Name: Low-Carb Almond Shortbread Cookies
Prep time: 15 min
Cook time: 15 min
Yield: 20
Ingredients: Almond flour - ¾ cup; Granular no-calorie sucralose sweetener (such as Splenda®) - 3 tablespoons; Salt - 1 dash; Butter, softened - 2 tablespoons; Egg white - 1; Vanilla extract - ¼ teaspoon

Ingredients for - Low-Carb Almond Shortbread Cookies

1. Almond flour ¾ cup

2. Granular no-calorie sucralose sweetener (such as Splenda®) 3 tablespoons

3. Salt 1 dash

4. Butter, softened 2 tablespoons

5. Egg white 1

6. Vanilla extract ¼ teaspoon

How to cook deliciously - Low-Carb Almond Shortbread Cookies

1 . Stage

Mix almond flour, sweetener, and salt together in a small bowl with a fork. Add butter, egg white, and vanilla extract; continue mixing with a fork. Place in the freezer to help it harden for 15 minutes.

2 . Stage

Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or use a silicone baking mat.

3 . Stage

Remove batter from freezer. Measure out 1 teaspoon at a time; roll into balls and place on the prepared baking sheet. Place plastic wrap on the bottom of a glass and roll dough balls flat.

4 . Stage

Bake in the preheated oven until light, golden brown, 15 to 20 minutes.