Keto shortbread cookies are the ultimate low-carb treat that proves you don’t have to sacrifice your favorite childhood classics when following a ketogenic lifestyle. These buttery, melt-in-your-mouth cookies deliver all the rich, crumbly texture and nostalgic flavor of traditional shortbread—without the sugar, carbs, or guilt. After perfecting the delicate balance of butter to almond flour and finding just the right touch of sweetness, I’ve created keto shortbread cookies that taste exactly like the ones you remember, with none of the almond flour aftertaste that can plague low-carb baking. Whether you’re new to keto or a seasoned pro looking for a foolproof dessert recipe, these keto shortbread cookies will become your go-to indulgence that keeps your macros in check while satisfying every sweet craving.

Follow The Keto Baking Mechanic on Youtube 🎥 for more Keto Low-Carb recipes 🥑🍰 that nourish while they satisfy. ✨ https://www.youtube.com/@theketobakingmechanic

Why You’ll Love These Keto Shortbread Cookies:

✔️ Zero Net Carbs: Enjoy guilt-free with 0g net carbs per cookie
✔️ Only 4 Ingredients: Plus 2 functional properties (salt in butter & xanthan gum for structure)
✔️ Perfect Texture: Melts in your mouth without any almond flour taste
✔️ Mega Flavor: Rich, authentic shortbread taste just like childhood
✔️ Freezer-Friendly: Make ahead and freeze for up to 3 months
✔️ Versatile Base: Perfect as cookies or cheesecake crust

Perfect for keto dieters, low-carb snackers, diabetic-friendly dessert lovers, and anyone who misses traditional shortbread cookies.

What Makes These Keto Shortbread Cookies Different? 🧁

Traditional shortbread relies on refined flour and loads of sugar to achieve that crumbly, buttery texture. The problem? You’re looking at 15-20g net carbs per cookie and a blood sugar spike that’ll leave you crashing within an hour.

These keto shortbread cookies use almond flour as the base, but here’s the secret—it’s the precise ratio of butter to almond flour that makes them taste like real shortbread, not like almond flour cookies. The erythritol dissolves completely into the butter, giving you authentic sweetness without any crystallization or weird aftertaste.

Here’s what sets them apart:

• No almond flour taste: The butter ratio masks any grain-like flavor completely
• Butter-forward flavor: High-quality butter (85% butterfat) creates authentic shortbread richness
• Melt-in-your-mouth texture: These dissolve on your tongue just like traditional shortbread
• Crispy exterior with buttery interior: Egg white wash creates a delicate crisp shell while keeping the inside rich and tender
• Beautiful shine: The egg white brush gives that professional bakery appearance
• Easy pressing method: No rolling pin needed—just press into discs with your hands
• Childhood nostalgia: The sweetness level and butter content recreate those beloved memories
• Dual purpose: Perfect as standalone cookies OR as a cheesecake base

The addition of egg yolks (not whole eggs) in this recipe creates a richer, more tender structure that holds up beautifully whether you’re enjoying them with tea or building a keto cheesecake. Using just the yolks eliminates excess moisture while adding luxurious richness. The egg whites are then brushed on before baking, creating a slightly crispy exterior and gorgeous shine while keeping the inside rich and buttery. The optional butter extract amplifies that buttery flavor even more.

Why Does This Keto Shortbread Cookie Recipe Work? 💪

✔️ Mega Healthy Fats: 9.8g from butter and almond flour per cookie
✔️ Zero Net Carbs: 0g per serving keeps you in fat-burning mode
✔️ Only 4 Ingredients: Almond flour, sweetener, butter, and egg yolks—plus salt & xanthan gum as functional properties!
✔️ Meal Prep Friendly: Freezes beautifully for up to 3 months
✔️ Beginner-Approved: No tricky techniques or special equipment needed
✔️ Multi-Purpose: Works as cookies or cheesecake crust base

What Are the Health Benefits of the Main Ingredients? 🌟

Almond Flour

• Rich in Vitamin E: Provides powerful antioxidant support for skin health and cellular protection
• Blood Sugar Friendly: Low glycemic index helps maintain stable energy without spikes
• Heart-Healthy Fats: Monounsaturated fats support cardiovascular health and satiety

