Keto Coconut Shortbread Recipe

Keto Coconut Shortbread Recipe

Ingredients

• 1/2 cup (115 g) butter, at room temperature
• 1/2 cup (120 ml) coconut oil
• 3 tablespoons (4.5 g) Splenda
• 1 1/2 cups (200 g) vanilla whey protein powder
• 1 cup (70 g) finely shredded, unsweetened coconut
• 2 tablespoons (30 ml) water

Method

1. Preheat oven to 375°F (190°C, or gas mark 5)
2. Using an electric mixer, beat together the butter, coconut oil, and Splenda until light and creamy
3. Beat in the protein powder, coconut, and water, in that order, scraping down the sides of the bowl several times to make sure everything is well blended
4. Line a jelly roll pan with baking parchment and turn the dough out onto it
5. Place another sheet of baking parchment on top and press the dough out into a thin, even sheet
6. Use a sharp knife, or better yet a pizza cutter, to score the dough into small rectangles
7. Bake for 7-10 minutes or until golden
8. Cool and break apart

Makes 4 dozen cookies

1. Each with 1 gram of carbohydrates, a trace of fiber, and 6 grams of protein

Full List of Shortbread Recipes
Full List of Coconut Recipes