These delicious cinnamon almond paleo shortbread cookies only have 1 g net carb per serving! Perfect for Whole30 and ketogenic diets. So tasty!
When I was younger, there was nothing much better to me than a chocolate chip cookie. I used to think my relatives were crazy – during the Christmas cookie exchanges they’d go for the snickerdoodles and sugar cookies, etc. I wanted all the chocolate.
But lesson #328 that no one ever tells you about growing up: one day you’re going to be craving the shortbread cookies.
And if you are doing Whole 30 and still want to partake in the holidays, you’ll be craving cinnamon almond shortbread paleo cookies.
Don’t get me wrong – I still love chocolate. But for some reason there’s nothing better than a shortbread cookie. Maybe with a cup of tea or hot chocolate?
Paleo Shortbread Cookies
These cinnamon almond shortbread paleo cookies let you treat yourself instead of just watching everyone else eat the goodies this holiday season.
They are great not only for Whole 30 but also for the ketogenic diet at only 1 g net carbs per cookie.
You’ll also find out that this cookie recipe is really easy to make. It takes about 20 minutes from start to finish. Impress your paleo friends at the cookie exchange with these bad boys!
Yield – about a dozen
Note: each cookie has approximately 16 grams of fat and 4 grams net carbs (7 grams carbs and 3 grams fiber).
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup + 1 tbsp coconut flour
- 1/4 cup sweetener of your choice (like erythritol)
- 1 3/4 tsp cinnamon
- 1/8 tsp salt
- 1 egg, at room temperature
- 6 Tablespoons unsalted grass fed butter
- 3/4 tsp vanilla extract
- 1/3 cup chopped almonds (optional)
Tools
- Parchment paper
- Cookie sheet(s) – our favorite brand is USA Pans
Directions
Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set it aside.
Melt the butter in a bowl and let cool slightly.
In a bowl, whisk together the almond flour, coconut flour, sweetener, cinnamon, and salt.
Whisk in the egg, vanilla extract, and melted butter.
Fold in the chopped almond (if using).
Knead it and let it rest for 10 mins.
Roll out the dough to about 1/2 inch thickness on a parchment paper lined surface; cut into desired shape and transfer to the lined cookie sheet.
Bake for 13 – 14 minutes, or until the sides are golden brown. Transfer to a wire rack and cool completely before serving.
Paleo Shortbread Cookies
These delicious paleo shortbread cookies only have 1 g net carb per serving! Perfect for Whole30 and ketogenic diets. So tasty!
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 T coconut flour
- 1/4 cup sweetener of your choice, (like erythritol)
- 1 3/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 egg(s), (at room temperature)
- 6 T butter (unsalted, grass fed)
- 3/4 teaspoon vanilla extract
- 1/3 cup almonds (chopped - optional)
Instructions
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set it aside.
- Melt the butter in a bowl and let cool slightly.
- In a bowl, whisk together the almond flour, coconut flour, sweetener, cinnamon, and salt.
- Whisk in the egg, vanilla extract, and melted butter.
- Fold in the chopped almond (if using).
- Knead it and let it rest for 10 mins.
- Roll out the dough to about 1/2 inch thickness on a parchment paper lined surface; cut into desired shape and transfer to the lined cookie sheet.
- Bake for 13 - 14 minutes, or until the sides are golden brown. Transfer to a wire rack and cool completely before serving.
Notes
Nutrition information does not include almonds as they are optional.
Nutrition Information:
Yield:
12Serving Size:
1 cookieAmount Per Serving: Calories: 157Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 31mgSodium: 75mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 4g
If you enjoyed these paleo shortbread cookies, you’re also going to like the following gluten free recipes: