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Sugar-free shortbread cookies on a neutral plate.
Desserts Gluten-Free

Sugar-Free Shortbread Cookies

Tender, buttery shortbread cookies made without refined sugar for a quiet afternoon treat.

Prep Time
15 mins
Bake Time
12 mins
Yield
18 cookies
Calories
160
Net Carbs
2g
Protein
3g
Fat
15g

Ingredients

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    2 cups blanched almond flour
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    1/4 cup erythritol sweetener
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    1/2 cup softened grass-fed butter
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    1 tsp vanilla extract
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    pinch of sea salt
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Pro-Tip

Use the timing and difficulty guide as a mock recipe reference for this demonstration site.

Instructions

01

Prep

Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper to ensure even baking and easy removal.

02

Mix

In a large mixing bowl, cream together the softened butter and erythritol until light and fluffy. Add the vanilla extract. Gradually fold in the almond flour and salt until a cohesive dough forms.

03

Shape

Scoop out portions of the dough and roll them into 1-inch balls. Place them on the prepared baking sheet. Using the bottom of a glass or a fork, gently flatten each ball to about 1/4-inch thickness.

04

Bake

Bake in the preheated oven for 10-12 minutes, or until the edges begin to turn a light golden brown. Allow the cookies to cool completely on the baking sheet before moving them; they will firm up as they cool.

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