One of the most simple keto shortbread cookies recipes. Using only four main ingredients, these are a great treat despite the simplicity.Only 1.2 net carbs per portion of 3 cookies!
Preheat the oven to 350°F (175°C) and prepare a cookie sheet.
Using an electric mixer, in a large bowl mix together the soft butter, powdered sweetener, and vanilla extract until light and fluffy.
Sift in the two flours mixed with salt. Mix with a rubber spatula until the dough just comes nicely together.
Separate the dough in two halves and roll each half inside a plastic wrap into a two by two inch log. Refrigerate for 30 minutes.
When the dough is firm, slice each log into approximately ¾-inch thick rounds. Place each cookie onto the cookie sheet. Bake for 15-18 minutes or until golden in color.
Allow the cookies to cool slightly before transferring to a cooling rack.
The cookie can be stored in an airtight container on room temperature for at least a week. Consume as they are or use as an ingredient in another keto recipe.