Lavender Shortbread 2

Lavender Shortbread Cookies
Ingredients
- 1/2 cup butter, softened
- ½ cup Swerve Confectioners
- 1 3/4 cup almond flour
- 2 tbsp coconut flour
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 tsp dried lavender flowers
Instructions
- In a large bowl, beat the butter and sweetener together until lightened and fluffy, about 2 minutes. Beat in the almond flour, coconut flour, vanilla extract, and salt until well combined. Stir in the lavender flowers.
- Divide the dough between two sheets of waxed paper and roll the two sections into logs about 2 inches in diameter. Wrap tightly in the waxed paper and freeze at least one hour.
- Preheat the oven to 325°F and line two rimmed baking sheets with parchment paper or silicone liners. Using a sharp knife, slice the dough into 1/4 inch slices. Place on the prepared baking sheets.
- Bake 12 to 15 minutes, until light golden brown.

Nutrition Facts Serving Size 1 Servings 20 |
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Calories 90 |
Total Fat 9g |
Total Saturated Fat 3.5g |
Cholesterol 10mg |
Sodium 30mg |
Total Carbs 6g |
Dietary Fiber 2g |
Sugars <1g |
Added Sugar 0g |
Swerve 4g |
Protein 2g |
Net Carbs: 1g |