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I’m so excited to share this keto shortbread cookies recipe this time of year. They are my favorite almond flour cookies… and very shortly, they might be yours, too. Some people refer to the festive time at the end of the year as “the holiday season.” But I propose a new name: Cookie Season! And Cookie Season should be celebrated with these buttery almond flour shortbread cookies. 😉
Why You’ll Love These Keto Shortbread Cookies
- Rich buttery flavor
- Soft, delicate, and chewy texture
- Easy to make, using just one bowl
- 4 simple ingredients
- No eggs needed
- Only 10 minutes prep time
- 1g net carb each
- Keto friendly, low, carb, grain-free, and gluten-free treat
Ingredients & Substitutions
This section explains how to choose the best ingredients for almond flour shortbread cookies, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Basic Almond Flour Shortbread Cookies:
- Wholesome Yum Almond Flour – Of course you need almond flour for almond flour cookies! This one is super finely ground and blanched, which is important if you want the best keto shortbread cookies without a gritty texture. Almond meal is not recommended, as the result will be grainy or gritty. If you need a nut-free version, make coconut flour shortbread cookies like this instead.
- Butter – Butter is going to be far superior to any alternatives in this almond flour cookie recipe. You can use ghee or even coconut oil for a dairy-free (or vegan) option, but butter gives the best flavor and texture. I recommend using salted butter, or adding a pinch of salt if your butter is unsalted, to balance the sweetener. Be sure your butter is softened at room temperature before you begin.
- Sweetener – I use Besti Monk Fruit Allulose Blend, as it yields the best texture and doesn’t dry out the cookies. (It also has 0 net carbs and no aftertaste.) You can choose another granulated sweetener from the list of approved keto sweeteners (and use the sweetener conversion chart to substitute), but texture and flavor will vary.
- Vanilla Extract – With so few ingredients in these keto shortbread cookies, the quality will make a big difference. I like this brand.
Optional Chocolate Dip:
- Sugar-Free Chocolate – Any kind will work, but I love this brand of sugar-free chocolate chips.
- Coconut Oil – Helps the chocolate harden after cooling, and also makes it beautifully shiny (instead of matte) when set.
- Chopped Nuts – I used pecans, but any other keto nuts will work.
How To Make Almond Flour Cookies
This section shows how to make keto shortbread cookies with almond flour, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Basic Keto Shortbread Cookies:
- Cream butter and sweetener. Using a mixer, cream your butter and Besti together in a large mixing bowl, until it’s fluffy and light in color.
- Beat in other ingredients. Beat in the vanilla, then begin to add in the almond flour. Do it gradually, around half a cup at a time. The dough will be crumbly.
- Form. Using a cookie scoop, scoop out the gluten-free shortbread cookie dough and place onto a parchment paper lined cookie sheet.
- Flatten. Flatten each dough ball to about 1/3 inch thick; make sure they are all about the same size and thickness to cook well. Prick with a fork.
- Bake. Bake the almond flour shortbread cookies until golden. Cool completely before removing from pan, as they will be fragile at first.
Optional Chocolate Dipped Edges:
- Melt sugar-free chocolate with a little coconut oil in a double boiler.
- Dip the almond flour cookies halfway into the chocolate and place onto a pan lined with parchment paper.
- Immediately sprinkle with chopped nuts before the chocolate sets.
- Chill in the refrigerator before handling, until the chocolate is firm.
Tips For The Best Almond Flour Cookies
While it is incredibly easy to make these gluten free shortbread cookies keto, there are a few things to pay attention to:
- Cream the butter correctly. Always begin with your hand mixer at a lower speed, so that butter and sweetener don’t fly everywhere, then increase as it starts to incorporate. This method creates little pockets of air, so you end up with more cookies. And because the air doesn’t conduct heat as well, the butter and sweetener in the cookies melts more slowly during baking. That means your keto almond cookies end up with a more delicate crumb.
- Start with butter that’s soft, but not too soft. If your softened butter is too warm, it won’t form those air pockets. That’s why you want to let it soften naturally instead of speeding up the process in the microwave. Take it out of the fridge, cut it up, and wait about 10-15 minutes – that’s the “just right” level of softness for these almond flour shortbread cookies.
- Don’t over-beat the butter. If you do, the air will actually break down and have the opposite effect of what you want. Five minutes is perfect.
