Instructions
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In a medium bowl, mix 1 cup almond Flour , 1/8 teaspoon salt, and 3½ tablespoons Erythritol. Add chunks of butter and mix well.
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Use your hands to mix and pinch the 3 tablespoons butter until well blended. Add ½ teaspoon vanilla. Knead into a ball.
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Pinch off chunks and roll into balls about 1 inch diameter and place on a parchment or silicone mat lined pan.
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Press the balls slightly with the palm of your hand or a fork so they are ½ – ¼ inch thick.
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Bake 350 degrees for 8-10 minutes. Be sure to pull them out before they brown.
This is a delicious easy keto-friendly shortbread. For an extra treat, melt some keto-friendly dark chocolate and dip ½ of the cookie in it.
