Sugar Free Short Bread Cookies
Delight your taste buds with these Sugar-Free Shortbread Cookies, a guilt-free twist on a classic favorite! Made with a buttery blend of almond flour and coconut flour, these cookies are naturally gluten-free and keto-friendly, perfect for satisfying your sweet cravings without added sugar. Sweetened with powdered erythritol and infused with a hint of vanilla, they deliver a rich, melt-in-your-mouth texture while staying light and crisp. With just 15 minutes of prep time and a short bake, these low-carb cookies are an easy and wholesome treat for any occasion. Ideal for those following a sugar-free lifestyle or looking for healthier dessert options, these cookies pair wonderfully with a cup of tea or coffee. Enjoy them fresh or store them for a week of snacking bliss!
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Ingredients
- 170 grams Unsalted butter, softened
- 60 grams Powdered erythritol
- 1 teaspoon Vanilla extract
- 120 grams Almond flour
- 30 grams Coconut flour
- 0.25 teaspoons Salt
Directions
Step 1
Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, cream the softened butter and powdered erythritol together using a hand or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Step 3
Add the vanilla extract to the butter mixture and beat until well incorporated.
Step 4
In a separate bowl, whisk together the almond flour, coconut flour, and salt to combine and remove any lumps.
Step 5
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a dough forms. The dough should be soft but not sticky.
Step 6
Form the dough into a ball and wrap it in plastic wrap. Chill in the refrigerator for 20-30 minutes to make it easier to handle.
Step 7
After chilling, roll the dough out between two sheets of parchment paper to about 1/4-inch thickness.
Step 8
Using a cookie cutter of your choice, cut out shapes from the dough and place them on the prepared baking sheet. Re-roll any scraps of dough and cut out additional cookies.
Step 9
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden. Keep a close eye on them to avoid overbaking.
Step 10
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies will crisp up as they cool.
Step 11
Store the cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
Nutrition Facts
| Serving size | (154.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 817.7 |
| Total Fat 64.2g | 0% |
| Saturated Fat 8.2g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 30.4mg | 0% |
| Total Carbohydrate 44.2g | 0% |
| Dietary Fiber 24.3g | 0% |
| Total Sugars 7.2g | |
| Protein 31.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 263.7mg | 0% |
| Iron 5.8mg | 0% |
| Potassium 189mg | 0% |
Source of Calories