- Use blanched almond flour. The type of almond flour you use is important. It needs to be blanched almond flour to be the right texture for keto shortbread cookies.
- Add almond flour gradually. If you dump it in in at once, it won’t mix as well and you’ll end up mixing it for too long, affecting the final texture.
- Scrape the sides of the bowl. Stop to scrape when you’re creaming the butter, and again after adding the almond flour. If you skip this step, you’ll end up with some pieces being more dense than others.
- Pack the dough gently into the cookie scoop. If it’s too loose in there, it might not stay together when you release. One lightly packed tablespoon of dough, flattened to about 1/3″ thickness, is going to give you the most delightful low carb shortbread cookies!
- Adjust oven time as needed. There are many factors that will affect the baking time for these keto almond flour cookies, including cookie thickness, the pan you use, what you lined it with, your oven size and temperature gauge, and even the weather outside. So, check promptly after 10 minutes in the oven, and then every couple minutes after that. Don’t open the oven too far to check because the oven temperature will drop. It’s best to use a light if you have one and just a tiny crack of the door, when needed.
- Be patient after baking. When they first come out of the oven, your almond flour shortbread cookies will be too soft and crumbly. Let them cool completely before handling them so that they can firm up.
Variations
- Almond Flour Chocolate Chip Cookies – Fold chocolate chips into the almond flour cookie dough before baking, instead of dipping. (These will be keto shortbread cookies with chocolate chips, so if you prefer a more classic chocolate chip cookie, make these keto chocolate chip cookies instead.)
- Thumbprint Cookies – Make a thumbprint in each cookie before baking and fill with your favorite jam. I like this brand, or sometimes make my own sugar-free chia jam.
- Extracts – Instead of vanilla, try almond extract or any other you like.
Storage Instructions
Like most almond flour cookie recipes, this is one will last a while on the counter – at least a few days in an airtight container is fine.
If you want to keep them even longer, the fridge is fine for over a week.
How To Freeze Keto Shortbread Cookies
If you want to bake these keto almond flour cookies fresh for a party, a holiday, or just because you like still-warm-from-the-oven yumminess, you can! Make the cookie dough and freeze it. Lots of options here:
- Freeze a whole ball of dough and then thaw later to make the gluten-free shortbread cookies.
- Scoop out the raw dough to form cookies qand freeze them on a baking sheet lined with parchment paper. Once solid, transfer to a plastic freezer bag. When ready to place in the oven, you can just bake the frozen cookies.
- Freeze the keto cookies with almond flour after they are already baked. Thaw in the fridge or on the counter.
More Almond Flour Cookie Recipes
If you like these almond flour shortbread cookies, you might also like some of these other sugar-free cookies made with almond flour:
Recommended Tools
- Hand mixer – The key to the best texture in keto almond flour cookies (with no sugar) is beating the butter and sweetener with a hand mixer first. This one is nice and compact.
- Stand mixer – If you want to, you can also use a stand mixer instead of a hand mixer to mix up the almond flour cookie dough.
- Medium cookie scoop – This ensures perfectly sized almond flour cookies that bake evenly every time.
- Sheet pan – This is one of my favorite sheet pans. They never stick!
- Double boiler – Use this for melting chocolate to dip your low carb shortbread cookies.
Keto Shortbread Almond Flour Cookies Recipe
Keto Shortbread Almond Flour Cookies
A buttery keto shortbread cookies recipe with just 4 ingredients & 1.7g net carbs! These almond flour cookies taste like real shortbread.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Basic Keto Shortbread Cookies
Optional Chocolate Dip
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Basic Keto Shortbread Cookies
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Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
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Use a hand mixer or stand mixer to beat together the butter and Besti, until it's fluffy and light in color.
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Beat in the vanilla extract. Beat in the almond flour, 1/2 cup (64 g) at a time. (The dough will be dense and a little crumbly, but should stick when pressed together.)
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Scoop rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten each cookie to about 1/3 in (.8 cm) thick. (You can make them thicker or thinner to your liking. Keep in mind they will not spread or thin out during baking, so make them as thin as you want them when done.)
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Bake for about 12 minutes, until the edges are golden. Allow to cool completely in the pan before handling (cookies will harden as they cool).
Optional Chocolate Dip
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Allow gluten-free shortbread cookies to cool and harden completely before dipping in chocolate. Line a small baking sheet with parchment paper (one that will fit in your fridge).
