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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
Shel
0Amazing cookies. So yummy and easy to make.
Beth Re
0I made these last night and they turned out great! I topped them with the melted chocolate–Lily’s dark chocolate chips melted with coconut oil–and then sprinkled them with shredded coconut. They’re very sweet, so I wanted the bitterness of the dark chocolate to balance that out. They are delicious, beautiful, and a hit with my family and guests, including the non-keto people. I will experiment with other toppings in the future.
Deborah King
0Good even without the chocolate.
Shaunna R Cooney
0To be perfectly honest I create specialty cheesecakes. And I work with alternative ingredients from time to time. I’ve recently made my strawberry shortcake cheesecake minus the 22g of sugar in a pound of strawberries I use in my batter. Completely sugarfree. Using a different sugar-free shortbread cookie. But the carbs still really don’t help. I make a homemade vanilla sugar out of monkfruit sweetener and cream my cheese and cream together. Honestly I’ve brought them to different groups and you cannot tell theyr÷ sugarfree. I’m excited to see how they pair and will leave a review
Bob
0In the comments someone brought up “keto chips made from the unusual veg rutabaga” That sounds intriguing, I searched for rutabaga recipes and keto chips. I was unable to find the recipe. Can you guide me to it? Thanks, and have a Blessed Day.
Wholesome Yum D
0Hi Bob, Here is the recipe I have for Rutabaga Fries
Karen Varbalow
0The recipe was good but lacked the umph I was looking for. I made it again with almond extract and my own “candied” almond pieces and it was fabulous. I chop whole almonds, melt a little butter and add Swerve brown sugar (sorry, I don’t have amounts because I just approximate based on how much I’m cooking. Since I don’t like them too sweet I add just a little Swerve.) I use these “candied” almonds, or any other nut for that matter, in salads, on vegetables, mixed in with my low carb cottage cheese, or just with a piece of cheese.
Ari
0Just tried this recipe and the shortbread cookies are so tasty. Reminded me of a low carb version of kaju katli (an Indian dessert). Thank you!
Granee
0Sooo good. My favorite cookies now. Mine were done baking in 10 min. I left them to cool and then frosted and sprinkled them with walnut pieces. I did add1/4 tsp. Besti powdered sugar to my choc. Next time I will add lemon extract in place of vanilla for a change up. Really good. Thank you
Granee
0I am not a fan of dark sugar free chocolate. Would it work to add some Besti powdered sugar ? Thank you
Wholesome Yum D
0Hi Granee, That would probably work to make the chocolate a little sweeter. You also could use sugar free milk chocolate chips.
S Coffey
0I am not sure what I did wrong, but when I followed the recipe the dough did not stick together at all. I ended up adding more butter, I started with two tablespoons more butter, softened, beat to light and added the mix to it, about a 1/4 cup at a time. Still didn’t stick together, so I added four more tablespoons in the same way and the dough held together. I put the dough on the cookie sheets and the cookie sheets in the fridge for a couple of minutes, then into the oven. I had to bake them more than the 12 minutes, but they came out okay.
Maya | Wholesome Yum
0Sorry to hear you had issues with it. Did you use a different sweetener or different almond flour brand? That may have an impact.
Audrey
0Nice texture but a little to sweet. I used 1/2 a cup of lakanto sugar, next time i will use 1/3. Thank you for the recipe
Linda
0This is my go-to recipe for keto/THM cookies. I use 2 1/2 Tbs of Truvia. I divide up the dough and add Chopped almonds or some peanut butter and chopped peanuts, some molasses and sugar free chocolate chips. Love them!
Janet Young
0Can I turn this recipe for the almond flour short bread cookies into a chocolate chip recipe for a diabetic and use date paste to replace the sugar?
Wholesome Yum M
0Hi Janet, Sorry, I don’t know if that would work or not, as the date paste will greatly change the texture of the recipe. Date paste still contains a lot of sugar, although lower on the GI index. If you want to replace the sugars completely, I recommend checking out my line of keto (and diabetic) friendly sweeteners here.
