Buttery Low Carb Almond Flour Shortbread Cookies are a simple, delightful treat that’s perfect for satisfying your sweet cravings without the sugar crash. This recipe provides a delicious, guilt-free indulgence for anyone following a low-carbohydrate lifestyle.
Key Ingredients for Buttery Low Carb Almond Flour Shortbread Cookies
- 2 cups super-fine almond flour (blanched)
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup erythritol or your preferred low-carb granular sweetener
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
How to Make Buttery Low Carb Almond Flour Shortbread Cookies
This recipe for Buttery Low Carb Almond Flour Shortbread Cookies is incredibly easy to whip up, making them perfect for novice bakers and busy individuals alike. In under 30 minutes of active preparation, you’ll have a batch of melt-in-your-mouth cookies ready to impress. Their irresistibly rich, buttery flavor and delicate crumb are sure to become a fast favorite.
Step-by-Step Instructions
- Preheat Your Oven & Prepare Baking Sheet: Begin by preheating your oven to 300°F (150°C). Line a baking sheet with parchment paper. This step ensures your cookies won’t stick and will bake evenly.
- Cream the Butter and Sweetener: In a medium mixing bowl, cream together the softened unsalted butter and the granular sweetener (erythritol or your chosen alternative) until the mixture is light and fluffy. This can be done with an electric mixer or vigorously by hand with a whisk or sturdy spoon.
- Incorporate Vanilla and Salt: Add the vanilla extract and sea salt to the butter and sweetener mixture. Beat until well combined and incorporated. The vanilla extract enhances the sweet flavor, while the salt balances it out.
- Add Almond Flour: Gradually add the super-fine almond flour to the wet ingredients. Mix on low speed (if using a mixer) or stir with a spatula until a cohesive dough forms. Be careful not to overmix; you want to avoid developing the gluten in the almond flour, which can make the cookies tough. The dough will be slightly crumbly but should hold together when pressed.
- Shape the Dough: Transfer the dough to a piece of plastic wrap. Gently press the dough into a disc shape, about 1/2 to 3/4 inch thick. Wrap the disc tightly in the plastic wrap and refrigerate for at least 30 minutes. This chilling period is crucial for making the dough easier to handle and preventing the cookies from spreading too much during baking.
- Slice the Cookies: Once chilled, unwrap the dough. Use a sharp knife to cut the disc into 1/4-inch thick slices. Alternatively, you can roll out the dough between two sheets of parchment paper to your desired thickness and then use cookie cutters if you prefer shapes. Place the sliced cookies onto the prepared baking sheet, leaving a little space between them as they will spread slightly.
- Bake the Shortbread: Bake for 18-22 minutes, or until the edges of the cookies are lightly golden brown and the centers appear set. The baking time will vary depending on your oven and the thickness of your cookies. Keep a close eye to prevent them from burning.
- Cool Completely: Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5-10 minutes before carefully transferring them to a wire rack to cool completely. The cookies will continue to firm up as they cool.
Why You’ll Love This Buttery Low Carb Almond Flour Shortbread Cookies
You’ll adore these Buttery Low Carb Almond Flour Shortbread Cookies because of their incredibly tender texture and perfectly sweet, buttery flavor. They deliver that classic shortbread experience but with a fraction of the carbs, making them an ideal treat for indulging your sweet tooth responsibly. Not to mention, making them at home is significantly more budget-friendly than purchasing specialty low-carb baked goods, allowing you to enjoy them more often.
These cookies are a fantastic alternative to traditional shortbread, which is usually packed with sugar and refined flour. The subtle nuttiness from the almond flour adds a delightful depth of flavor that pairs beautifully with the rich butter. They are perfect for enjoying with your morning coffee, as an afternoon pick-me-up, or even as a simple dessert. Give them a try and discover your new go-to low-carb cookie recipe!
Storing and Reheating Tips
These Buttery Low Carb Almond Flour Shortbread Cookies store beautifully. Once completely cooled, place them in an airtight container at room temperature. They will stay fresh for up to 5 days. For longer storage, you can refrigerate them in an airtight container for up to 2 weeks, or freeze them for up to 3 months. If freezing, ensure they are well-wrapped to prevent freezer burn. To enjoy chilled cookies, simply remove them from the refrigerator about 15-20 minutes before serving. Frozen cookies can be thawed at room temperature. Reheating is generally not necessary as they are best enjoyed at room temperature or slightly chilled.
Final Thoughts
These Buttery Low Carb Almond Flour Shortbread Cookies are a simple yet incredibly satisfying treat that proves low-carb baking can be exceptionally delicious. Give them a whirl in your kitchen; you’ll be delighted by how easy and rewarding they are to make.
Buttery Low Carb Almond Flour Shortbread Cookies
Ingredients
Equipment
Method
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a medium mixing bowl, cream together the softened unsalted butter and the granular sweetener (erythritol or your chosen alternative) until the mixture is light and fluffy. This can be done with an electric mixer or vigorously by hand with a whisk or sturdy spoon.1/2 cup unsalted butter, softened, 1/4 cup erythritol or your preferred low-carb granular sweetener
- Add the vanilla extract and sea salt to the butter and sweetener mixture. Beat until well combined and incorporated.1 teaspoon vanilla extract, 1/4 teaspoon sea salt
- Gradually add the super-fine almond flour to the wet ingredients. Mix on low speed (if using a mixer) or stir with a spatula until a cohesive dough forms. Be careful not to overmix; you want to avoid developing the gluten in the almond flour, which can make the cookies tough. The dough will be slightly crumbly but should hold together when pressed.2 cups super-fine almond flour (blanched)
- Transfer the dough to a piece of plastic wrap. Gently press the dough into a disc shape, about 1/2 to 3/4 inch thick. Wrap the disc tightly in the plastic wrap and refrigerate for at least 30 minutes.
- Once chilled, unwrap the dough. Use a sharp knife to cut the disc into 1/4-inch thick slices. Alternatively, you can roll out the dough between two sheets of parchment paper to your desired thickness and then use cookie cutters if you prefer shapes. Place the sliced cookies onto the prepared baking sheet, leaving a little space between them as they will spread slightly.
- Bake for 18-22 minutes, or until the edges of the cookies are lightly golden brown and the centers appear set. The baking time will vary depending on your oven and the thickness of your cookies. Keep a close eye to prevent them from burning.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5-10 minutes before carefully transferring them to a wire rack to cool completely. The cookies will continue to firm up as they cool.