Crispy little shortbread cookies that are perfect for low-carb eating, made with almond flour.
Ingredients
- almond flour: 0.75 cup
- granular no-calorie sucralose sweetener (such as Splenda®): 3 Tbsp
- dash salt: 1 piece
- butter: 2 Tbsp (softened)
- egg white: 1 piece
- vanilla extract: 0.25 tsp
Metric Conversion
Stages of cooking
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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.
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Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or use a silicone baking mat.
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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.
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Bake in the preheated oven until light, golden brown, 15 to 20 minutes.
