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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.
Go Ad-FreeRecipe Video
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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.
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Related Easy Recipes
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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480 Comments
Josi V.
0I just made this shortbread cookies today and they are so delicious! I didn’t use salted butter though or salt, as I only noticed the pro tip at the end of recipe, and I was anxious to make them! Today, in particular I was craving carbs pretty bad and they truly hit the spot. I didn’t mind the sweetness of the of the erythritol but next time I will use the salted butter to see if there is a difference in taste.
KD
0Your recipes are so good. I had to weigh in on this one as I had no erythritol so was using stevia but out of fear of the bitter aftertaste I under estimated the sweetness a lot and ended up with delicious savoury biscuits that go great on the side of soups! I have bought some erythritol and can’t wait to give this another try when my current batch runs out. Thanks for sharing these recipes!
Allen
0I followed the recipe with the exception that I had some raw almond flour I wanted to use and they were still amazing. I’m grateful to find something I can whip together quickly that doesn’t require a dozen ingredients. Thanks!
Carol Guchek
0I want to make Low Carb Almond Flour Cookies. The recipe calls for erythritol but I want to use lakanto. I see the conversion but the erythritol I have is confectioner’s style. I don’t know if the conversion is the same as for granulated type. Any thoughts?
Wholesome Yum
0Hi Carol, the conversions are different. A powdered sweetener would greatly change the texture of these cookies so I wouldn’t recommend using it here. You can check my sweetener calculator and guide for more details.
Linda Bertrand
0I made the almond shortbread cookies and they’re the most delicious shortbread cookies I’ve ever eaten !! I will use this recipe every time I have a hankering for shortbread cookies.
Laraine
0Hi these look great. I have truvia powdered sweetener. Would that work? Would it still be considered low carb? Would I use the same amount or a bit less? Sorry, so many questions. But I love the taste of truvia much better than monk fruit and need to order Erythritol. Thank you!
Maya | Wholesome Yum
0Hi Laraine, Yes, Truvia will work and is low carb. You’d need less – check the low carb sweetener conversion calculator here.
Jaclyn
0Allergic to almonds, any other flour you can recomend to keep this keto?
Maya | Wholesome Yum
0Hi Jaclyn, You could use sunflower seed flour, but you’d taste the flavor of the seeds.
Daven
0Can you add nuts to this recipe?
Maya | Wholesome Yum
0Hi Daven, Sure, you can!
Heather Kaufman
0These cookies are easy, quick, and phenomenal!!!
Emily Brunner
0Can you use liquid Monk fruit sweetener in the shortbread cookies recipe? Instead of powdered erythritol? It messes with my husband’s and I stomach.
Maya | Wholesome Yum
0Hi Emily, No, unfortunately these need a granulated sweetener.
Kay
0Oh, my holy yummy!!! Lol Almond cookies are my fave thing ever and I For some reason never tried to cook it before. I was getting mines from Chinese buffets lol not keto!!!
Well, last night I tried this recipe and oh boy was it good. Yes, I said was cuz its all gone lol.
My husband and in-laws also enjoyed.
I’m gonna have to cook more again soon lol
It is so easy and quick to prepare wow. Mmmm…
Kate
0Another YUM. Really enjoying these cookies. I baked half and with the other half I shaped and froze the cookies. Out of freezer the morning I want to bake and later in the day into a 350-degree oven for 7 minutes. Perfect.
I think I read a comment about not crisping up and I have to admit I’ve eaten a couple right out of the oven while still warm and very soft and the verdict is the same: YUM.
I made it as directed with a sweetener called LUV – a mix of stevia and chicory root. Very good.
Thank you for another great recipe.
Donna
0Made these twice, too crumbly and sweet. Made the chocolate chip cookies with have the sweetner. Not bad then.
Cecilia Lai
0How many grams of sweetener should I use if I’m using monk fruit sweetener (liquid)?
Maya | Wholesome Yum
0Hi Cecilia, The granulated sweetener in this recipe provides some of the bulk and creates the wet/dry ratio, so I don’t recommend replacing it with a liquid sweetener. Sorry.
