Here is my Smoked Cheddar Shortbread cookie that I posted a few weeks ago but this is the Keto version. It took a few tries to get that it did not taste like cardboard - Enjoy
2 cups of grated Smoked Cheddar cheese
1 1/2 cups almond flour
1 cup unsalted butter - room temp
1/2 cup coconut flour
1/4 cup minced fresh Italian parsley
1 teaspoon Purecane - sugar substitute
Pinch of salt and pepper
In the food processor cream together the butter, salt, pepper, and cheese. Next, add the flours and the parsley, once the dough starts to form into a ball, turn out on a plastic-wrapped surface. Knead the dough so it is well combined and roll into a log, wrap and chill for at least 3 to 4 hours or overnight.
Preheat the oven to 350 degrees
Line baking sheets with parchment paper
Remove plastic wrap and cut into 1/4 inch slices, you should get 36 slices, cookies.
Place on parchment-lined baking sheets about 1/2 inch apart and bake for 15 minutes on until edges start to turn golden. Remove and transfer to cooling rack.
The Breakdown by a cookie (approx)
1 cookie - 1 Carb, 1g Fiber, 10g Fat, 3g protein and 104 Calories