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prep time
10 min
cook time
20 min
ready time
30 min
Keto 5-Ingredient Cinnamon Shortbread Cookies
These 5-ingredient Keto cookies feature a rich buttery texture that will leave you craving more. The irresistible shortbread cookies not only offer a heavenly taste but also require minimal prep time, making them an ideal choice for those seeking convenience. With just 5 simple ingredients, these cookies showcase the beauty of simplicity in 5-ingredient Keto recipes.
Are there any variations to these mini Keto cinnamon shortbread cookies?
Yes, to experiment with different flavors and textures, there are several variations of these Keto shortbread cookies that you can try. For a burst of tangy sweetness, fold in 1/4 cup of dried cranberries into the dough to create cranberry-infused cookies. To add a touch of floral burst, incorporate 2 teaspoons of dried lavender into the dough. For a zesty twist, fold in some lemon zest and add a few drops of lemon extract to create refreshing lemon-infused cookies. For those who crave a classic favorite, sprinkle the dough with 1/4 cup of mini chocolate chips to create classic chocolate chip cookies.
Can you make this recipe vegan?
Yes. To make vegan Keto cinnamon shortbread cookies, replace the egg with a flax egg by mixing 1 tablespoon of ground flaxseeds with 2 tablespoons of water. Allow the mixture to sit for 10 minutes until it forms a jelly-like consistency, then use it as an egg replacement in the recipe. To replace the butter, use coconut oil or Keto-friendly vegan butter instead of regular butter.
How should you store these Keto shortbread cookies?
It is essential to store these Keto cookies properly to maintain their texture and taste. First, allow the cookies to cool completely before storing them to prevent moisture build-up. Once cooled, place the cookies in an airtight container or zip-lock bag and keep them in a cool, dry place away from direct sunlight. Properly stored cookies can last for up to a week. To extend their shelf life, freeze the cookies for up to 3 months. Before serving, allow the cookies to thaw at room temperature for 30 minutes to 1 hour.
Net Carbs
1.8 g
Fiber
2.4 g
Total Carbs
4.3 g
Protein
4.9 g
Fats
14 g
154 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Butter
2 tbsp
Granulated Allulose
6 tbsp
Raw egg
1 medium
Cinnamon
0.5 tbsp
Almond flour
1 cup
Recipe Steps
steps 5
30 min
Step 1
Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper. In a large mixing bowl, add your softened butter and granulated sweetener. Using a hand mixer, beat together until creamy and smooth.Step 2
Add the egg and ground cinnamon until fully combined and smooth. Gently fold in the almond flour until combined. The mixture should be smooth and thick, not too sticky.Step 3
Using a cookie scoop, scoop 6 balls of dough. Then, roll each ball in between the palms of your hands to then arrange on the prepared pan evenly spaced. Press down on each ball into a cookie shape.Step 4
Bake the cookies for 17-20 minutes or until the edges begin to look golden. Remove the cookies from the oven and allow the cookies to cool completely.Step 5
Store the cookies in an airtight container for up to a week or in the freezer for up to 3 months. These Keto cookies can be enjoyed as a portable snack for work or school.
Comments
BlithesomeRadish798691 10 months ago
Super simple and versatile recipe. I added bit of lemon peel and ginger as well and baked them in the air fryer for 10 minutes. Also I put a bit less of sugar. Loving this recipe, it allows great combinations. I am sure you can also make it savoury by adding some cheese and seeds.
kimboymom 10 months ago
Way too much sugar. I used swerve brown sugar. Maybe that was the problem. Will try again but with 3 Tbsp granulated monk fruit sweetener instead. Consistency of cookies were great!