Dorota
0Delightful, just what I was looking for, Thank you!
Caroline
0These are the best cookies ever! They’ve become a regular afternoon tea treat for us. My husband is panicking when the tin is running low :). Over several iterations (all of which were great), I ended up with adding 1/2 tsp half/half salt for extra potassium, and approximately 150 g of whole macadamia nuts. The latter gives them an amazingly decadent taste. Thanks so much for the recipe.
Olivia
0Love it!
Marilyn Daley
0Best cookies ever! Thank you so much for sharing. Also truly appreciate your Besti monk fruit sweetener.
Ellie
0So moreish, delicious and easy to make. Win win.
Helene
0Shortbread cookies are my favorite ones. I did not roll the cookies but still flattened them out because it is tedious sometimes to roll cookie dough. Instead of the pecans I chopped some almonds due to allergies.
I think next time I will add an almond or coconut extract flavoring to the dough.
Carolyn.
0These came out very nicely. Good crumb, and pleasantly buttery. I used Swerve sweetener to make them, and they were a little sweeter than I liked, but I will try them with a different sweetener next time. This is strictly a personal preference on my part. The cookies themselves were very good, and nice with a cup of coffee. My friends loved them.
AJ Kash
0Easy to make but it doesn’t taste like shortbread cookies. I added a pinch of salt because I didn’t have salted butter. Should I have added more than 1/8 tsp salt? I had to add 4 minutes to baking time. Going to dip them in chocolate and Mac nuts now. Thank you.
Wholesome Yum M
0Hi Aj Kash, Shortbread cookies are generally neutral in flavor. A pinch of salt was fine to add to the dough. The quality of butter and almond flour will make a difference in overall flavor. I hope you enjoy them dipped in chocolate.
Trica
0Hi
I am starting this right now, and I don’t want to send my husband to the store again….
I love monk fruit, but I ran out yesterday.
I have in stock; Erythritol, apple sugar liquid and my favorite substitute…keto dark brown sugar.
I know monk fruit is the best for this recipe.
Any suggestions?
Wholesome Yum M
0Hi Trica, Please use 1/2 cup of erythritol in the recipe in place of the monk fruit. Enjoy!
Carmel
0My first low carb cookie! Bit worried when I took them out of the oven, still really soft (didn’t read whole recipe) They hardened up and they are lovely will defo make more
Purnima
0Can we use this recipe to make coconut flour cookies instead? Trying to get more vegan cookie options.
Wholesome Yum M
0Hi Purnima, I’m not sure I understand the question. Almond flour is made from nuts, so there aren’t any animal products in it.
Purnima
0I wanted to have different flavors of vegan cookies…so just thinking if similar cookie could be made with coconut flour too…would recipe remain same or vary much? Thanks for responding.
Wholesome Yum M
0Hi Prunima, I don’t recommend making these with coconut flour. Coconut flour would change the ratios of the recipe and they wouldn’t turn out. If you are looking for options of vegan cookies check these recipes out: Ginger Snaps, Energy Balls, and Chocolate Peanut Butter Bars (I know, not technically a cookie but still delish!) I hope this helps!
Katie Powell
0First time making these and have a sweetener question. I do not have Monk Fruit Allulose on hand what I do have is Pyure All-purpose blend. I used the conversion chart and it suggested instead of the 1/3 cup Monk Fruit Allulose to use 2 tbsp + 1 tsp of the Pyure blend. Will the quantity reduction of sweetener make a difference in the texture of the cookies? Is the switch okay?
Wholesome Yum M
0Hi Katie, Feel free to add an additional 2-3 tablespoons of almond flour to the recipe to get the correct consistency.
Katie Powell
0Great thank you!!!! ❤️
Lynnelle Allison
0I used Stevie granules but followed the recipe otherwise. Why is there a bitter flavor? I’ve noticed this with other almond flower recipes.
