Shortbread Cookies | Keto & Paleo Friendly | Low-Carb & Gluten Free
4 ingrediant diabetic friendly, egg-less cookies! Just 1 net carb per cookie!!!
Nutrition Information per cookie:
Calories: 85
Carbs: 1 gms
Fat: 8 gms
Protein: 2 gms
For the full recipe, along with nutrition information visit:
This recipe uses Swerve Sweetener (a zero calorie sweetener).
Music Info: Fun Christmas - AShamaluevMusic.Music Link: bit.ly/2GNfBAu
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Low Carb SHORTBREAD COOKIES - for KETO - SUPER EASY RECIPE
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Written recipe:
Ingredients:
-1 cup–Almond Flour (or your preferred flour)
-1/4 cup– Swerve (or your preferred sugar substitute)
-1 tsp– Vanilla Extract
-1 Stick– Butter, unsalted
-1/2 cup— Coarsely Chopped Walnuts (roasted and salted)–Optional
Instructions:
1. Move rack to the middle of your oven.
2. Pre-heat oven to 325*F
3. In a small microwaveable bowl, melt the butter, and sugar substitutes at 20-30 second intervals.
4. Add the vanilla extract and stir until combined and set aside.
5. In a large bowl whisk the almond flour. Mix until all lumps are out.
6. Transfer the wet mixture to the dry mixture and add the chopped walnuts and stir until well combined. (If you are using these).
7. ****TIP**** If you allow the mixture to sit for 10 minutes it becomes more dough like and less runny.
8. Scoop out 1 teaspoon of dough at a time and roll them into balls.
9. Transfer them onto a lined baking sheet. Be sure to space them at least 2” apart. I use two fingers as a measuring tool.
10. Bake for 10-15 minutes or until the edges are golden brown. Not golden burnt! ***Always check at midpoint!***
11. Allow these to cool for 10 minutes before indulging! This will allow the cookie to harden into a cookie.
12. Keep cookies in an airtight container at room temperature for up to 1 week!
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Mini Episode: Perfect Lemon and Rosemary Shortbread Cookies
In this special Holiday episode, Cash Peters, the English Channel, closes his third eye just this once and instead turns his attention to his hobby: baking, with a recipe for fabulous Lemon and Rosemary Shortbread Cookies.
Makes approx. 40 cookies.
Ingredients:
2 cups of all-purpose flour
1 teaspoon of salt
2 sticks (16 tbs, 227 grams, 1 cup) of unsalted butter (room temperature, though preferably not a sloppy, dripping mess if you can avoid it)
⅔ cups of sugar
2 to 3 heaped tablespoons of fresh, finely chopped rosemary (depending on strength of rosemary taste you prefer. 2 seems a tad wimpy somehow)
Zest from 1½ to 2 Eureka (preferably) lemons, according to size of lemons. Don't skimp.
Method:
1. Combine flour, salt, rosemary, and lemon zest in a large bowl. Lay aside and ignore.
2. In a different large bowl (preferably with a standing mixer attached, because it's easier) combine the butter and sugar and beat vigorously until the mixture is creamy-white, scraping down the sides with a spatula now and then (with the mixer turned off, of course, or you could dislocate your wrist).
3. With the mixer running, bit by bit tip the flour-salt-rosemary-lemon mixture into the bowl with the sugar-butter batter. Don't get overzealous, just mix until nicely combined, then turn the mixer off again and scrape out the batter onto a floured surface. It may be quite sticky, but once you've patted it a few times in the flour it will firm up.
4. Pat down until it's a consistent texture all the way through, then shape it into a lumpy disc, wrap it in a large sheet of clingfilm (Saran Wrap in the U.S.), and put it in the fridge for 30 minutes or so.
5. Nap.
6. After 15 minutes, turn on the oven to 300 degrees F. Apparently, it's 150 degrees Celsius, although that sounds ridiculously low.
7. Nap.
8. If you fall into a deeper, Sleeping-Beauty-type slumber at this point and don't get woken up with a kiss until a longer period has gone by, it doesn't matter. I wouldn't leave the batter in the fridge for days on end or anything, but 45 minutes to an hour is probably fine.
9. Peel off the clingfilm, but don't discard. On a floured surface, roll out the dough. Use the sheet of clingfilm to prevent it sticking to the rolling pin. Keep going until it's almost ¼ (5mm) thick. They could even be thinner if you prefer your cookies to resemble coasters. Too thin, though, and you won't be able to scrape them off the counter.
10. Rummage through your cupboards until you find a cookie cutter that's about 2½ inches (6 cm) in diameter, then cut as many circles in the dough as you can. A thin spatula or other fancy flat gadget will be useful for transferring the rounds onto a baking tray covered in parchment paper. You can keep reworking the remaining dough, flattening it, and cutting out more rounds until there's none left. Bear in mind, the drier the batter is, the less time they'll need in the oven.
11. Bake for upwards of 18 minutes, but keep an eagle eye on them as you go. They should not be too brown, just tinged brown. Underbake them and they'll be like cardboard. Overbake them and they'll be like the buttons on an Afghan coat. This is the trickiest part, everything else is a breeze.
12. It should come as no surprise that, when you take them out of the oven, they'll be very hot. That is not the time to try them. Restrain yourself. Leave on a wire rack to cool.
13. The cookies freeze fabulously well. Store them in a Zip-Lock bag with a sheet of kitchen paper in there too, to absorb any excess moisture, and they'll keep for...well, I have no idea how long because people keep reaching into the freezer and stealing them. It's karma, I suppose, for stealing the rosemary and lemons in the first place. Pesky universal laws!