Low carb, no sugar almond shortbread recipe
Preheat oven to 170C / 160C fan
Grease a 20cm square cake tin with some butter, then line the base with baking paper.
In a mixing bowl put all the dry ingredients (except the flaked almonds)
Like when making crumble, rub in the cold butter to make a breadcrumb like texture
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.
If using, sprinkle the flaked almonds over the top and press them in slightly to help them stick better
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.
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)
Once cold, remove from the tin and eat, or store until ready.
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