Wholesome Yum M
0Hi Lynnelle, Are you using blanched finely milled almond flour? If you are using an unblanched (with the skins on) or coarse ground almond meal, then your baked goods may have a bitter aftertaste. Also, depending on the brand of stevia you use, it can also leave a bitter aftertaste.
Glenda
0How many cookies does this make?
Wholesome Yum M
0Hi Glenda, This recipe makes 18 cookies. Enjoy!
Dawn
0Superb recipe, thank you! I used erythritol and it was perfect. The notes were really helpful and I did manage to resist until they were cool. Excellent texture and delicious taste. I also added some orange extract with the vanilla. I will definitely be making these again.
sue
0Can this recipe be rolled out for cookie cutters?
Wholesome Yum M
0Hi Sue, I recommend using this recipe for Keto Sugar Cookies if you want to use cookie cutters.
FC
0Hello! May I know how many cookies does this yield?
Wholesome Yum D
0Hi FC, 18 cookies.
Tina
0I love shortbread cookies and this recipe does not disappoint.
Alicia Champ
0These are good but really flat tasting without the chocolate. I would add some salt and maybe an egg yolk or two to give it a better texture and flavour
Mirae
0I agree. I made them today and they were… eh. Will dip them in chocolate soon.
FC
0May I ask how it went with an additional egg yolk? Thank you!
Cindy
0These cookies turned out fantastic! Not difficult to make either. Perfect compliment to a cup of coffee in the morning or an after dinner dessert.
Jeanne
0The recipe lists the ingredients but not the measurement of each one????
Wholesome Yum M
0Hi Jeanne, The recipe measurements are listed in the recipe card. If you cannot see the recipe card, please make sure you are not viewing the website in ‘Reader Mode.’
Suzi
0I tried these tonight, and wow what a nice treat that I was in desperate need of 🙂
Thanks so much!
Emily White
0I mixed by hand and used a pastry cutter. Boy, does that help bring it together make it stick together! I also used a whole stick of butter. I think the action of cut/mix warmed the extra fat and held it beautifully.
I melted Lily’s semi-sweet chocolate chips with butter and dipped these after they were completely cooled. Wonderful with a cup of coffee!!! Thank you!
Nancy w
0These cookies are so good! They remind me of the almond cookies served at some Chinese restaurants. I’ve experimented and found my favorite way is to use half butter half coconut oil and to add 1/4 tsp almond extract. I keep a bag in the freezer and eat them cold. Thanks for this great low carb treat!
Karen
0Followed the recipe to a T and they turned out delicious. Can you tell me how you recommend storing them?
Wholesome Yum M
0Hi Karen, So glad you are enjoying your cookies! These are fine on the counter in an airtight container for a few days. Any longer than that and I would move them to the fridge for about a week or the freezer for long term storage.
Wendy
0I love these – so easy to make and they taste great and the texture is perfect. I put an indent with a small measuring spoons and filled that with Keto Friendly Nutella and topped with chopped hazelnuts. So good!!
Toni
0Made these – love these – so easy to make.
Karin
0Can I use regular sugar without affecting the texture?
Wholesome Yum M
0Hi Karin, Yes, that will work fine. Your cookies may end up a little more golden in color, but the recipe will still work.
Sharon Walker
0I would like to give your cookbook to my daughter for Christmas… will she still be able to get the “gifts” you offer when I purchase it for her?
Wholesome Yum M
0Hi Sharon, Yes, she will have access to the Keto Pantry Shopping List bonus.
carol
0Thank you for this delish recipe!!! Simple. Easy. Not overly sweet. Very tasty!!
Made with Allulose. (the other sweeteners really throw my insides into a tailspin. ) Just melted some Choczero for a drizzle on top. YUMMY
Going to try the cheesecake with this dough for the crust. Will the cheesecake filling turn the cookie crust too mushy??
Thank you for your answer.
Thank you for all your great recipes!!
If I could give this 10 stars… I would.
Carol
Wholesome Yum M
0Hi Carol, Yes, the shortbread cookie will make a great crust! It’s not as crisp, but the flavors and texture are still there. Enjoy!
