Crispy Thin Coconut Cookies

Started keto way of eating 1 September 2019

subheading: Preheat oven to 350.:

subheading: Add to mixer:

12 Tbsp softened butter

1/2 cup powdered Erythritol (I make my own sweetener blend that I'll post the recipe for below...you get the crispness from the erythritol but a nearly 100% reduction in cooling effect). The sweetener is key for shortbread. If you use any amount of allulose or xylitol, the cookies will not have a crunchy texture. I use less sweetener because my blend is a bit sweeter than sugar...I always suggest you taste your batter before baking ½ cup powdered Erythritol (I make my own sweetener blend that I'll post the recipe for below...you get the crispness from the erythritol but a nearly 100% reduction in cooling effect). The sweetener is key for shortbread. If you use any amount of allulose or xylitol, the cookies will not have a crunchy texture. I use less sweetener because my blend is a bit sweeter than sugar...I always suggest you taste your batter before baking

2 tbsp brown sugar substitute (I use powdered...this ingredient is optional. If more sweetener is needed, add your sweetener of choice eɓ

Cream butter and sweetener for 8 minutes in the mixer.

subheading: Then add:

½ tsp Coconut extract/emulsion (vanilla is fine, or butter extract)

1 tsp salt

Approximately 1.5 cups New Standard Keto Flour 2.0 or Einkorn blend (110g)

Directions at facebook.com

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