Shortbread Crust

A basic shortbread recipe to make a crust for cheesecake, bars or tarts.

½ cup butter, softened (125 mL)
¼ cup Monk Fruit Sweetener with Erythritol (Granular) (60 mL)
1 cup all-purpose flour, unbleached (250 mL)

In a bowl, using an electric mixer, beat butter with sugar until fluffy. Stir in the flour until crumbly. Press firmly into a 9" (23 cm) springform pan. Refrigerate for 10 minutes.

Preheat oven to 400°F (200°C).

Bake crust for about 15 minutes or until golden and firm.