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Melt sugar-free chocolate and coconut oil in a double boiler. Once melted, dip the cookies halfway into the chocolate and place onto the lined pan. Immediately sprinkle with chopped nuts before the chocolate sets.
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Chill in the refrigerator before handling, until the chocolate is firm.
Last Step: Leave A Rating!
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Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
Serving size: 1 cookie
- Nutrition info does not include optional chocolate dip and pecans.
- Salted butter is recommended. If using unsalted, add couple pinches of sea salt to the dough in step 3.
- Want to make these with coconut flour? Use this coconut flour shortbread cookie recipe.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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472 Comments
Lenore
0I am allergic to almonds and wondered if there was another flour that would work and still keep it keto friendly. I thought maybe coconut flour but have read that it absorbs moisture more than almond flour. Any advise??
I have just started eating keto and am amazed at all the info out there!!
Maya | Wholesome Yum
0Hi Lenore, I don’t recommend coconut flour for these, for the exact reason you mentioned. Are you allergic to all nuts, or only almonds? If you can eat macadamia nuts, then macadamia nut flour is a great alternative. Otherwise, sunflower seed meal or sesame seed flour would also work, but the flavor would be different.
Lenore
0Thanks! It is just almonds. I happen to have Hazelnut meal on hand…maybe that would work? If not I will check out the Macadamia nut flour
Maya | Wholesome Yum
0Yes, hazelnut meal will work. The texture and flavor will be a little different but should still be fine. Hazelnut cookies sound delicious!
Carolyn Archer
0I used your shortbread cookie recipe as a crust for a sugar free lemon lush pie. Oh. My. Goodness. Perfect! Many thanks!
Maya | Wholesome Yum
0What a fabulous idea, Carolyn! Thank you!
Jackie Bradley Nelson
0I tried making these cookies. I added nuts and a little cocoa. It was crumbly but, once they cooked they were okay. Not bad. I need to tweak the recipe a bit more, but I like it.
P.S. would send a pic, but can’t.
Maya | Wholesome Yum
0Hi Jackie, The cocoa was likely the problem. They will definitely be dry if adding in more dry ingredients like that without adjusting others. I hope you’ll try the cookies as written to see if you like the recipe that way.
Wendy Johnson
0I’ve just made these with trivia and I used 1/2 cup coconut flour and 2 cups almond flour,just to give them a bit of a coconut taste. They are cooling on the rack at the moment but I tasted the cookie dough ( couldn’t resist ) and it tasted delicious!!!!
Maya | Wholesome Yum
0Hi Wendy! I am so happy you enjoyed the cookies! Have a great day!
Dani
0I tried these with about 1/4c coconut sugar and 1/4 c baking Stevie and the wlsweetness was perfect, I added sugar free choc. Chips too and they are just perfect! Is the serving size for 1 cookie?
Maya | Wholesome Yum
0I am so happy you liked them, Dani! Yes, a serving size would be 1 cookie. Thanks for stopping by!
Michelle
0I just made these and this recipe is so true to serving and the nearly five-star ratings I’ve seen. I did not have a hand mixer or stand mixer so I mixed this with just my hand and a spoon and they still turned out delicious! I liked putting some peanut butter and cinnamon on top to make them a heavier dessert.
Maya | Wholesome Yum
0Thank you, Michelle! That sounds delicious!
Susan Chastain
0Can’t wait to try these! I’m looking for a keto snack that I can bring along while traveling (that won’t melt). How long will these hold up if unrefrigerated? Do you know if these will still be good after freezing? Airlines tend to serve massive amounts of carbs, especially on long flights. Having low carb snacks will be wonderful!
Maya | Wholesome Yum
0Thank you, Susan! Totally agree that airline food is unfortunately such a problem when trying to stay low carb. I like to bring my own when I can. These cookies are fine at room temperature for multiple days, I’ve even kept them for up to a week. They do taste a little better in the first few days than toward the end, but they don’t go bad. You can definitely bring them with you on a flight! They freeze well too, so that’s an option as well.
Marianne van der Velde
0Tried these twice. First time with coconut sugar because it’s all I had plus a pinch of salt based on a review I saw. They were good, but I wanted to try again with Pyure. Forgot the salt, which I’m now convinced it needs and added 1/4 C pecan pieces. YUM!!!
