Low Carb Shortbread Cookies
I’m a cookie lover. I’d rather have a batch of cookies over cake and frosting any day. Unlike my low carb chocolate chip cookies or low carb snickerdoodles, these low carb shortbread cookies aren’t overly sweet and are a bit more crunch to them. They’re a great change from the traditional cookie recipes and the texture is on point.
You only need 4 ingredients, all of which you probably have on hand. Butter, almond flour, sweetener (I used Swerve), and vanilla extract. Then you just mix, roll, cut and bake. These cookies may be simple but they sure are delicious!
Low Carb Shortbread Cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 1/2 cup butter softened
- 2 cups Bob's Red Mill Almond Meal/Flour
- 1/2 cup Swervesweetener
- 1/2 teaspoon vanilla extract
Preheat oven to 350. Spray baking sheet with nonstick cooking spray.
In a medium mixing bowl, cream together butter, extract and sweetener.
Add flour to mixture and continue to mix until dough forms.
Roll dough out onto lightly floured (almond or coconut) surface until about 1/3 inch thick.
Cut into rounds and place on prepared baking sheet.
Bake for 10-12 minutes or until light golden brown. Allow to cool on pan for at least 5 minutes.
Serving size: 1 serving (Total recipe makes 20 servings)
Protein 2.45g, Fat 10.20g, Cals 105, Carbs 2.40g, Fiber 1.20g -- NET CARBS: 1.20g
Serving size seems a little ambiguous. Is it one cookie, is there a weight to go with it? I made 18 cookies from 1 batch, and my calculation gave me 80 calories per cookie. That seems low to me, but it’s how it worked out.
They did not make me sick when I ate them.
Andres Regalado says
Kevin, since it says 20 servings that means I was able to make 20 cookies. So, one serving was one cookie or 1/20 of the batch. Hopefully that makes more sense to you and I hope you enjoyed the cookies!
Would adding an egg or 2 or backing powder do anything to the recipe? I definitely want to try this recipe but a little wary since it seems so simple! But sometimes simple makes sense. Let me know what you think,
Thanks very much,
Shortbread cookies by nature are very simple and just use flour, sugar, and butter. If you added egg, it wouldn’t be shortbread.
Made these tonight, they were DElish!
This recipe is great! So quick, simple, and tasty! Very easy to adjust the sweetness and also the servings if you want to make a bunch or just a few to get your sweet fix without over doing it. I bet it would be great with a little lemon zest too. I always have the ingredients on hand. Thanks for sharing, definitely a keeper!
I used this recipe as a base for cranberry shortbread cookies. Just added a half cup of dried cranberries. They turned out great.
Devided everything buy half, was a little sticky to roll but 5???? result, next time I will make as specified, thank you so much for this
Yummmmmmm! I love shortbread and this sounds amazing. Will be trying it very soon as I have all the ingredients on hand. Thanks
Love these cookies!!
I put the dough in the fridge for 15-30 minutes to make it easier to work with to press out with a 1 3/4″ cookie cutter. Gotta watch them as they will start to brown quickly when they are close. Use good butter.
Looks yummy! Would love to try these today but I don’t want to print out a recipe that is a little hard to read due to the fact that your ingredient links are showing all the hypertext instead of just the link. Maybe you can fix that?