Diabetic Shortbread Wedges
Delight in the buttery, melt-in-your-mouth texture of these Diabetic Shortbread Wedges, a guilt-free twist on the classic treat. Made with a wholesome blend of almond and coconut flours, this recipe is naturally gluten-free and keto-friendly, catering perfectly to low-carb and diabetic diets. Sweetened with your choice of erythritol or monk fruit, these wedges combine rich flavors with a touch of vanilla for a satisfying yet sugar-free indulgence. With just 10 minutes of prep time and a simple one-bowl method, you'll have perfectly golden, crumbly shortbread that's as easy to make as it is to savor. Ideal for afternoon tea or as a light dessert, these elegant wedges are a healthier take on a timeless favorite—all without compromising on taste or texture.
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Recipe Information
Ingredients
- 100 grams Unsalted butter, softened
- 130 grams Almond flour
- 30 grams Coconut flour
- 50 grams Granulated sugar substitute (e.g., erythritol or monk fruit sweetener)
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 160°C (320°F) and line an 8-inch round cake pan with parchment paper.
In a mixing bowl, cream together the softened butter and granulated sugar substitute until light and fluffy, using a hand mixer or whisk.
Add the vanilla extract and continue mixing until well incorporated.
In a separate bowl, whisk together the almond flour, coconut flour, and salt.
Gradually add the dry ingredients to the butter mixture, folding gently with a spatula until a soft dough forms.
Press the dough evenly into the prepared cake pan, smoothing the top with the back of a spoon or an offset spatula.
Using a sharp knife, lightly score the dough into 8 wedges, being careful not to cut all the way through.
Prick the surface with a fork to create a traditional shortbread pattern.
Bake in the preheated oven for 18-20 minutes, or until the edges are light golden brown.
Remove from oven and allow to cool in the pan for 10 minutes before carefully transferring to a wire rack.
Once completely cooled, use the pre-scored lines to cut the shortbread into wedges and serve.
Nutrition Facts
Calories |
1593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.3 g | 193% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 634 mg | 28% | |
| Total Carbohydrate | 96.5 g | 35% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 7.6 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 210 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
