Keto Hazelnut Shortbread Recipe

Keto Hazelnut Shortbread Recipe

Ingredients

• 2 cups (270 g) hazelnuts
• 1 cup (225 g) butter, at room temperature
• 1/2 cup (12 g) Splenda
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1 cup (130 g) vanilla whey protein powder
• 2 tablespoons (30 ml) water

Method

1. Preheat the oven to 325°F (170°C, or gas mark 3)
2. Grind the hazelnuts to a fine meal with a food processor
3. Set aside
4. Use an electric mixer to beat the butter until its fluffy
5. Add the Splenda and beat well again
6. Beat in the egg, combining well
7. Sprinkle the salt and baking powder over the top of the mixture and add half of the ground hazelnuts
8. Beat them in, add the rest of the hazelnuts, and beat again
9. Beat in the vanilla whey protein powder and then the water to make a soft, sticky dough
10. Line a shallow baking pan (a jelly roll pan is best, and mine is 11 1/2 x 15 1/2 inches (29 x 39 cm)) with baking parchment and turn the dough out onto the parchment
11. Cover it with another piece of parchment and press the dough out into an even layer covering the whole pan
12. The pressed dough should be about 1/4 inch (6 mm) thick
13. Peel off the top sheet of parchment and score the dough into squares using a pizza cutter or a knife with a straight, thin blade
14. Bake for 25 to 30 minutes or until golden
15. You’ll need to rescore the lines before removing the shortbread from the pan
16. Use a straight up-and down motion, and the shortbread will be less likely to break outside the score lines

Makes 4 dozen cookies

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

Full List of Shortbread Recipes
Full List of Baking Recipes

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