Keto Parmesan Shortbread With Herbs
By Josefina Pagani – December 2, 2020
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This Keto parmesan shortbread with herbs are super easy to make and full of flavor. They are buttery, cheesy and delicious! I just love them!
Ingredients you will need For this Keto parmesan shortbread with herbs
One of my favourite things is to come out with recipes that need few ingredients and are packed with flavour. This recipe is one of them. For these Keto parmesan Shortbread you will need:
Almond Flour: I like to use extra fine ground almond flour, I find it result in a much crispy and non-grainy texture shortbread.
Non-Fat Dry Milk: I find it gives structure and enhance texture in Gluten free and keto baking recipes. It is said that whey protein can be used instead, but I didn’t try it myself. If you try it let me know how it goes!
Tapioca Starch: It gives this shortbread a lighter less grainy texture.
Coconut sugar: Just 1/2 tsp gives this shortbreads some contrast in flavour and helps them to crisp up a bit.
Butter: I use Grass-Fed Butter baucause of its good nutrients and high amounts of healthy fats.
- Parmesan Cheese: you want to use a good quality parmesan in this recipe, the higher the quality the better the flavour. I recomend to buy a piece and grate it just before making the dough.
- Herbs: Optional. I love them with Thyme, but if you are not a fan of herbs you can just leave them out.
- Salt: optional. I personally don’t add any as the parmesan is already sharp and salty
How to make Keto parmesan shortbread with herbs:
- Preheat the oven to 320 °F (160 °C)
- Add the room temperature butter and coconut sugar to a bowl
- Beat Butter and sugar for a few minutes until pale yelow
- Add the almond flour, non-fat dry milk, and tapioca starch (and salt if you are adding any)
- Grate the parmesan cheese and add it to the bowl
- Mix until all is well combined
- Form the dough and chill for 20 minutes.
- Roll the dough and cut it with your favourite cutter.
- Bake for 7 to 9 minutes.
Frequently ask Questions
How to store them ?
Store your Parmesan Shortbread in an airtight container. They will stay crisp for a few days.
Can I Freeze Keto parmesan shortbread ?
I personally don’t like to freeze them once they are baked. You can make the dough ahead of time and freeze it. When I freeze it, I like to form a log whith the dough so I can cut thin slices and bake them whenever I want some.
What other cheese can I use instead of parmesan?
You can replace Parmesan with any hard cheese you like. Some good options are Provolone, Pecorino, Asiago, Romano and Manchego.
Are this keto parmesan shortbread gluten free ?
Yes! This Keto Parmesan shortbread cookies are gluteen free as they are made only with two dry ingredients: almond flour and Non-Fat Dry Milk.
Net Carbs in Keto parmesan shortbread with herbs
Serving size: 2 pieces / Servings Per Recipe: 5
Net Carbs per serving: 2,64 net carbs
Please note: values are calculated with food package labels and my fitness pal, so they may not be 100% accurate.
What to serve with this keto parmesan Shortbread
I like to serve this Keto Parmesan shortbread before dinner with a Charcuterie board with cured meats, olives, fruits and nuts. Great for no-fuss entertaining. But they are also good on their own with a glass of wine. They make any weeknight better.
Keto Parmesan Shortbread with herbs
Ingredients
- 25 gr Grass-fed Butter at room temperature
- ½ tsp Coconut Sugar
- 4 Tbsp Almond Flour
- 2 tsp Non-Fat Dry Milk
- 2 tsp Tapioca Starch
- 1 ¼ tsp Coconut Flour
- 2 Tbsp Grated Parmesan Cheese
- salt Optional
- Herbs Optional
Instructions
- Preheat your oven to 300 °F (150 °C)
- Prepare your baking sheet. You can use some parchment paper or a silpat.
- Mix Almond flour, dry milk, tapioca starch, coconut flour and grated cheese (and salt if you are adding some).
- Beat the Soft Butter with the coconut sugar until pale yellow.
- Add the dry ingredients and mix to form a dough.
- Chill in the fridge for 20 minutes.
- Roll the dough until you reach 1/4 inch thick.
- Cut the crackers with your favorite cutter.
- Bake for 8 minutes until borders are lightly golden.
- Let them cool in the baking sheet.
I can’t find tapioca starch. Haw can I replace it?
Hi Cristina! You can try using cornstarch instead. I haven’t tried it myself, but it should work. Let me know how it goes!