Low carb almond shortbread recipe
Delicious buttery shortbread. I’m drooling over the thought of it. Shortbread can still be eaten on a low carb diet, and this keto almond shortbread recipe adds a slight almond flavour that’s not too overwhelming.
It also doesn’t taste too sweet, although you can reduce the sweetener a little if you prefer an even less sweet version.
The keto shortbread is really light in texture too.
Eat it as a snack or have with coffee.
Or why not serve it on the side of a chocolate mousse as a dessert
Or with berries and a keto ice cream as a sweet treat.
I bet most people wouldn’t even notice it didn’t have sugar in it.
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With only 4-5 ingredients that most people following a low carb diet will have in their cupboards, these shortbread can be made within 30 minutes, and just need to cool before eating.
Depending on the sweetener you use, you may get the slight cooling feel as you eat. You could avoid this by using monkfruit sweetener. I use Erythritol which is fine for my tastes, or you could use Stevia or another granulated sweetener if you prefer. Just make sure you convert the volume as appropriate.
Like normal shortbread, you combine the dry ingredients and rub in the butter. Then press the mixture into a baking tray, before baking until it’s lightly golden brown.
It will still feel soft on top when you take it out of the oven, but hardens up in the pan. So when it’s still warm, lightly cut it into 16 or 12 pieces to score it before it hardens. Once it’s cold, just break it up along your knife cuts, and eat when ready.
Store the almond shortbead in an airtight container for around a week. Or wrap it in cling film and foil in layers between baking paper, and freeze for up to a month. Just defrost at room temperature.
If you wanted a variation, you could include freeze dried strawberries and just mix them in before pressing into the tin.
Tips for making keto almond shortbread
I grate in my butter to prevent it getting too warm. It’s easier to rub into the dry ingredients too.
If using a smaller baking tin (or silicone) you’ll need to bake it for a little longer.
Equipment for baking this shortbread
You can find the recipe details below.
Low carb almond shortbread recipe
Cook 15 mins
Ingredients
- 150g ground almonds
- 80-100g erythritol (granulated sweetener)
- 15g psyllium husk powder
- 70g unsalted butter, plus extra for greasing
- 1-2 tbsp flaked almonds (optional)
Method
1. Preheat oven to 170C / 160C fan
2. Grease a 20cm square cake tin with some butter, then line the base with baking paper.
3. In a mixing bowl put all the dry ingredients (except the flaked almonds)
4. Like you’re making crumble, rub in the cold butter to make a breadcrumb like texture.
5. Tip the mix into the tin and press down to fill the gaps and make a smooth layer of shortbread. If you want a thicker shortbread, use a slightly smaller tin.
6. If using, sprinkle the flaked almonds over the top and press them in slightly to help them stick better.
7. Bake in the centre of the oven for around 15 minutes until it’s just turning slightly golden brown on the edges. Keep a watch on it, because it will turn brown suddenly.
8. Remove from the oven, immediately cut it with a sharp knife into 16 squares, but leave in the baking tin to cool (on a wire rack to help cool faster).
9. Once cold, remove from the tin and eat, or store until ready.
Notes:
I grate in my butter to prevent it getting too warm. It’s easier to rub into the dry ingredients too.
If using a smaller baking tin (or silicone) you’ll need to bake it for a little longer.
If you’re looking for a non keto cookie, why not try my delicious butter cookies
What would you serve with your keto almond shortbread biscuits? Let me know if you try this recipe.
Try these other recipes