These Keto Wedding Cookies are my spin on a typical shortbread cookie. They are SO easy to make and pretty much everyone loves them, so you really can’t go wrong here – Just sayin’.
[ReviewDisclaimer]
Today just happens to be my anniversary.
As of today my husband and I have been married for 9 years. Hard to believe due to our youthful appearance, I know 🙂
We had the most beautiful wedding (if I do say so myself). It was an outdoor, garden style wedding at a local bed and breakfast. We opted to have afternoon wedding with a brunch menu, because we all know that breakfast food is the best food!
Our budget was small, so we kept things simple, and did as much of the work ourselves as possible. (When I say we, I am actually referring to my mother and me 🙂 )
One of the things that we DIY’d was the favors. I am always a fan of wedding favors that people will actually use and you can’t really go wrong with cookies!
My Mom has worked as a pastry chef in some amazing restaurants and bakeries, so the weekend before my wedding she came over to help me make the cookies. (She also made our wedding cake, which was beautiful!)
According to her, a simple iced short bread cookie would not only taste great, but it would be something that we could make a week ahead of time without any issues … She was right.
In honor of my anniversary today, I decided to make a keto version of these cookies. I told my husband what I was going to be doing and his response … “what cookies.”
Not even kidding here folks.
Even if he doesn’t remember all the work that went into the cookies (or the wedding for that matter) I am sure that he will enjoy these cookies. In fact, I have distinct memories of having to shoo him away from the cookies we made for the actual wedding for an entire week!
This recipe yields about 20 cookies depending upon how thin you roll out the dough and what size cookie cutters you are using. I used the ring of a small mouth mason jar to give you an idea of the size of my cookies. I like to roll the dough to about 1/4 of on inch.
Also, when it comes to rolling, you will want to roll this dough between 2 layers of parchment to prevent sticking. Using a thin, flexible spatula makes it super easy to pick up the cut out cookie dough and transfer to baking sheet.
If you opt to make these cookies without the glaze, then you may want to increase the sweetener a bit. I intentionally did not make the cookies very sweet since the glaze is really sweet.
Check out these other great posts from This Mom’s Menu:
- 15 Gadgets and Tools every Keto Kitchen Needs
- Keto Snoball Cakes
- Lavender Cupcakes | Keto, Gluten Free
If you try this recipe, be sure to rate it in the comments below!
Keto Wedding Cookies
Ingredients
For the cookies:
- 6 tbsp unsalted butter softened
- 1/3 cup Confectioners Erythritol
- 1 egg white
- 1 tsp vanilla
- pinch of salt
- 2 cups Almond Flour
For the glaze:
- 1/2 cup Confectioners Erythritol
- 1/2 tsp almond extract
- 1 1/2 - 2 tbsp Unsweetened Almond Milk
Instructions
- Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper.
- In a large bowl, combine the butter and erythritol using an electric mixer, until it is light and fluffy. Add the vanilla and egg white and salt, continue mixing until everything is well combined.
- Add the almond flour 1 cup at a time, stirring after each addition, until well mixed. The dough may be a little crumbly, but should stay together if you squeeze it.
- Using a rolling pin, Roll the dough between 2 pieced of parchment paper, until it reaches 1/4 inch thickness. (you can make a thinner cookie, but be aware that they will be more fragile and you will need to cut down the baking time)
- Transfer to the prepared baking sheet, and place in preheated oven for 15-18 minutes, or until they turn a light shade of brown. Remove from the oven and allow them to cool for a few minutes on the cookie sheet before transferring to a cooling rack.
- To prepare the glaze, simply combine all the ingredients in a small bowl and mix well. You want a pretty thin consistency, but it should coat the back of a spoon. You can add more almond milk if it seems too thick, or more confectioners erythritol if you feel it is too thick.
- Once the cookies have cooled completely, quickly dunk the tops into the glaze and then place them back on parchment paper or the cooling rack until the glaze has dried. You could also just drizzle the glaze over the tops of the cookies.
Notes
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