These almond shortbread cookies are looking right at you this Halloween! Layers of jam, cream cheese, pistachio butter and black sesame seeds makes for a very spooky set of eyeballs this holiday!
Prep Time: 20 minutes
Cooking Time: 20 minutes
½ cup Keto-friendly sweetener such as monk fruit
¼ cup butter, softened
1 teaspoon almond extract
2 large eggs
2 cups almond flour
4 tablespoons sugar free raspberry jam
4 tablespoons plain cream cheese
2 tablespoons pistachio butter
1 tablespoon black sesame seeds
Preheat your oven to 325 degrees Fahrenheit.
Cream monk fruit and butter with a hand mixer and when well-combined, add in almond extract and eggs and continue to mix very well.
Add in almond flour, one cup at a time, and mix until a thick dough forms.
Scoops into 10 balls and form firm patties with your hands and place on a baking tray lined with parchment paper.
Bake in the oven for 15-18 minutes, or until golden brown.
Remove from the oven and allow to completely cool before layering with sugar-free raspberry jam, cream cheese, pistachio butter and black sesame seeds, to form “eyeballs” on each cookie.
Store any leftovers in an airtight container in the fridge for up to 5 days.
Net Carbs: 14