4-Ingredient Gluten-Free Shortbread Cookies. These buttery, low carb & gluten-free shortbread cookies are made with almond flour. Only 1g net carbs each, they’re sugar-free, paleo, and THM S, too.
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Clearly, there are many diet plans in the world. You may be overwhelmed with your options. I know that I get overwhelmed with mine!
For this reason, as soon as a particular diet has been chosen, and prepping healthy meals is the next step, sticking to your chosen diet is of paramount importance. Straying from your original chosen plan may very well lead to failure. It’ll likely take you back to square one.
This is why you definitely want to compile a small library of recipes that fit within your particular diet plan. So you’d want to compile videos ONLY related to raw-food veganism, if that happens to be your chosen diet plan.
Pretty basic stuff, right? But it’s super important.
Food and beverages that one plan doesn’t allow you to consume, another, seemingly equally legit eating plan completely allows. I mean, it’s still officially “diet food,” even if it’s not your diet… right? Besides, those “video doctors” sure do make compelling arguments. And let’s tell the truth here. Meal prep videos are, in many cases, 100% difficult to resist. 😉
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I can certainly see the merit in that, even though I’m no diet or fitness guru. Put the right amounts of the right fuel into your body, and reap the rewards of a healthy body and physique. Add some exercise into the mix and look out!
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2 1/2 cups Blanched almond flour
6 tbsp Butter (softened; can use coconut oil for dairy-free, but flavor and texture will be different) *
1/2 cup Erythritol (or other granular sweetener of choice)**
1 tsp Vanilla extract
More TIPS about this recipe in the post above!
Check below for the recipe video (if any) and nutrition info.
Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
Use a hand mixer or stand mixer to beat together the butter and erythritol, until it’s fluffy and light in color.
Beat in the vanilla extract. Beat in the almond flour, 1/2 cup (64 g) at a time. (The dough will be dense and a little crumbly, but should stick when pressed together.)
Scoop rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten each cookie to about 1/3 in (.8 cm) thick. (You can make them thicker or thinner to your liking. Keep in mind they will not spread or thin out during baking, so make them as thin as you want them when done.)
Bake for about 12 minutes, until the edges are golden. Allow to cool completely in the pan before handling (cookies will harden as they cool).