Butter

• Vitamin A Powerhouse: Supports immune function, vision health, and skin integrity
• Conjugated Linoleic Acid (CLA): May support healthy body composition and metabolism
• Fat-Soluble Nutrient Absorption: Helps your body absorb vitamins A, D, E, and K more effectively

Erythritol

• Zero Glycemic Impact: Doesn’t raise blood sugar or insulin levels
• Dental-Friendly: Unlike sugar, doesn’t feed cavity-causing bacteria
• Digestive Tolerance: Better tolerated than most sugar alcohols with minimal digestive impact

Salted Butter

• Rich Butterfat Content: 85% butterfat creates authentic shortbread richness and masks almond flour taste
• Built-in Seasoning: Eliminates need for separate salt, keeping recipe simple at just 4 ingredients
• Flavor Enhancement: Salt naturally amplifies sweetness and brings out buttery notes

Egg Yolks

• Rich Fat Content: Creates tender, melt-in-your-mouth texture without excess moisture from egg whites
• Lecithin Binding: Helps bind fat and dry ingredients for smooth, cohesive dough
• Golden Color: Adds beautiful golden hue to finished cookies for visual appeal

Xanthan Gum

• Structure Builder: Creates the perfect cookie structure that holds together beautifully
• Gluten Replacement: Mimics the binding properties of gluten in traditional baking
• Texture Enhancer: Helps achieve that authentic shortbread crumb without grittiness

Why This Combination Works: The healthy fats from butter and almond flour create lasting satiety while the erythritol provides sweetness without disrupting blood sugar control. The egg adds structure and protein, making these keto cookies both satisfying and stable. Together, they deliver steady energy, satisfying richness, and authentic shortbread flavour that keeps you full between meals.

What Ingredients Do You Need for Keto Shortbread Cookies?

Essential Ingredients (Makes 20 cookies):

The 4 Core Ingredients:

• 2 cups almond flour – Provides the sandy, melt-in-your-mouth texture shortbread demands
• 1 cup sweetener – Dissolves smoothly for authentic shortbread sweetness without carbs
• 3/4 cup salted butter (85% butterfat), softened – Creates the signature buttery richness and provides all the salt you need
• 2 large eggs – Yolks add rich structure

Optional flavour enhancer:

• 1 tsp vanilla extract – Enhances sweetness and adds depth (not counted in the 4 ingredients)
• 1 tsp butter extract – Amplifies that buttery shortbread flavor even more (not counted in the 4 ingredients)

Can You Substitute Ingredients?

Sweetener alternatives: Yes—you can use Swerve Confectioners, powdered monk fruit sweetener, or other powdered erythritol brands in equal amounts. Make sure it’s powdered, not granulated, for smooth texture.

Butter substitutions: For best results, use salted butter with 85% butterfat—this higher fat content creates superior flavor and texture while providing the perfect amount of salt. You can replace up to half with coconut oil plus a pinch of salt for dairy-free cookies, but they’ll lose authentic shortbread flavor. Salted ghee works 1:1 if you’re lactose-sensitive but want butter flavor.

Almond flour alternatives: Limited options—sunflower seed flour works but creates a slightly green tint (harmless chemical reaction). Coconut flour will NOT work 1:1 and will create dry, crumbly disasters.

Egg yolk substitutions: The egg yolks are essential for structure and richness. For egg-free, this recipe won’t achieve the same texture, but you could try 2 tablespoons aquafaba (chickpea liquid) though results will vary.

What Equipment Do You Need to Make This Recipe?

• Mixing bowl – For combining ingredients
• Hand mixer or stand mixer – Essential for creaming butter mixture and mixing in flour
• Measuring cups and spoons – For accurate ingredient ratios
• Sifter or fine-mesh strainer – For sifting almond flour
• Food-safe gloves – Highly recommended for pulling dough together without sticking
• Plastic wrap – For wrapping dough during chill time
• Cookie cutters (2-3 inch diameter) – For shaping cookies uniformly
• Baking sheet – Standard half-sheet pan
• Parchment paper or silicone baking mat – For lining baking sheet
• Small knife or chopper – For chopping almonds
• Wire cooling rack – For proper cooling and crisping

How Do You Make Perfect Keto Shortbread Cookies?