Sea
0Help! This is SO HARD TO READ! So many ads, can’t find amounts! I can’t see a recipe card help!!
Wholesome Yum M
0Hi Sea, The recipe card is at roughly the center of the post. If you can’t find it, feel free to use the ‘Jump to Recipe’ button at the top of the page.
Ania
0Hello, this recipe looks nice and simple, i would love to try it, but nowhere does it mention the quantities…unless I’m missing something…
Wholesome Yum M
0Hi Ania, The recipe card includes the measurements for the recipe. It’s located about halfway down the page. If you can’t find it, then scroll to the top and use the ‘Jump to Recipe’ button which will take you to the right place.
Kristie Washington
0I’ve been following Keto since January of 2018. This is my first attempt at ever making a dessert of any kind using Erythritol. I absolutely love these cookies and will definitely be making them again. And you are absolutely right, they don’t flatten or spread.
Jane
0I tried another recipe for shortbread cookies that had you toast the almond flour – they were not good.
I tried this one today using Swerve granular as my sweetener. The cookie had a really good flavor, but a strong cooling effect that I have not really had before in any of my baked good using swerve. Would using monk fruit sweetener change that. Also I have never used allulose – does it cause any stomach problems?
Wholesome Yum M
0Hi Jane, Allulose does not generally cause stomach issues. It also doesn’t have the cooling effect that erythritol does. The cooling effect in the sweetener you did use is probably more noticeable because this is a super simple recipe. If you can, I recommend trying this recipe with allulose.
Luiz Marques
0Delicious. I did them with xylitol, and they turned out great. Only thing I didn’t realize, is that I reduced the number of cookies to 6, and that made it harder to mix in the blender.
Lesley Carle
0Would like to make these biscuits but, there are no quantities given?
Wholesome Yum M
0Hi Lesley, The recipe with amounts and instructions are given in the recipe card on the page. If you cannot see it, be sure you are not viewing the website in RSS reader or any other similar ‘reader mode.’ You can verify this in your internet browser settings. Enjoy the shortbread!
Stacey
0We thought these were okay but too much erythritol for our taste. The cooling sensation of the erythritol overpowered the buttery aspect that defines a shortbread cookie.
Maya | Wholesome Yum
0Hi Stacey, These cookies call for monk fruit allulose blend, not erythritol. Hope you give the recipe a try as written, it does not have the cooling effect when using the right sweetener.
Jan
0I thought the recipe says you can use 1/3 cup allose blend or 1/2 cup erythirol ( was going to use monk fruit with eyrithirol). Can you please clarify this?
Wholesome Yum M
0Hi Jan, You are correct, you can use any of the listed sweeteners in the recipe and the cookies will turn out. For the best overall texture and flavor (and if you are sensitive to erythritol), then I recommend using the Besti Monk Fruit Allulose Blend.
Arielle
0I was wondering if I could use this shortbread cookie for lemon bars? I would like to make lemon bars with a healthier shortbread crust and I came across this recipe. Say, may I follow the directions in this recipe, but then press the crumbs directly into the pan I’m using and bake it at the same temperature, then pour the prepared filling into it?
Thank you!
Please let me know.
Wholesome Yum M
0Hi Arielle, Yes that should work. Remember to par-bake the shortbread crust before adding the filling.
Arielle
0So I use the same temperature and time to par-bake this in my pan, right?
Wholesome Yum M
0Hi Arielle, Yes, that will work fine. Your crust won’t be fully baked, because it’s in a large pan instead of individual cookies.
Jan
0Although I used a slightly different recipe I wanted to say that I ground my almonds at home then used a fine mesh strainer to separate the finer grind. Using this worked well, but the cookies were perhaps more fragile. My husband and I both enjoyed them very much.
Linda
0Hi I followed this recipe to the T and they didn’t crisp up on the rack. Dissapointed keto follower.
Wholesome Yum M
0Hi Linda, I am sorry these didn’t turn out as expected. You can try baking them for a few additional minutes or leave them out for several hours to crisp up.