Do you have those times when you want a bit of a sweet treat while following your low care or keto diet? These almond flour shortbread cookies are just the thing to satisfy your cravings.
Sweet treats should not be a part of your daily diet while following a low carb or keto lifestyle, but sometimes having a small treat that complies with your guidelines may help keep you on track.
These cookies are made quickly with only a few ingredients:
- Almond Flour
- Monkfruit/erythritol blend sweetener
- Baking powder
As a bonus, if you are doing special baking for just yourself, this recipe makes a small quantity, so you won’t have dozens of them sitting around tempting you.
You may notice that I list the sweetener and almond flour in grams rather than cups and tablespoons. If you prefer to measure by volume, the almond flour is about 1 cup, and the sweetener is about three tablespoons. I prefer to measure by weight as I find I get a more consistent finished product.
Measuring by Weight
Measuring by weight is common in commercial kitchens. If you have never tried it at home, you might want to consider it. Let’s face it; low carb baking ingredients can be pricey. Measuring by weight is more accurate and will give you more consistent results with potentially less waste.
A Note About Sweeteners
I tested this recipe using Lakanto Confectioner’s Blend sweetener. For this recipe, this is the sweetener I prefer. It will give you a crisp texture. I have also used Allumonk in this recipe. While I prefer the taste of the Allumonk, it does produce a softer end product and is not quite as sweet.
Making Your Almond Flour Shortbread Cookies
Preheat your oven to 350 degrees. Prepare a baking sheet with either a Silipat sheet or parchment paper. While I prefer the Silpat for clean-up and waste considerations, parchment paper will yield a bit crisper cookie, and the cookie dough will spread a bit more on the parchment paper.
Begin by measuring your dry ingredients into a small mixing bowl. For a lighter texture, I recommend sifting them with either a sifter or a sieve. Almond flour tends to pack down as does the confectioners’ type sweetener blends. Sifting will break them up and give a lighter texture to your finished cookies. This is another reason that I prefer to weigh my ingredients. A cup of almond flour can turn into about 20% more by volume when sifted.
Your butter should be at least at soft room temperature. Blend the vanilla extract into the butter. Then blend the butter mixture into the dry ingredients. Mix with a fork until all ingredients are thoroughly blended.
Baking Almond Flour Shortbread Cookies
Portion the cookie dough into ten cookies and place about 2 inches apart on your prepared baking sheet. I usually use a cookie or portion scoop to keep them as close to a consistent size as possible.
Flatten each cookie with a fork or glass. Almond flour shortbread cookies will not spread well on their own as conventional flour cookies will.
Bake for 12 – 15 minutes or just until the cookies are beginning to turn a bit brown on the edges. Watch them closely as almond flour cookies can burn quickly.
Remove from the oven when finished. Allow to cool for about 10 – 15 minutes, then transfer to a cooling rack. Allow to fully cool. Cookies made with these ingredients will remain very soft when first removed from the oven. They will firm up and become crisper as they cool.
Your finished cookies can be stored at room temperature for a few days, or you can refrigerate or freeze them for longer storage.
Almond Flour Shortbread Cookies
- 112 grams almond flour sifted
- 3 tablespoons butter softened
- 24 grams Monkfruit confectioners sweetener sifted
- ½ teaspoon baking powder
- pinch salt
- 1 teaspoon vanilla extract
- Preheat your oven to 350°
- Prepare a baking sheet with either parchment paper or a Silipat mat
- Sift all dry ingredients together
- Add butter and vanilla to dry ingredients
- Mix well with a fork until well blended, all dry ingredients are moistened and a cookie dough consistency has been achieved
- Using a cookie scoop, portion into 10 balls. Place about 2 inches apart on prepared cookie sheet
- Flatten the dough to about ¼ inch, or slightly less, if you want your cookies to be more crisp
- Bake for about 12 – 15 minutes or until they just begin to brown
- Remove from the oven and let the cookies cool completely. Transfer to a cooling rack after about 5 – 10 minutes.
Nutrition label is calculated by automated third-party services. The nutritional information provided here is an estimate only, for informational purposes only, and can vary depending on the specific ingredients, preparation and accuracy of the third-party system used for calculations. It is always best practice to confirm the nutritional calculations, especially if nutritional information is critical to your diet plan.
Kim has been living and thriving as a lifestyle controlled Type 2 Diabetic since 2015.
She loves keeping up with current research as well as experimenting in the kitchen to keep her low carb diet interesting and flavorful.
She lives in East Central Wisconsin with her husband and loves to travel whenever possible.