Phase 1: Cream the Wet Ingredients

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, add the 2 large egg yolks, ¾ cup (170g) softened salted butter, 1 teaspoon (5ml) vanilla extract (if using), and 1 teaspoon (5ml) butter extract (if using).
3. With a hand mixer, mix together until combined.
4. Add the 1 cup (200g) powdered sweetener to the butter mixture.
5. With the hand mixer, cream together until smooth and creamy (about 2 minutes).
6. The mixture should be light and fluffy with no visible butter chunks.

Pro tip: Make sure your butter is truly softened to room temperature for easy creaming. The extracts are completely optional but add extra depth of flavor.

Phase 2: Add the Almond Flour and Xanthan Gum

1. In a separate bowl, sift the 2 cups (192g) almond flour to remove any lumps.
2. Add the 2 teaspoons (6g) xanthan gum to the sifted almond flour and whisk together briefly.
3. Sift the flour-xanthan gum mixture directly into the bowl with the wet ingredients.
4. With the hand mixer on low speed, slowly mix the flour-xanthan gum mixture into the creamed butter mixture, a little at a time.
5. Mix until you’ve incorporated all the flour.
6. The mixture will be crumbly—this is completely normal and expected.

Common mistake: Don’t skip the sifting step—it removes lumps and creates that signature fine, tender texture. The xanthan gum helps bind everything together for perfect cookie structure.

Phase 3: Form the Dough and Chill (The Game-Changer)

1. Put on food-safe gloves to prevent sticking.
2. Using your gloved hands, pull and press the crumbly mixture together into a cohesive dough ball.
3. Wrap the dough ball in plastic wrap and refrigerate for 30 minutes.
4. This chilling step is essential—it firms up the butter and makes the dough easier to work with.

This is the game-changer: The 30-minute chill transforms this from a crumbly mixture into a perfectly workable dough. Don’t skip this step!

Phase 4: Shape and Bake

1. Remove the chilled dough from the refrigerator.
2. Divide the dough into 12 equal portions and roll each into a ball.
3. Take a 2-inch diameter cookie cutter and place it on the parchment-lined baking sheet.
4. Put a dough ball in the cookie cutter and press down so that the dough presses against the edges of the cookie cutter.
5. Take a large pinch of almond pieces and sprinkle over the dough inside the cookie cutter.
6. Press the nuts into the dough so they are half submerged.
7. Lift up the cookie cutter and gently push the cookie out of the cookie cutter.
8. Repeat for all dough balls, leaving space between cookies.
9. Bake for 15-20 minutes, until the edges are browned and cookies are golden.
10. The cookies will firm up as they cool—don’t worry if they seem soft when you first remove them.

Shaping Options:

• Option 1 (12 large cookies): Use a 2-inch cookie cutter as described above
• Option 2 (24 smaller cookies): Divide dough into 24 portions and use a smaller cookie cutter, following the same method
• Option 3 (24 fork-pressed cookies): Divide dough into 24 balls, place on baking sheet, press down with a fork, and top with almond pieces (no cookie cutter needed)

Pay close attention to this next part: Placing the cookie cutter on the parchment FIRST, then pressing the dough ball inside creates perfectly uniform rounds with clean edges. Pressing the almonds so they’re half submerged prevents them from falling off during baking. If you’re using these cookies as a base for cheesecake, bake them for the full 20 minutes so the edges are firm and they’re completely browned.

What Are Common Mistakes When Making Keto Shortbread Cookies? 🔧

Problem: Cookies spread too much during baking

• Solution: Press the dough balls into thicker discs (¼ inch minimum).
• Solution: Leave more space between cookies on the baking sheet.
• Why it happens: Thin cookies or crowded pans cause excessive spreading and merging.

Problem: Cookies are too crumbly and fall apart

• Solution: Make sure you’re rubbing the salted butter in completely until no dry flour remains.
• Solution: Mix the egg yolks thoroughly—they’re the binding agent that holds everything together.
• Why it happens: Insufficient mixing leaves dry pockets that don’t bind properly, or egg yolks weren’t fully incorporated.

Problem: Dough won’t come together and stays crumbly

• Solution: Make sure you chilled the dough for the full 30 minutes—this firms up the butter.
• Solution: Use gloved hands to really press and work the mixture into a ball after chilling.
• Why it happens: Butter that’s too warm or insufficient chilling prevents proper dough formation.