Maya | Wholesome Yum
0Thank you, Marianne! I bet they’re delicious with the pecans!
Sarah
0Could you substitute with honey?
Maya | Wholesome Yum
0Hi Sarah, I haven’t tried that. They would be gluten-free but not sugar-free or low carb in this case. I suspect that there may be an issue with that because honey is liquid and would change the wet/dry ratio of the dough. If you don’t want to use erythritol and don’t mind natural sugar, I’d recommend granulated coconut sugar instead.
Alicia
0FYI, I also used Bob’s Red Mill super fine almond flour, but with using 2 1/2 cups, 18 cookies, it comes out to 5 carbs or 3.3 net carbs per cookie. They are still delicious, carb count is just higher than listed. I used Swerve, pure vanilla extract and Kerrygold butter. The carbs in my My Fitness Pal only come from the flour.
Maya | Wholesome Yum
0Hi Alicia, Since we don’t count carbs in erythritol, the only net carbs in this recipe come from the almond flour (assuming vanilla is negligible spread across 18 cookies). Almond flour is 3g net carbs per 1/4 cup, or 30g net carbs for entire recipe. Dividing that by 18 cookies, we get 30/18 = 1.7g net carbs per cookie.
Alice
0Hi, I double checked my Bob’s Red Mill almond flour and it’s 9g total carbs and 3g of fiber per 1/4 cup, which makes it 6g net carbs per 1/4 cup. So Alicia would be correct in each cookie being 3.3g net carbs each if it’s 60/18=3.3. Can you tell me how you got 3g net carbs per 1/4 of almond flour? Thanks!!
Maya | Wholesome Yum
0Hi Alice, Here is Bob’s Red Mill super-fine almond flour with the label shown: https://assoc-redirect.amazon.com/g/r/https://amzn.to/2syg6oJ The serving size is 1/4 cup. It has 6g total carbs and 3g fiber, making it 3g net carbs.
Laura
0Some bags say 9 total carbs; some say 6 total carbs (per 1/4 cup). That’s a big difference! I hope someone can get clarification from Bob’s Red Mill. I emailed them, but haven’t heard back. Since almond flour is in so many Keto recipes, I think it would be really helpful for people to know the true amount!
Korey L Wysocki
0If using the pure Stevia extract, is there anything else needed to replace the volume you lose with such a tiny amount of sweetener? Stevia powder with no additives is the only sweetener, natural or artificial, my daughter is allowed to have for a while. I saw one article that recommended replacing the bulk lost when using pure Stevia powder with egg whites. Wondering if you think that would work for these. Thanks!
Maya | Wholesome Yum
0Hi Korey, I’m not sure if this recipe would work with pure stevia. Like you said, the erythritol provides bulk, but I think egg whites might result in a dense result that isn’t crunchy like a cookie. If I were to experiment with this, I’d try using more almond flour instead to make up for the bulk, and then you might need a little more concentrated stevia than the normal conversion would be. Let me know how it goes if you try!
Trish B
0I added the zest of a clementine and the juice of about 3 slices of the clementine along with about 1/2 tsp. almond extract. OH MY. My husband usually doesn’t care much for shortbread cookies but asked for more to be made.
Maya | Wholesome Yum
0Thank you, Trish! I’ll have to try that sometime!
Sue
0Just made these but was disappointed. I found them really dry and crumbly. 🙁
Maya | Wholesome Yum
0Hi Sue, Sorry to hear that they weren’t for you. It could be that the dough wasn’t mixed well enough? They’ll be crumbly if it isn’t. That being said, you can add an egg if you’d like which would help with that also.
Roma
0Hello! I have a autoimmune disease and can not eat any dairy. I was wondering if I could replace the butter with coconut oil? Thank you very much for giving me any advice!
Maya | Wholesome Yum
0Hi Roma, Yes, you can use coconut oil. The flavor and texture will be a little different, but I still like them with coconut oil. Otherwise, depending on what you can have, ghee (which has the milk solids removed) would work and have a flavor more similar to butter.
Kristy Burns
0This shortbread recipe is wonderful. My husband has been doing Paleo for a few months, and today I was really craving shortbread cookies, but wanted to make something he could eat. So while researching I came across this recipe, so fast and easy and delicious!
Maya | Wholesome Yum
0Thank you, Kristy! I’m so glad you liked them!
