I looked at a few or more recipes for a good KETO Shortbread Cookie and finally settled on this one.
I used Allulose as the sweetener, and didn’t up the amount because I didn’t want a very sweet shortbread. As it goes they came out perfect to have one with my morning coffee.
This recipe uses an egg, most shortbread, even other KETO versions, don’t use any eggs. This is a nice cookie, making it sweeter and adding lemon, plus there are plenty of other things to add.
I’m very happy with how they turned out, and I must see a tablespoon size smaller … the recipe says there are 16 servings. I came out with 22 cookies.
That’s fine by me smaller cookie, more to share before they get stale.
My oven is newer and I now know that EVERY SINGLE oven recipe needs the temperature reduced about 25-degrees-F. I know I need to find out the adjusting method for my oven. That would be the best thing to do. Easier for now to just put the dial down a bit instead for now.
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