Problem: Cookies don’t have a crispy exterior or shine

• Solution: For extra shine, you can brush cookies with a beaten egg white before baking (optional).
• Solution: Make sure oven temperature is accurate—use an oven thermometer to verify.
• Why it happens: Underbaking or incorrect oven temperature prevents proper browning.

Problem: Sweetness level isn’t right

• Solution: Add an extra tablespoon of erythritol if you prefer sweeter cookies.
• Solution: Increase vanilla extract to 1½ teaspoons for more perceived sweetness.
• Why it happens: Erythritol sweeteners are less sweet than sugar by volume, and personal taste varies.

Problem: Cookies don’t brown evenly

• Solution: Rotate the baking sheet halfway through baking time.
• Solution: Check your oven temperature with an oven thermometer—it may run cool.
• Why it happens: Most ovens have hot spots that cause uneven browning.

Can You Make Variations of Keto Shortbread Cookies? 🎨

Chocolate Chip Shortbread

• Fold in ¼ cup sugar-free chocolate chips after adding the egg
• Chocolate chunks create pockets of melted chocolate heaven
• Perfect for chocolate lovers who want more texture variety

Lemon Shortbread

• Add 1 tablespoon fresh lemon zest with the dry ingredients
• Replace vanilla with ½ teaspoon lemon extract
• Bright, citrusy flavour cuts through the richness beautifully
• Excellent with afternoon tea or as a palate cleanser

Cinnamon Spice Shortbread

• Add 1½ teaspoons ground cinnamon and ¼ teaspoon nutmeg to dry ingredients
• Creates warm, cozy flavor perfect for fall and winter
• Pair with sugar-free chai tea for an elevated experience

Almond Extract Shortbread

• Replace vanilla with almond extract for intense almond flavor
• Press a sliced almond on top of each cookie before baking
• Double almond flavor that almond lovers will obsess over

Orange Cardamom Shortbread

• Add 1 tablespoon orange zest and ¼ teaspoon ground cardamom
• Sophisticated flavour profile with exotic aromatic notes
• Works wonderfully for special occasions or gift-giving

Cheesecake Base Version

• Bake for the full 25 minutes until completely browned and firm
• Crush cooled cookies in a food processor for cheesecake crust
• Mix crushed cookies with 2 tablespoons melted butter and press into pan

How Should You Serve Keto Shortbread Cookies? 🍳

Classic Tea Time Pairings:

• Serve with hot tea or coffee for an elegant afternoon break
• Pair with sugar-free whipped cream and fresh berries for a simple dessert
• Arrange on a pretty plate with fresh mint leaves for visual appeal

Indulgent Dessert Options:

• Sandwich two cookies with sugar-free chocolate ganache for cookie sandwiches
• Dip half of each cookie in melted sugar-free dark chocolate
• Serve alongside keto vanilla ice cream for a classic combination

Elegant Brunch or Special Occasion:

• Create a cookie platter with various flavour variations for holiday gatherings
• Package in clear bags with ribbon for homemade gifts
• Serve with champagne or prosecco for sophisticated entertaining

As a Cheesecake Base:

• Use fully-browned cookies crushed as a keto cheesecake crust
• Perfect for our Jello Chunk Cheesecake recipe
• Creates sturdy, flavourful base that won’t get soggy

Snack and Grab-and-Go Ideas:

• Keep in an airtight jar for quick low-carb snacks throughout the week
• Pack 2 cookies in lunch boxes for a sweet treat
• Pair with a handful of nuts and cheese for a balanced keto snack plate
• Crumble over Greek yogurt for added texture and sweetness

How Do You Store Keto Shortbread Cookies? ❄️

Room Temperature Storage:

• Store in an airtight jar or container for up to 7 days at room temperature.
• These keto cookies actually improve slightly after a day as flavours meld together.

Refrigerator Storage:

• Keep in an airtight container for up to 2 weeks refrigerated.
• Bring to room temperature before serving for best flavor and texture.

Freezer Storage:

• Freeze in a freezer-safe container or bag for up to 3 months.
• Thaw at room temperature for 30 minutes before enjoying.
• For best results, freeze unbaked dough balls on a tray, then transfer to bags once solid.

