Low Carb Classic Shortbread Fingers
Delight in the buttery charm of these *Low Carb Classic Shortbread Fingers*, a guilt-free twist on the timeless shortbread recipe. Made with almond flour as a wholesome alternative to traditional wheat flour, these cookies are perfectly crumbly with just a touch of sweetness from erythritol, a keto-friendly sweetener. Featuring a quick 15-minute prep time, this recipe combines rich, softened butter, a hint of vanilla, and a dash of salt to create a melt-in-your-mouth texture ideal for low-carb and gluten-free diets. Perfect for pairing with tea or coffee, these golden-baked shortbread fingers bring you all the indulgence of a classic treat without the carbs. Whether you're on keto or simply looking for a healthier dessert option, this simple recipe promises maximum flavor with minimal effort.
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Recipe Information
Ingredients
- 120 grams Almond flour
- 115 grams Salted butter, softened
- 50 grams Erythritol sweetener
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper for easy cleanup.
In a medium-sized mixing bowl, combine the softened butter and erythritol sweetener. Cream them together using a hand mixer or wooden spoon until the mixture is light and fluffy.
Add the vanilla extract and salt to the butter mixture and mix well to combine.
Gradually add the almond flour into the creamed butter mixture, mixing continuously until a dough forms. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
Transfer the dough onto a piece of parchment paper. Using your hands, shape the dough into a rectangle about 1/2 inch thick.
Using a sharp knife or a dough cutter, slice the dough into roughly 16 equal fingers (rectangles). Carefully transfer each piece to the prepared baking sheet, spacing them about 1 inch apart.
Use a fork to gently prick the surface of each shortbread finger, ensuring an even bake.
Bake in the preheated oven for 12-15 minutes, or until the edges begin to turn golden. Be careful not to overbake, as almond flour can become dry.
Remove from the oven and allow the shortbread fingers to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your low-carb shortbread fingers with a hot cup of tea or coffee!
Nutrition Facts
Calories |
1539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.5 g | 198% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 1330 mg | 58% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 4.8 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 282 mg | 22% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 34 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.
