A low carb and entirely sugar free take on classic shortbread. Low Carb Keto Shortbread Cookies are light, buttery and crumbly with a deliciously rich coconut butter glaze.
Add the softened butter, vanilla/almond extract and stevia and mix until you have a smooth dough.
Do let the cookies cool completely before handling them. They are very soft and brittle when warm, but firm up and gain a lovely crunch when they are cold.
I used almond extract to flavour the cookies, because I love the taste. Vanilla extract would work equally well. If you don't have either, don't worry. You'll still get the mild coconut taste from the coconut flour and the brown sugar taste from the Sukrin Gold, if using. You could also use flavoured liquid stevia - I love either caramel or vanilla flavour. I experimented with both caramel-flavoured stevia drops and Sukrin Fibre Syrup for the coconut butter glaze. Both worked well.
The coconut glaze does not become rock hard. I love the gentle coconut taste, but if you prefer, you can also mix powdered erythritol with a bit of water and a splash of vanilla. This makes a glaze that hardens a lot more.
I made 40+ small cookies that weighed around 6g each (the glaze came in at around 1g per cookie).
I'm calculating the nutrition info based on 1 small cookie. You decide what your portion size should be :)