Ingredients
Units
Scale
- 1 1/2 cups Almond flour
- 4 tablespoons Keto sweetener (I use Monksweet)
- 6 tablespoons butter
- 1 tablespoon shortening
- 1 teaspoon vanilla
- 2 teaspoons dissolved gelatin (see notes)
- SkinnyMe Chocolate, for drizzling
- Himalayan pink Salt, for sprinkling
Instructions
- In the bowl of your standmixer fixed with the paddle attachment, beat flour, and butter until crumbly.
- In a small bowl combine 2 teaspoons gelatin and mix with equal parts water. Add the dissolved gelatin, shortening, and vanilla to the batter and mix until a soft cookie dough forms.
- Wrap the dough in clingfilm and shape into a log. Chill for about 30 minutes in the freezer. The dough can also be chilled in the refrigerator for 2 hours or overnight.
- Preheat oven to 350 degrees F. and line two baking sheets with parchment paper.
- Slice the chilled cookie dough. You should get about 2 dozen cookies.
- Bake for 8-10 minutes or until golden around the edges. Let cool slightly on the cookie sheets before transferring to a cooling rack.
- While the cookies cool, temper the SkinnyMe Chocolate in a double-boiler. Drizzle the melted chocolate over the cookies and sprinkle with salt if desired.
Notes
In place of xanthan gum, a gluten-free thickening agent alternative, I often use dissolved gelatin or a Flaxseed Egg. For this recipe I used dissolved gelatin by combing 2 teaspoons of gelatin with equal parts water. Stir just the gelatin has dissolved and the mixture has set into a soft jelly-like consistency.
- Prep Time: 12 minutes
- Cook Time: 8 minutes
Nutrition
- Serving Size: 1
