Prep: 5 mins | Cook: 15 mins | Total: 20 mins
Servings: 12–15
These buttery, crumbly cookies taste just like classic shortbread—without sugar or grains!
Ingredients
¾ cup granulated erythritol or monk fruit sweetener
¼ cup salted butter, softened
2 large eggs, room temp
1 tsp vanilla extract
2 cups blanched almond flour
Instructions
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
Beat butter and sweetener until creamy. Mix in vanilla and eggs.
Fold in almond flour until dough forms.
Scoop 12–15 dough balls onto the pan, flatten with a fork.
Bake 17–20 mins, until edges are golden. Cool completely before serving.