HOW TO MAKE KETO SHORTBREAD COOKIES (EGGLESS) - SOFT, BUTTERY & DELICIOUS !

Recently, my sister made some regular shortbread cookies with dried cranberries and pistachios and they were delicious. So I did some experiments and came up with a keto version using 3 variations i.e. coconut flour, almond flour and walnut meal. They turned out just as good as the regular ones and they are super simple to make.

These keto shortbread cookies are soft, buttery and tastes so good. If you prefer a crispier texture, just bake it a little longer. The best part is that there are no eggs required and you can easily make it vegan by replacing the butter with vegan butter.

The recipe can be viewed and printed at this link:

https://docs.google.com/document/d/1nLnVix0Ak75iqF8pi1eSwNfDguLJh2m77GZlRwoX6i4/edit?usp=sharing

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)
Lakanto Powdered Sweetener = 50 g / 1/2 cup (OR any keto friendly sweetener)
Salt = 1/2 to 3/4 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)
Lakanto Powdered Sweetener = 80 g / 3/4 cup (OR any keto friendly sweetener)
Salt = 1 to 1 1/2 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 https://youtu.be/sKXvv8034O8)
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)
Lakanto Powdered Sweetener = 80 g / 3/4 cup (OR any keto friendly sweetener)
Salt = 1 to 1 1/2 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.

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