Keto vegan shortbread | Keto vegan & gluten free

So wonderful to be back! These delightful Christmas shortbread are so festive and absolutely delicious. They’re super simple to make and they are a MUST for this Christmas!

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Keto vegan Christmas recipes
https://www.youtube.com/playlist?list=PL_dF0V7QjH8XdBI1rlQsNoMdCFMYES4uS

More keto vegan recipes:
https://youtube.com/playlist?list=PL_dF0V7QjH8VJXBrHNVfokiFPdTIFzXGS

INGREDIENTS
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WET:
60g coconut oil (melted)
2 tbsp erythritol (Or any sweetener of your choice. Adjust the quantity accordingly)
vanilla extract

DRY:
120g almond flour
1 tsp xanthan gum
1/2 tsp baking powder
a small pinch of salt

2 tbsp cold water

Decoration/coating:
50-90g Sugar free dark chocolate ( I use 100% cacao chocolate)
Sweetener of your choice to sweeten the chocolate

DIRECTIONS
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Mix all the WET ingredients together, beat some air into the mixture with a whisk.
Mix all the DRY ingredients together.
Pour the wet mixture into the dry ingredients, add 2 tbsp of cold water and mix/knead till it forms into a dough ball. The texture of the dough should be reasonably smooth and not grainy.
Rest the dough in the fridge for 30 minutes.
Roll out the dough to the desired thickness and cut out with cookie cutters of your choice.
Place the cut out dough on a tray lined with a baking sheet. Prick the shortbread dough with a fork.
Bake in a 170-180C (325-350F) preheated oven for 15 minutes (or till light golden brown)
Once cooled completely, decorate with melted chocolate. Your imagination is the limit!

Enjoy x

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#GlutenFreeRecipes