Imagine biting into a buttery, melt-in-your-mouth shortbread cookie bursting with fresh raspberry flavor—all while staying perfectly keto-friendly! These irresistible Keto Raspberry Shortbread Cookies are not just a treat; they're a game-changing dessert that proves healthy eating doesn't mean sacrificing taste. Whether you're a dedicated keto dieter or simply looking for a delicious low-carb alternative to traditional cookies, this recipe will satisfy your sweet tooth without derailing your nutrition goals.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Keto
Serves: 24 cookies
Ingredients
- 2 cups almond flour
- 1/2 cup butter, softened
- 1/4 cup erythritol
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 cup raspberries
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, cream together the softened butter and erythritol until light and fluffy, using an electric mixer or whisk.
- Add the egg and vanilla extract to the butter mixture, beating until well combined and smooth.
- In a separate bowl, mix the almond flour and baking powder, ensuring they are thoroughly blended.
- Gradually add the dry ingredients to the wet mixture, stirring until a consistent dough forms.
- Gently fold in the fresh raspberries, being careful not to crush them completely to maintain texture.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Lightly press down on each cookie with a fork to create a classic shortbread pattern and help them spread evenly.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the cookies are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Allow cookies to cool completely before serving, as they will firm up and develop a better texture.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent dough texture.
- Be gentle when folding raspberries to maintain beautiful fruit pockets in your cookies.
- For extra crispness, let the cookies cool completely on a wire rack.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- For best results, use fresh, high-quality almond flour and ensure your erythritol is finely granulated.
- If the dough feels too sticky, chill it in the refrigerator for 15-20 minutes before shaping.
- Consider using a silicone baking mat for even more consistent baking results.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 3g
Protein: 3g
Fat: 11g
Saturated Fat: g
Cholesterol: 20mg
