Making Shortbread low crab
Shortbread was a staple in our house for holidays growing up. My gran was from Scotland and she made the best (in my totally biased opinion) Shortbread in the world. I’ve made her recipe for years and now that I find myself on a low carbohydrate diet I am really missing them this time of year. Based on the simple ingredients in shortbread I figured that it should be fairly easy to make her recipe Keto friendly and I was very happy with the results.
The most important thing to remember is that almond flour doesn’t absorb the same as traditional wheat flour so the butter to flour ratio is going to have to change. Beyond that the other ingredients are easy to swap out 1:1 to make the mouth watering shortbread that I’ve been craving.
Directions for Shortbread Cookies
2 cups almond flour (preferably fine ground and blanched)
1/4 cup Lakanto powdered erythritol (more if you like it sweeter)
¾ cup grass fed salted butter (softened)
2 tbsp of Lakanto brown sugar
All ingredients found at Homegrown Foods!
- Preheat the oven to 350 F
- Use a non-stick baking mat or parchment paper on the cookie sheet
- Use a medium size mixing bowl and an electric mixer
- Cream together butter and sugars
- Mix in almond flour until it all sticks together
- Roll 12 1-inch balls and place them 2 inches apart (pro-tip: use a medium melon baller)
- Flatten each ball slightly using a fork
- Bake 8-10 minutes or until slightly golden brown on the edges
- Allow to cool on the baking sheet as the centres will be soft and fall apart until cooled
Optional: melt Krisda sugar free chocolate chips with butter and dip the cooled cookies in it or drizzle on top.
1 net carb per cookie