Trysha
0Hi, I have made your shortbread cookies many times but they are so crumbly I leave them for ages to cool down, but same every time and are definitely not crispy.
Maya | Wholesome Yum
0Hi Trysha, It sounds like they need to bake for a little longer. You can also try making them thinner, which should help make them more crispy as they cool.
Jill
0These are the best cookies!! My daughter made them for herself and her sister who are both GF but I tasted one and am sold! I’m adding this recipe to my own repertoire of cookies. Can’t wait to make them when I get home. Thank you for this recipe!
Ken Butler
0I made the Shortbread cookies exactly has shown in recipe and video and they taste good but I can never get them crisp and crunchy – which I need in a cookie. Don’t like soft cookies – Any ideas or other recipes you would suggest? Love your Site and recipes – Ken
Maya | Wholesome Yum
0Hi Ken, Making them thinner helps. Also, they need time to crisp up so they are soft at first but crisp up as they cool, and then are even more crisp the next day. To help them crisp up more, you could leave them in the oven after baking with the oven off and the door propped open for maybe 30 minutes.
Mari Wilson
0Ok, they’re out of the oven and cooled. Strong aftertaste from the stevia. I’m guessing the lemon zest might help hide that.
Maya | Wholesome Yum
0Hi Mari, This recipe does not call for stevia. I hope you’ll get to try it as written, with erythritol – that shouldn’t have a strong aftertaste like that.
Mari Wilson
0In the oven now but looking good. Did them as a slice and bake, with stevia and the almond flour. Look and smell good so far. Thought next time I could use lemon zest. I also pressed a little-sliced almond on top of each. Wanted to roll the sides in colored sugar for xmas, but that defeats the purpose. Wonder if I can color stevia with food coloring…baked 14 minutes as we like them a little browned.
Dana Jo
0I find it more helpful to have you list the alternative sweeteners and the amount needed for each recipe at the time of the recipe when I’m redirected it’s a lot of information to read through when I’m trying to get the cookies baked thanks or maybe I’m doing it wrong not very Savvy on internet. Your recipes are my favorite!
Darlene
0I love these cookies but I would like to know if there is a way to take or reduce the “after taste” from the erythritol?
Maya | Wholesome Yum
0Hi Darlene, You could use less sweetener if you’d like, or another sweetener if you have a different one you prefer. Check the low carb sweetener conversion calculator if you use something else.
Rita
0Hi, I want to make this but I could not find erythritol. Can I just use the granulated sugar? And how can I make it low sugar still? Thank you
Maya | Wholesome Yum
0Hi Rita, Granulated sugar would work but they would not be low carb or sugar-free anymore. You can buy erythritol here.
Carol
0I don’t see amounts for ingredients.
Maya | Wholesome Yum
0Hi Carol, Please turn off Safari Reading Mode and they should show up.
Kevin
0I’ve been using this recipe as a base for pecan sandies by adding crushed pecans to the batter. There delicious.
Maya | Wholesome Yum
0Great idea, Kevin!
Fabiane
0Can I use coconut sugar ??
Maya | Wholesome Yum
0Yes, you can use coconut sugar, Fabiane. It obviously wouldn’t be low carb or sugar free though!
Shirley
0Made these cookies today. They are really good and don’t taste like low carb. They taste like real cookies. They are so easy to make. Thanks for the recipe.
Maya | Wholesome Yum
0I am so happy to hear that, Shirley!
Bobbi Brandon
0I LOVE these cookies! I put a tsp of clotted cream on top and its almost like your having a crumbly scone!
Maya | Wholesome Yum
0I am so happy to hear that, Bobbi! Thank you!
Vivian
0Can I use liquid stevia in place of Erythritol?
Maya | Wholesome Yum
0Hi Vivian, No, sorry, the recipe would need multiple other changes to make that swap because it would change the consistency of the cookie dough.
Leigh
0I love the idea of so few ingredients. What would the ratio be to use coconut flour for part of the almond flour? (have a bag I’m trying to use up) Thanks
Maya | Wholesome Yum
0Hi Leigh, In general, coconut flour and almond flour are not interchangeable. However, you could possibly try replacing part of the almond flour in this recipe in a 1:4 ratio (1/4 of the coconut flour per amount of almond flour). I wouldn’t recommend doing that with the whole amount, because you’d end up with much fewer cookies and they’d be too sweet then, but you could try it with maybe 1/4 to 1/3 of the almond flour in the recipe.
