Quick Keto Shortbread
This recipe is designed to teach everyone how to make quick keto shortbread
Prep Time 5 minutes minutes Cook Time 20 minutes minutes
- 85 grams coconut flour (10 TBS)
- 48 grams granulated monkfruit sweetener or granulated sweetener of choice (1/4 cup) more or less according to taste
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp xanthan gum
- 10 TBS room temperature butter, softened
- 1/2 cup hot water
Preheat oven to 350 degrees. Line an 8 x 8 inch cake pan with parchment paper and allow paper to hang over the sides to use as handles
In a large mixing bowl. Sift the dry ingredients together until combined and no lumps are in the dry ingredients
Add the butter and stir until fully combined and smooth. Add the hot water and stir until fully combined and a smooth wet dough has formed
Push dough to the center of the bowl and let sit about 3 minutes to absorb the extra moisture
Form dough into a ball and massage the dough for 1 minute to test the texture. Dough should be smooth and slightly moist
Place dough into center of prepared cake pan and press evenly through the pan. Bake at 350 15-20 minutes or until golden around the edges.
Remove from oven. Cool in pan 15 minutes or until firm. Transfer to a wire rack and allow to cool completely before cutting
Cut into desired size pieces. Serve immediately or store leftovers in an airtight container at room temperature up to 1 week
Serving: 1shortbread | Calories: 72kcal | Carbohydrates: 0.3g | Protein: 0.2g | Fat: 7.8g