October 2019 | The Honest Spoon

keto shortbread .jpeg

I haven’t really talked about it much, but back in September I started the keto diet. To be honest, I also started in June but wasn’t really prepared for the long haul. I started right before a work trip followed by a two week family vacation to California. The timing couldn’t have been worse.

Why am I telling you this? Because I learned a lot about being prepared when I did it back in June. I’m better prepared now. I especially learned to have treats available for when I actually want them. I don’t have much of a sweet tooth- but when I do- watch out!

Want to hear the good news? Using the Carb Manager App each cookie has only ONE NET CARB!!! I know, I know… this is exciting!!!

Long story short. These are easy, fast and freeze well. Consider it a part of your meal prep!! I store these in the freezer and take one or two out and pack it with my lunch.


Shortbread .jpeg



(makes 12 cookie)


  • 1 Cup fine almond flour

  • 3 tablespoons lankanto sweetener

  • 4 tablespoons room temperature butter

  • 1/2 teaspoon vanilla extract


1. Preheat oven to 350F. Place all your ingredients in a bowl and mix together to form a ball.

2. Place a sheet of cling wrap on the counter. Place the dough in the center and form a log. Wrap the cling wrap around yo help shape the dough (see photo).

3. Remove dough from cling wrap. First, score log into fourths. Then, divide each section into three equal parts. (You want exactly 12 cookies.) Cut Into disks. Place on parchment lined baking sheet and space evenly. Bake for 10-12 minutes or until JUST starting to turn golden.

Optional: sprinkle with Lankatno sweetener before baking.

Cool completed and place in freezer safe container for up to 30 days. Or store at room temp for up to three days.

As always, please let me know what you think! I love to hear your comments and feedback!