SUSAN BIGGAR
0OMG these are to die for! Made a batch on the weekend and refrained from tasting them until this morning. Guilt free cookie for breakfast yay! They were very soft straight out of the oven but firmed up nicely on cooling, will definitely make again!
Maya | Wholesome Yum
0I am happy you liked the cookies, Susan! Thanks for stopping by!
Zo
0OMFG thank you thank you thank you thank you for these cookies. I’m craving sweets and these are just perfect. Omfg thank you so much!
Maya | Wholesome Yum
0I am so happy you liked the cookies! Thank you!
Marian
0These were fabulous. Finally something for breakfast without eggs, sweet, crumbly and satisfying. Yay!
Maya | Wholesome Yum
0I am so happy you liked it, Marian! Have a great day!
Verity
0Brilliant recipe, great to make and store in the freezer so I can do some slice and bake when I need a quick treat.
The texture was perfect even though my almond flour wasn’t very fine.
I think my oven was a bit hot as they were a bit soft in the middle.
I wish I’d tried the orange zest or other flavour as they have the cooling aftertaste from the sweetener.
Maya | Wholesome Yum
0I am so happy you liked the cookies! Have a great day!
Verity
0I substituted vanilla for lemon juice and zest. I wrapped the dough into baking paper like a sausage and chilled it in the fridge for 10min before slicing and baking. Lowered the temperature and left them longer in the oven.
This recipe is so good. Whipping the butter and sweetener is such a great trick. Thank you
Maya | Wholesome Yum
0I am so happy you liked the cookies! Have a great day!
Kim
0Wow! These are really good!! I was testing recipes to find one to decorate with keto royal icing. I will look not further!
Maya | Wholesome Yum
0I am so happy to hear that, Kim! Thank you!
Kassandra S Hunt
0I was craving something sweet and simple and these cookies hit their mark! Fabulous!
Maya | Wholesome Yum
0I am so happy you liked the cookies, Kassandra! Have a great day!
Sharon
0Oh my goodness, I just made these, just ate two of them. They are so good. Simple and delicious. Perfect with afternoon tea. I’m so glad to find a low carb cookie I can eat and enjoy! And such a simple recipe that they’ll be easy to keep around. I followed your recipe exactly, with all your tips, and baking them for 12 minutes exactly was perfect. I let them cool before touching them or trying to remove them from the cookie sheet and they are firm and crispy. Thank you so much! This is going to be a staple in our house.
Maya | Wholesome Yum
0I am so happy you liked the cookies, Sharon! Have a great day!
Kristin Lohin
0I just made these but added the orange zest from one orange – HOLY CRAP ARE THEY GOOD! I can’t believe something so simple and healthy could be so good! Thanks for this recipe!!
Maya | Wholesome Yum
0Thank you so much, Kristin! Orange ones sound delish!
Wholesome Yum A
0I made these with coconut sugar instead of erythritol. I also smushed some in cacao nibs, which are delicious. Great simple recipe, thanks!
Maya | Wholesome Yum
0Thank you for sharing, Amanda! I’m glad you enjoyed them.
Carole
0Made these cookies today. Absolutely delicious. Thank you for all your recipes.
Maya | Wholesome Yum
0I am so glad you liked them, Carole! Have a great day!
Duane Sattre
0I want to tell you thank you very much for all your helpful recipes. I made these low carb shortbread cookies today and they are so good! I have also made the blue berry muffins and the blue berry scones several times. They are so good! My wife and I have been eating low carb for a year now and your recipes allow us to have the taste and textures we need from time to time so we can continue to eat a healthy diet.
Maya | Wholesome Yum
0I am happy to hear that, Duane! Thanks for stopping by!
Meagan
0These are delicious! I was out of vanilla, so I used almond extract and a 1/2 cup of Swerve. They tasted so much like the spritz cookies I used to make with my grandma every Christmas.
Maya | Wholesome Yum
0I am so happy you liked the cookies, Meagan! Thanks for stopping by! Have a nice day!
