Low Carb Classic Shortbread Biscuits
Indulge in the buttery, crumbly goodness of these Low Carb Classic Shortbread Biscuits, a guilt-free twist on a timeless treat. Made with nutrient-rich almond flour, a keto-friendly sweetener like granulated erythritol, and the delicate aroma of vanilla, these biscuits deliver all the rich flavor and tender texture you love without the carb overload. With only 15 minutes of prep and bake time each, these low-carb shortbread cookies are as easy to make as they are to enjoy. Perfect for anyone following a keto or low-carb lifestyle, these biscuits pair wonderfully with a hot cup of tea or coffee and can be stored for up to a week in an airtight container, making them ideal for meal prepping. Whether for an afternoon treat or a holiday cookie platter, this recipe ensures your sweet cravings are met with wholesome satisfaction!
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Ingredients
- 150 grams Almond flour
- 100 grams Unsalted butter, softened
- 50 grams Granulated erythritol or other low-carb sweetener
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
Step 2
In a mixing bowl, combine the softened butter and granulated erythritol. Beat together using an electric mixer on medium speed until the mixture is light and creamy.
Step 3
Add in the vanilla extract and salt, and mix until fully incorporated.
Step 4
Gradually add the almond flour to the butter mixture, beating on low speed until a dough forms. The dough will be slightly crumbly but should hold together when pressed.
Step 5
Transfer the dough to a lightly floured surface (using a bit of almond flour) and gently form it into a disc.
Step 6
Roll out the dough to about 1/2-inch thickness using a rolling pin. To prevent sticking, you can lay a piece of parchment paper on top of the dough while rolling.
Step 7
Using a round or fluted cookie cutter, cut out biscuits and place them onto the prepared baking sheet. Gather and re-roll the scraps to cut out more biscuits until all the dough is used.
Step 8
Bake in the preheated oven for about 12-15 minutes, or until the edges of the biscuits begin to turn golden brown.
Step 9
Remove from oven and allow the biscuits to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Store in an airtight container at room temperature for up to one week.
Nutrition Facts
| Serving size | (305.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1590.5 |
| Total Fat 156.1g | 0% |
| Saturated Fat 56.7g | 0% |
| Cholesterol 218.3mg | 0% |
| Sodium 604.5mg | 0% |
| Total Carbohydrate 82.7g | 0% |
| Dietary Fiber 16.1g | 0% |
| Total Sugars 6.0g | |
| Protein 33.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 343.2mg | 0% |
| Iron 5.4mg | 0% |
| Potassium 30.1mg | 0% |
Source of Calories