Step 1

Pre-heat oven to 325*F.

Step 2

In a large bowl, beat together your butter and sweetener until light and fluffy. Add your extracts and beat once more until combined.

Step 3

In another bowl, whisk together all of your dry ingredients including; almond flour, coconut flour, arrowroot starch, xanthan gum and salt.

Step 4

Pour the dry ingredients into the wet and stir well until the dough becomes thick and everything is incorporated together.

Step 5

Form your dough into a circle and then roll out between two sheets of parchment paper to the thickness you want your cookies (they won't change in much in the oven).

Step 6

Using a sharp knife or pizza cutter, cut the edges of the dough to form an even rectangle then cut smaller rectangles from the large one. (I cut my rectangles about 2 1/2 inches in length and 1 1/4 inches in width).

Step 7

Re-roll any dough scraps and repeat the process until all of the dough is used up. Place the formed rectangles on parchment-lined baking sheets and gently poke holes twice in each shortbread cookie using a fork.

Step 8

Bake the cookies for 10-12min or until they are just very lightly browned around the edges.

Step 9

Cool the cookies completely on their baking sheets before attempting to lift them. Enjoy The Best Keto Shortbread Cookies! *You can store these on the counter in an airtight container between layers of wax or parchment paper for up to 5 days OR place them in the freezer to keep them longer*.