Santa’s new favorite cookie keeps him full while cutting calories. Kristie Sullivan developed and shared this copyrighted shortbread cookie recipe, featured in her book — Cooking Keto with Kristie.
Makes 24 cookies (1 per serving)
1½ cups blanched almond flour
1/3 cup granulated sweetener
3 tablespoons oat fiber*
¼ teaspoon salt
5 tablespoons unsalted butter, cold
2 large egg whites
1 teaspoon water
1½ teaspoons vanilla extract
Combine the flour, sweetener, oat fiber, salt, and butter in a food processor and pulse until the mixture has the texture of coarse crumbs. Add the egg whites, water, and vanilla extract and process until a thick dough forms.
Roll the dough into a 2-inch log. Wrap the log in plastic wrap or parchment paper and refrigerate for at least 1 hour.
When ready to bake, preheat the oven to 350ºF. Line a cookie sheet with parchment paper.
Cut the dough into 1/8-inch slices. Place the slices on the prepared baking sheet.
Bake for 6 to 8 minutes, until just golden brown. Remove the cookies to a cooling rack and let cool for up to 4 hours. The cookies will be soft when removed from the oven but will firm up as they cool. The longer they sit on the cooling rack, the crisper they will be.
Store in an airtight container in the refrigerator for up to 1 week.