Pro Tip: Make a double batch and freeze half the unbaked dough balls—you’ll have fresh shortbread ready to bake whenever cravings hit, with no extra work. Just press into discs and add 2-3 minutes to baking time if baking from frozen.

Why Is Your First Bake a Practice Bake?

Think of your first batch as a learning opportunity, not a failure. Oven temperatures vary wildly by brand and age—your 300°F might actually be 315°F, which means overbaked cookies. Older ovens often have hot spots that brown cookies unevenly.

Ingredient brands matter too. Some almond flours are finer than others, affecting texture. Different erythritol products (granulated vs. powdered) behave differently. Even butter brands have varying water content and salt levels, which impacts how the dough comes together. Fresh egg yolks versus older ones can affect richness and binding.

Your personal palate also plays a role. Are you a non-taster (need more sweetness), medium taster (standard recipe works), or super taster (prefer less sweetness)? Non-tasters have fewer taste buds and need bolder flavors. Super tasters have many taste buds and find standard sweetness overwhelming. Medium tasters fall in between and generally enjoy recipes as written.

Don’t be discouraged if your first batch isn’t perfect. Note what needs adjusting—bake time, sweetness level, thickness—and tweak from there. By batch three, you’ll have these dialed in for YOUR kitchen and YOUR taste preferences. That’s the magic of practice baking!

Master the Art and Science of Authentic Keto Sourdough

Why Keto Low-Carb Sourdough Belongs in Your Diet?

Keto Low Carb sourdough is not just any bread. It’s preservative-free and made with authentic sourdough fermentation.  Perfect for your keto low-carb lifestyle! 🥖✨

In This Master Class You’ll Learn How To:

🌟 MASTER 3 POWERFUL SOURDOUGH STYLES

✅ Fiber Flora – High fiber, dense texture for weight loss & lasting satiation
✅ Lifestyle Lina – Lighter, fluffy texture for everyday low-carb enjoyment
✅ Discard Diva – Maximum fermentation power for gut health & flavor

3 FERMENTATION TECHNIQUES TO GET:

💪 THE POTENTIAL HEALTH BENEFITS SCIENCE TALKS ABOUT AND YOU’LL LOVE:

🔹 May improve nutrient bioavailability
🔹 May reduce phytic acid
🔹 May enhance mineral absorption
🔹 May support lower glycemic response
🔹 Contains prebiotic compounds that may support gut health
🔹 May offer easier digestibility
🔹 Rich, authentic sourdough flavor & texture

🎁 YOUR COMPLETE SOURDOUGH MASTER CLASS INCLUDES:

🥖 1849 San Francisco Gold Rush Starter – Scientifically validated, dehydrated & shipped FREE (USA, Canada)
🎥 25+ Video Trainings – From beginner to master baker
📚 6 Complete E-Cookbooks – 3 Sourdough + 3 Keto Low-Carb collections
🗓️ 28-Day Keto Kickstarter Journal – Meal planning & tracking made simple
📋 Cheat Sheets & Quick Guides – Perfect baking every time
💬 Private Community Access – Expert support + fellow keto low-carb bakers

💰 Total Value: $145.98 USD | TODAY ONLY: $72.99 USD 💰

🚀 START YOUR KETO LOW-CARB BAKING JOURNEY IN 3 SIMPLE STEPS:

1️⃣ Visit SINLESSSOURDOUGH.COM
2️⃣ Click “Starter + Master Class”
3️⃣ Complete checkout & receive your starter with FREE SHIPPING (USA/CANADA)

⚡ THIS IS THE REAL DEAL. THIS IS BREAKTHROUGH. ⚡

You deserve authentic sourdough that fits your keto low-carb lifestyle—and now you can have it. 🍞❤️

⏰ LIMITED TIME OFFER – DON’T WAIT! ⏰

👉 Transform your keto low-carb baking forever at SINLESSSOURDOUGH.COM 👈

🎬 BONUS: Join our YouTube community for exclusive tips & inspiration!

🔥 CLICK “STARTER + MASTER CLASS” NOW – YOUR TASTE BUDS WILL THANK YOU! 🔥

SINLESSSOURDOUGH.COM | Only $72.99 USD | FREE Shipping (USA, CANADA)🚚

DISCLAIMER

All information provided on this website regarding the health benefits of sourdough low carb bread is intended for educational purposes only. The content presented is not meant to be taken as specific medical advice.

