Low Carb Classic Shortbread Biscuits
Indulge guilt-free with these buttery and crumbly Low Carb Classic Shortbread Biscuits, a delightful twist on the traditional treat. Made with almond flour, softened unsalted butter, and a hint of vanilla, this recipe is perfectly tailored for low-carb and keto lifestyles without sacrificing flavor. Sweetened with granulated erythritol, these biscuits are the perfect blend of rich decadence and health-conscious baking. With just 15 minutes of prep time and minimal effort, they’re easy to whip up for a tea-time snack or a quick dessert. Whether enjoyed on their own or paired with your favorite low-carb spread, these golden shortbread biscuits are sure to become your new favorite treat. Plus, they’re a great way to satisfy cravings while staying on track with your dietary goals!
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Recipe Information
Ingredients
- 150 grams Almond flour
- 100 grams Unsalted butter, softened
- 50 grams Granulated erythritol or other low-carb sweetener
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
In a mixing bowl, combine the softened butter and granulated erythritol. Beat together using an electric mixer on medium speed until the mixture is light and creamy.
Add in the vanilla extract and salt, and mix until fully incorporated.
Gradually add the almond flour to the butter mixture, beating on low speed until a dough forms. The dough will be slightly crumbly but should hold together when pressed.
Transfer the dough to a lightly floured surface (using a bit of almond flour) and gently form it into a disc.
Roll out the dough to about 1/2-inch thickness using a rolling pin. To prevent sticking, you can lay a piece of parchment paper on top of the dough while rolling.
Using a round or fluted cookie cutter, cut out biscuits and place them onto the prepared baking sheet. Gather and re-roll the scraps to cut out more biscuits until all the dough is used.
Bake in the preheated oven for about 12-15 minutes, or until the edges of the biscuits begin to turn golden brown.
Remove from oven and allow the biscuits to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
1590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.1 g | 200% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 604 mg | 26% | |
| Total Carbohydrate | 82.7 g | 30% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 6.0 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 30 mg | 1% | |
*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.
