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Description
A simple and healthy shortbread recipe using coconut flour and no sugar. Perfect for those looking for a gluten-free and low-carb treat.
Ingredients
Scale
- 1 cup coconut flour
- 1/2 cup unsalted butter (softened)
- 1/4 cup erythritol or stevia (sugar substitute)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the softened butter and sugar substitute until creamy.
- Add vanilla extract and salt, then blend well.
- Gradually fold in the coconut flour until the dough forms.
- Press the dough into a lined baking pan or shape into cookies.
- Bake for 15-20 minutes or until edges turn golden.
- Let cool before slicing or serving.
Notes
- Store in an airtight container for up to a week.
- For a crispier texture, bake a few minutes longer.
- Adjust sweetness to taste by adding more or less sugar substitute.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 0g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 15mg