = 1 to 1 1/2 tsp
Vanilla extract = 2 tsp
Unsweetened dried cranberries = 65 g / 1/2 cup
Toasted chopped pecans = 120 g / 1 cup
WALNUT MEAL VERSION
Walnut Meal = 240 g / 2 cups (Note: Please refer to this video to learn how to make the walnut meal
Coconut Flour = 60 g / 1/2 cup (Note: Coconut flour is required to help to absorb the excess fats from the walnuts in order to ease the grinding process)
Unsalted Butter (softened) = 188 g / 3/4 cup (Note: For vegan version, use vegan butter)
Powdered Sweetener = 80 g / 3/4 cup
Salt = 1 to 1 1/2 tsp
Vanilla extract = 2 tsp
Unsweetened dried cranberries = 65 g / 1/2 cup
Toasted chopped pecans = 120 g / 1 cup
DIRECTIONS
1. Beat the butter and powdered sweetener in a bowl using a hand held mixer until light and fluffy.
2. Add the vanilla extract and whisk to combine.
3. Add the flour and salt and whisk to combine.
4. Use a spatula to mix the dough well. Then add the dried cranberries and chopped pecans. Mix until well combined. Note : Use a blender to cut the cranberries until very small pieces. You can also use a knife to cut the cranberries but make sure that they are very small pieces otherwise, they taste chewy on the cookies.
5. For an easy option, just shape the dough into small balls then flatten them. Place on a baking tray lined with parchment paper then chill in the refrigerator for at least 20 mins to prevent the butter from leaking and browning too quickly during baking.
6. For nice square pieces, use a non-stick U-shape mold. You can easily order these molds online.
7. Line the mold with parchment paper.
8. Divide the dough into 2 portions. Shape the dough into a log then place into the mold. Press down the dough and flatten it evenly including the sides. Fold the paper over and flip the mold over. Remove the mold and fold the sides of the paper. Repeat the process with the balance of the dough.
9. Place the wrapped dough on a tray or any flat container and freeze for 1 hour.
10. After 1 hour, remove the dough and it should be firm enough to cut. Otherwise, just freeze it longer.
11. Slice into 1/4 inch thickness and place on baking tray lined with parchment paper. If you are taking some time to cut and bake the dough, then place the cut pieces on the tray in the fridge to chill until ready to bake. This is to prevent the butter from leaking during baking which will cause the cookies to be more crumbly.
12. Bake at 320F or 160C for 10 to 12 mins. However, if you prefer a crispier texture, you can bake them longer up to 15 mins but they will look darker.
13. After baking, the cookies may appear very soft but don't worry, just let it cool on the tray for about 15 to 20 mins or until its firm enough to transfer to a wire rack. Let them cool completely and the texture will firm up further. It will even firm up more, the next day.
14. Store in air tight containers up to 2 weeks.
15. These cookies can also be kept in the refrigerator and they actually taste very good when chilled.
16. They can also be frozen and eaten straight from the freezer.
Butterscotch Coconut Biscotti Recipe
Butterscotch Coconut Biscotti Recipe | | Biscotti is one of my favorite cookies to both eat and make. Most people shy away from them because of how long it takes to make them, but the active time is minimal and incredibly easy. If you have time to let these cool completely between baking, you will not regret making a batch. While a traditional biscotti is a hard cookie that can be dunked into your hot beverage, these cookies are softer and more crumbly. This gives you a easy to eat cookie that is packed with the delicious flavors of coconut, pecans, and butterscotch! Trust me, you will be coming back at all times of day to grab one of these, they are so good! #biscotticookierecipe #easycookierecipe #easybiscottirecipe #cookierecipe #bakesalerecipes
BUTTERSCOTCH COCONUT BISCOTTI RECIPE:
INGREDIENTS:
⚈ 2½ cups all-purpose flour
⚈ 2 tsp baking powder
⚈ 1/8 tsp salt
⚈ ½ cup unsalted butter softened
⚈ ½ cup granulated sugar
⚈ ½ tsp almond extract
⚈ ½ tsp coconut extract
⚈ 2 eggs beaten
⚈ 1 cup pecans cookie pieces
⚈ 1 cup coconut shredded
⚈ 1 cup butterscotch chips
INSTRUCTIONS:
⚈ Preheat oven to 325°F and line large baking sheet with parchment paper.
⚈ In a medium size bowl, mix flour, baking powder, and salt. Set aside.
⚈ In a large bowl (stand mixer works best) cream butter and sugar together. Add extracts and eggs. Once well incorporated, add flour mixture. Once all the ingredients are well mixed and form a dough, add coconut, pecans, and butterscotch chips.
⚈ Spread dough onto parchment paper in a large rectangle, about ½-¾ thick. Bake for 35 minutes, then let cool for 3 hours. Slice into individual cookies. Bake for an additional 10-12 minutes at 325°F. Let cool and enjoy!
NOTES:
⚈ When purchasing pecans, we like to use the cookie piece size pecans. They are finer than chopped pecans, making it easier to incorporate into the dough. If you can't find this size, chopped works for this recipe, but you may have to work it into the dough a little more to get them incorporated.
⚈ This dough is dry so don't worry if it seems crumbly to you when putting it on the sheet pan. When spreading the dough, wet your hands to work the dough. This will add a little moisture to the dough and allow you to spread it easier.
For an easy to print version of this recipe, please visit:
Like our video? For more information and videos like this, you can visit our site or follow us on:
Official Site:
Twitter:
Facebook:
Instagram:
Pinterest:
Italian Almond Cookies by Cooking with Manuela
Read more:
These classic Italian almond cookies are very easy to make, and extremely easy to eat. Intensely nutty and perfectly sweet. Chewy on the inside and slightly crispy on the outside. What more could you want in a cookie?
Find this and more of my favorite Italian recipes in my NEW COOKBOOK:
Follow me:
My cookbook:
The most POPULAR keto cookies! | Butter Pecan | Egg-Free
Crispy and delicious, these keto butter pecan cookies are one of my most popular keto dessert recipes. They’re so buttery and sweet, and so easy to make. And they’re egg free!
Full recipe:
Grab my cookbook!
Low Carb Dessert Biscotti - Sugar Free Keto Dessert Recipe, Vegan and Gluten Free
Dessi has come up with the most delicious low carb dessert recipe for the keto diet! This biscotti recipe with chocolate, pecans, and citrus is a joy to eat, the fact that it's a sugar free dessert for the keto diet is bonkers. This keto dessert is also vegan and gluten free, because lots of you have been asking for vegan keto recipes. It really can't be any easier to make a low carb dessert, no machine needed for this recipe, just mix the biscotti dough and bake it, you will have the most epic vegan keto dessert recipe ever. Once you make the recipe, make sure to review the recipe on our new site ;)
RECIPE & STORAGE INFO:
All My Meal Prep Recipes:
Macros per biscotti, recipe makes 12:
187 calories
2.13 grams of net carbs
4.90 total grams of carbs
17.6 grams of fat
5 grams of protein
2.76 grams of fiber
Macros for all the biscotti:
2248 calories
25.61 grams of net carbs
59 total carbs
211 grams of fat
59.9 grams of protein
33.2 grams of fiber
Macros for the chocolate sauce:
270 calories
2.66 net grams of carbs
28 grams of fat
2 grams of protein
3 grams of fiber
GET THE KITCHEN GEAR I USE:
spice & coffee grinder:
flaxseed meal:
baking/cooling rack:
mesh strainer/sifter:
powdered erythritol for chocolate sauce:
pyrex glass mixing bowls:
my pepper mill:
non-stick tongs:
wood cutting board:
the rest of my gear:
New Videos Every Friday!
Follow Me On Social Media:
Facebook:
Instagram:
Snapchat: flavcity
Twitter:
I'm out to prove that home cooks can be rock stars in the kitchen. I'm rocking the best healthy meal prep recipes on YouTube every Friday morning!
Music from Audio Network
Cherry and pecan biscotti (How to make biscotti) | Just Anya
#baking #bake #biscotti #pecans #cherries
Biscotti is so yummy!
If you also want to make this, I used the recipe below:
Cherry and Pecan Biscotti:
Ingredients:
1 cup flour
1/4 cup oats
1/2 cup sugar
1/2 tsp baking powder
1/4 tsp baking soda
1 egg
3 Tbsp oil
1 Tbsp vanilla essence
1/2 cup roasted pecans
1/2 cup cherries
Directions:
In a bowl combine the flour, sugar, oats, baking soda, baking powder and salt.
In a bowl combine the egg, oil and vanilla essence.
Add the wet ingredients to the dry ingredients and mix to combine.
Add the pecas and the cherries and fold that in.
Place dough onto a lined baking tray, flour hand and shape dough into a long flat long.
Bake at 180 degrees celsius for 30 minutes, roatating the pan halfway.
Allow to cool for 10 minutes.
Cut into strips, cut strips into half.
Place back onto a lined baking tray and bake at 160 degrees celsius for 40 minutes, flipping the biscotti over half way through.
Allow to cool completely.
Enjoy!