Keto 4 Ingredient Shortbread Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Discover the perfect keto cookies recipe with just 4 ingredients plus 2 functional properties—buttery shortbread that actually melts in your mouth with no almond flour taste, just pure childhood nostalgia in every bite!

• Author: Shari MAC
• Prep Time: 15
• Cook Time: 20
• Total Time: 30-35 Minutes
• Yield: 12
• Category: Keto Low Carb
• Method: Baking
• Cuisine: Keto Low Carb
• Diet: Diabetic

Ingredients

• 2 cups almond flour
• 1 cup powdered sweetener
• 1 pinch salt
• 1 tsp vanilla extract
• 1 tsp butter extract (optional)
• 3/4 cup unsalted butter (85% butterfat), softened
• 2 large egg yolks

Instructions

Phase 1 — Cream the Wet Ingredients

• Preheat oven to 350°F (175°C).
• In a mixing bowl, add:
• 2 large egg yolks
• ¾ cup (170g) softened salted butter
• 1 tsp (5ml) vanilla extract (optional)
• 1 tsp (5ml) butter extract (optional)
• Mix with a hand mixer until fully combined.
• Add 1 cup (200g) powdered sweetener.
• Mix again for about 2 minutes, until smooth, creamy, and fluffy with no butter chunks.
• Pro Tip: Soft, room-temperature butter creams smoothly. Extracts are optional but add flavor depth.

---

Phase 2 — Add Almond Flour + Xanthan Gum

• Sift the almond flour + xanthan gum mixture directly into the bowl.
• On low speed, slowly mix it into the wet ingredients.
• Continue until all flour is incorporated.
• Note: The dough will look crumbly—this is normal.
• Common Mistake: Don’t skip sifting. It prevents lumps and creates that fine, tender texture. Xanthan gum adds structure.

---

Phase 3 — Form + Chill the Dough (Essential Step)

• Put on food-safe gloves (helps prevent sticking).
• Use your hands to press and pull the crumbly dough together into a dough ball.
• Wrap in plastic wrap.
• Refrigerate for 30 minutes to firm the butter and stabilize the dough.
• Why This Matters:
  The chill time transforms a crumbly dough into a smooth, workable one. Don’t skip this step.

---

Phase 4 — Shape + Bake

• Remove dough from the fridge and divide into 12 equal portions.
• Roll each portion into a ball.
• Place a 2-inch cookie cutter on a parchment-lined baking sheet.
• Put a dough ball inside the cutter and press it to the edges.
• Add a pinch of almond pieces on top, pressing them halfway into the dough.
• Lift the cutter and gently push cookie out.
• Repeat for all cookies, leaving space between each one.
• Bake 15–20 minutes until edges are browned and centers are golden.
• Allow to cool—cookies firm up as they cool.

---

Shaping Options

Option 1 — 12 Large Cookies

• Use a 2-inch cookie cutter (as written above)

Option 2 — 24 Small Cookies

• Divide dough into 24 pieces
• Use a smaller cookie cutter

Option 3 — Fork-Pressed (No Cutter)

• Roll into 24 balls, press with a fork, top with almonds

---

• Important Technique Notes
• Place the cookie cutter on the parchment FIRST, then press dough inside — this creates perfect edges.
• Pressing almonds halfway in keeps them from falling off.
• For cheesecake bases: bake the full 20 minutes for a firm edge and full browning.

Notes

🍪 FULL BATCH (entire recipe)

Calories: ~2,460 kcal
Total Fat: ~236 g
Saturated Fat: ~120 g
Total Carbs: ~24 g
Fiber: ~12 g
Net Carbs: ~12 g
Protein: ~53 g

---

🍪 PER COOKIE (12 cookies)

Calories: ~205 kcal
Total Fat: ~19.7 g
Saturated Fat: ~10 g
Total Carbs: ~2 g
Fiber: ~1 g
Net Carbs: ~1 g
Protein: ~4.4 g

---

🍪 PER COOKIE (24 cookies)

(Exactly half the size of the 12-cookie version.)

Calories: ~103 kcal
Total Fat: ~9.8 g
Saturated Fat: ~5 g
Total Carbs: ~1 g
Fiber: ~0.5 g
Net Carbs: ~0.5 g
Protein: ~2.2 g