Here’s a simple, delicious recipe for sugar-free shortbread cookies that retains that classic buttery richness, minus the sugar. These cookies can be made with sugar substitutes like erythritol or monk fruit, which provide sweetness without the sugar spikes.
Ingredients
- 1 cup unsalted butter, softened
- 1/4 cup powdered erythritol or monk fruit sweetener (choose a powdered form for smoother texture)
- 1/2 teaspoon vanilla extract (optional)
- 2 cups almond flour (or a mix of almond and coconut flour for extra crunch)
- A pinch of salt
Instructions
- Preheat and Prepare
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper. - Cream Butter and Sweetener
In a large mixing bowl, cream the softened butter and powdered sweetener together until it’s light and fluffy. You can use a hand mixer or a stand mixer on medium speed. - Add Vanilla and Salt
Mix in the vanilla extract (if using) and salt until well combined. - Add the Flour
Gradually add the almond flour, mixing on low speed until a dough forms. It should be soft but not too sticky. - Shape the Cookies
Scoop about a tablespoon of dough and roll it into a small ball. Place it on the lined baking sheet and press it down gently to flatten into a round shape, about 1/4 inch thick. Use a fork or a cookie press for a decorative touch. - Bake
Bake for 12-15 minutes or until the edges are just starting to turn golden. Keep an eye on them – almond flour browns faster than regular flour. - Cool
Let the cookies cool completely on the baking sheet, as they’ll firm up more as they cool.
Tips for the Perfect Sugar-Free Shortbread
- Texture Tweaks: If you want a slightly crumblier texture, replace 1/2 cup of almond flour with coconut flour. This will absorb a bit more moisture, making them slightly firmer.
- Storage: Store in an airtight container for up to a week, or freeze for longer storage.
These cookies make a great low-carb, sugar-free treat with tea or coffee! Let me know if you try them and how they turn out.