Katheryn I Pratt
0I just ran the ingredients through my recipe calculator and got 7.4 carbs per cookie. Your nutritional info says 3 carbs. Can you tell me what recipe calculator you use? That seems like a big difference.
Maya | Wholesome Yum
0Hi Katheryn, The built-in nutrition calculator is from Fat Secret. The difference may be due to the erythritol? These can be subtracted from total carb count to get net carbs.
apocketfullofmotherhood
0Hi there! Really excited to try this recipe. I use liquid splenda, which omits the maltodextrin and can now be used without sugar spike worries!
Maya | Wholesome Yum
0Thank you, I hope you like them!
Ems
0Hi! Just made my first, but definitely not last, batch of these. Yummilicious!! I’m dairy free as well as gluten free so I substituted flavourless coconut oil for the butter and added a pinch of salt and they turned out brilliantly. I’ll be making these again they’re just yummy. Thanks
Ems xxx
Maya | Wholesome Yum
0Thank you! Good to hear that they worked for you using coconut oil, too.
Berta
0Would non-dairy butter or margarine work?
Maya | Wholesome Yum
0Hi Berta, You can use one of those and the cookies will still mostly work, but the texture and flavor wouldn’t be quite the same.
Nikki
0Does almond meal work?
Maya | Wholesome Yum
0Hi Nikki, It would still work but the texture would be different. The cookies wouldn’t have the fine crumb of a shortbread cookie, so I’d recommend finely milled almond flour if that’s what you’re looking for. I still like them with almond meal, though.
Corrina
0These have been my saving grace while traveling. I’m sure they will be a staple for me as I continue on my keto journey. I had a girlfriend who eats regular SAD food try one today and she even loved it! I just want to give a big thanks!! My only problem is stepping away from the cookies because they’re so amazing 🙂
Maya | Wholesome Yum
0Thank you, Corrina! And you’re very welcome. 🙂
Rosalyn
0Just made these. I did use coconut sugar, as I find the stevia with erythritol, when I bake is bitter. Love these. Thanks for a great easy treat!
Maya | Wholesome Yum
0I’m glad to hear you enjoyed them, Rosalyn! I do sometimes find bitterness when using stevia, but don’t detect any with erythritol, which is what I used for the original recipe. Everyone’s tastes are a little different with sweeteners though, so I tried to keep it flexible to be able to use any one you like. Coconut sugar can be a good natural one to use.
lilacsandcupcakes
0How many cookies is a serving? I made these and they were good!
Maya | Wholesome Yum
0The nutrition info is based on one 2-1/4″-diameter cookie per serving. I’m glad you liked them!
Christine Castaneda
0These are awesome, Maya! I LOVE shortbread cookies and these are easy, delicious and did I already say awesome! Thank you!
Esther
0Absolutely delicious!! I love how you have a feature to cut the servings, as I usually have to do that because I CANNOT have 18 cookies around! This will definitely be my “go-to” dessert recipe. Thanks!
Cynthia Madrigal
0Have you tried making these in a pan as bar cookies?
Maya | Wholesome Yum
0I haven’t tried it, but that should work! The oven time may need to be adjusted – just watch for the edges to become golden. If you go this route, you’ll want to let them cool completely before cutting into bars.
onyinye
0Can I substitute almond flour with oats or oat flour?
Maya | Wholesome Yum
0I haven’t tried it, but it might work. I’d recommend oat flour over the oats if you want a shortbread cookie.
Marion Nunn
0Made today, very enjoyable. Thanks!
Christie
0Hi, how would you convert if I use Swerve? Thank you!
Maya | Wholesome Yum
0It would be a scant 1/2 cup – almost the same as plain erythritol, but just a little less since it’s a tiny bit sweeter. I added it to the list in the recipe card.
Debbie Piper
0Can you add Lakanto Monkfruit Sweetener (with erythritol) to the sweetener list? Thank you so much. I’m looking forward to making these!
Maya | Wholesome Yum
0Yes, I added it to the list on the recipe card. Thanks for asking!
thespeckledpalate
0I absolutely love, love, love these cookies, and I know my gluten free friends are gonna feel the same way! Well done!
Susan
0Thank you so much for adding the sweetener conversions! You are awesome!
