Preheat your oven to 350°F/180°C.
Add all the ingredients into a large bowl.
Knead the ingredients with your hands until you get a smooth dough.
Shape the dough with your hands into balls that are about 1.2"-1.5" (3-4cm) in size.
Place the cookies on a baking tray lined with parchment paper.
☝︎ This step can be a little bit tricky because the hazelnuts can make the dough break apart easily.
Be patient. Once the cookies are on the baking sheet, they won't fall apart.
Bake the cookies for about 10 minutes in your preheated oven.
Every oven is different. Therefore it's best to check on your cookies from time to time because almond flour tends to burn faster than regular wheat flour.
Let the low carb hazelnut shortbread cookies cool down completely before enjoying them with a hot cup of tea or coffee.
☝︎ By the way, don't worry if the cookies still seem very soft when they're fresh out of the oven.
This is absolutely normal because the cookies do not harden completely until they have cooled.
Store the sugar-free keto hazelnut shortbread cookies in a suitable container, for example, a cookie jar.
Stored well, the cookies will keep for at least 1-2 weeks.
Serving Size 1 cookie
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.