Jen
0These cookies were awesome! So easy, so tasty, these will make being on keto that much easier! Thank you!
Maya | Wholesome Yum
0I am so happy to hear that, Jen! Thanks for stopping by!
Jill
0I tried this recipe and thought that 1/2 cup Stevia sounded like waaay too much since it’s quite concentrated. I ised 1/8 cup and the dough seemed sweet enough. I added Ghiradelli chocolate chips b/c I’m not a big fan of the Stevia after taste. Thanks for the recipe. Next time if you could focus on the recipe more and write less, that would be appreciated.
Maya | Wholesome Yum
0Hi Jill, This recipe calls for 1/2 cup erythritol, not 1/2 cup stevia. That much stevia would definitely be way too much. You can check my sweetener conversion chart if you are using an alternate sweetener, though sometimes using something much more concentrated does affect the end result. I actually write all my posts to give people helpful tips on making the recipe, but you are absolutely welcome to scroll past what isn’t important to you.
Gorana
0Hi Maya,
I made those today but used metric units, not US. It was too dry so I had to add more oil as I ran out of butter.
When I use your converter, the recipe requires 280g of almond flour, while on Internet I found it should be around 180g, which is a big difference. This is not the first recipe I am struggling with.
Where do you get the ratios?
Maya | Wholesome Yum
0Hi Gorana, Sorry to hear you had issues with he cookies. The cookie dough tends to be pretty dry until it mixes well. The metric measurements are correct and come from the USDA Food Database. 1/4 cup of almond flour is 28g, so 2 1/2 cups is 280g, not 180g. Did you use all the same ingredients? Is your almond flour defatted by chance – I’ve seen this in some European countries and the one called for in this recipe is not, so that could be the issue.
Alex
0Awesome recipe, I used almond flour and truvia with chocolate chips and they turned out AWESOME!
Maya | Wholesome Yum
0I am so happy to hear that, Alex! Please come back again soon!
Bobbie
0These were the some of the best sugar-free cookies I have tried! I expected them to fall apart, but they didn’t! And, best of all, our friends, who have never liked my sugar-free desserts, loved them! Thank you for a simple and delicious recipe.
Maya | Wholesome Yum
0I am so happy to hear that, Bobbie! Thanks for stopping by!
Tracie Horsley
0I just made these and they are so yummy! I added cinnamon to some and also topped others with some stevia only chocolate chunks. I made mine with xylitol (Xyla) — and only used 1/3 cup — still sweet enough and totally hits the spot when I’m having a sweet tooth. Thanks so much for the simple and yummy recipe!
Maya | Wholesome Yum
0You are welcome, Tracie! Have a great day!
Angela Hite
0They tasted AMAZING but they also crumbled when I picked them up.
..me licking up the crumbs..
Maya | Wholesome Yum
0Hi Angela, I’m glad you liked the taste. Did you wait for them to cool before picking them up? That could have been the cause.
Laura
0My dough was so crumbly, when I tried to press down with the fork they crumbled. I’m not a Baker so I always try the easiest of recipes. Don’t know what I did wrong. I used ghee instead of butter and monk fruit. I did see in a comment I could have used an egg, now if I was a baker I would have known that 🙁
Maya | Wholesome Yum
0Hi Laura, You need to press down with the palm of your hand (or the bottom of a cup if you’d like), but not a fork. You’re right that the dough is too crumbly to use a fork. You can add an egg next time if you want to, but the texture is much more shortbread-like and crispy if you omit it.
Sue
0Hi, Can I use liquid stevia for this? How much? I just got my ghee ready and realized that this requires powder form. Let me know as soon as you can! Thanks!
Maya | Wholesome Yum
0Hi Sue, Sorry, this recipe requires a granulated sweetener. You can use a stevia blend, but not liquid sweetener. The reason is it would change the consistency of the batter too much. Hope you’ll get the chance to try them!
Jennifer A Kramer
0Awesome! My husband loves these and he is very hard to please. I’ll make these again many times, thank you! =)
Maya | Wholesome Yum
0I love when picky husbands are happy, Jennifer! Thanks for stopping by!