Astrid Frazier
0I made these today and while they looked ok, they weren’t sweet enough. After looking at my THM sweetener conversion chart, I think I figured out the issue (am about to make another batch to be sure) – you said to use 1TB+2t of sweet blend, it should actually be 2T+2t
Michael Ann
0Thank you for taking my question in the spirit in which it was intended!
Deb
0Thank you!
Eileen Miller
0Would you add Truvia to your list of sweeteners? Along with the amount? Please and thank you!
Maya | Wholesome Yum
0Of course! Truvia has been added to the list.
A
0What about using Pyure?
Maya | Wholesome Yum
0I added Pyure to the list of conversions in the Notes section on the recipe card. Thanks for asking!
Deb
0Is that a typo about the stevia powder – 3 tablespoons + 1 teaspoon? That’s a huge amount of stevia powder, especially for just 18 cookies! Two tiny “doonks” of stevia sweeten my shakes.
Maya | Wholesome Yum
0Thanks for catching that! Yes, it was an error – 3 tbsp + 1 tsp was for Truvia. For pure stevia powder you’ll need only a 1/2 teaspoon. I updated the amounts on the recipe card.
Michael Ann
0Where you list Stevia as an alternate sweetener, did you mean Truvia? The link takes me to Truvia, and that is a HUGE amount of stevia! Thanks for the recipe! I’m looking forward to trying it!
Maya | Wholesome Yum
0Thanks for catching that – you and another person asked about this. I updated the recipe card, with stevia and Truvia listed separately, and they should be correct now.
Laura
0What could be substituted for erythritol?
Maya | Wholesome Yum
0Hi Laura, I added a few substitutions to the notes in the recipe card. Hope this helps!
Sarah
0My children are allergic to almonds… would something like coconut flour work, do you think?
Maya | Wholesome Yum
0Unfortunately almond and coconut flours are too different to substitute one for the other. You could try another nut flour if their allergy isn’t to all nuts. I’ll add it to my list to create a nut-free version as well.
Paula
0Can I substitute THM Gentle Sweet? Same ratio?
Maya | Wholesome Yum
0Yes, you can use Gentle Sweet, but the amount is different. I added conversion amounts to the recipe card.
Cindy
0Would the amount be different for stevia, Splenda, or THM Gentle Sweet? I’ve never cooked with erythritol before. Don’t know how it compares to other sweeteners.
Maya | Wholesome Yum
0Yes, the amounts will vary depending on the sweetener. I added conversion amounts for various sweeteners to the notes in the recipe card.
michelleferrand
0So cool that you made an amazing looking cookie with only 4 ingredients! Nice job!
Kathy Southerly
0What does THM S, mean?
Maya | Wholesome Yum
0THM refers to the Trim Healthy Mama (THM) way of eating. At a high level, the premise is to eat either fat or carbs (either one together with protein) for each meal, but avoid combining them in the same meal. THM S meals are essentially the fat/protein-centered meals, so most low carb meals (including this recipe) would also qualify. You can read more about THM here.
Kim | Low Carb Maven
0How fun getting new furniture and re-vamping a room. It almost makes it feel like a new house. I haven’t tried the Bob’s Red Mill super fine almond flour yet. I will have to try. Good luck finding just the right piece of wall art for the room.
Georgina
0Just four ingredients? These look amazing!!
STACEY
0These look simple and tasty! How fun to get new furniture and carpet. Wall art is always tricky to find just the right piece, but can be such a fun adventure hunting for it. My hubby and I have such different taste in art so it is a challenge to be sure, lol.
Cherylie
0OMGosh! I made banana bread with Bob’s “regular” almond meal and had lots of large chunks left after sifting. Used it anyway – kind of has a texture of finely chopped walnuts like Grammy used to put in cookies.
So grateful you pointed out their superfine almond meal! Cannot wait to try some of your recipes.
Julie
0When using erythritol before it had that cooling effect. Do you not experience that?
Maya | Wholesome Yum
0I haven’t noticed a cooling effect in these. If you’re sensitive to it, you can replace it with any sweetener you like.
Coo
0Yes, on my tongue feels cool and I’ve noticed when I eat it, it sticks to my taste buds. For example, if I drink water right after, it has a slight sweet/cool taste. Sorry to be graphic but I assume that’s what you mean.
Maya | Wholesome Yum
0You can try xylitol if you are sensitive to the cooling effect of erythritol.