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lectin free shortbread cookie

Easy Low Carb Shortbread Cookies – Plant Paradox Compliant

Posted on September 6, 2019October 9, 2024 by ms_lectinfreefoodie

Disclaimer: This content contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. For more information, please see my disclosure.

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Inside: A quick and easy recipe for Plant Paradox compliant low carb shortbread cookies. These simple lectin free cookies whip up in minutes and definitely hit the spot!

The temperature is just beginning to change around these parts. It dipped into the mid 50’s this morning and I have to be honest, I was pumped! I love fall weather. After waiting at the bus stop with my little one, I came inside and felt a bit chilled, so I set the kettle on to make some tea. (I’m currently obsessing over this tea at the moment – it’s spicy and naturally sweet from the cinnamon!)

And I don’t know about you – but I love having a little something on the side….and in my pre-Plant Paradox days, that little something was usually homemade shortbread cookies.

The beauty of shortbread is that it consists of just a few simple ingredients – butter, flour, sugar. Vanilla or other flavoring is also commonly added. I thought about it, and figured, well, no reason I couldn’t substitute a few Plant Paradox compliant ingredients instead, right?

If you’re looking for a sugary sweet cookie recipe – move along, as this isn’t it. These cookies are lightly sweetened and perfect to have alongside a strong cup of tea or coffee.

Check out my recipe for these Easy Low Carb Shortbread cookies below: 

lectin free shortbread cookie
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Easy Low Carb Shortbread Cookies

These low carb and lectin free shortbread cookies are easy to whip with just a few simple ingredients.

Course Dessert
Prep Time 5 minutes
Cook Time 10 minutes
Resting time 10 minutes
Total Time 15 minutes
Servings 16 cookies

Ingredients

  • 3 tbsp butter, softened
  • 3 tbsp Swerve confectioner's sweetener
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt (omit if using salted butter)
  • 4 oz superfine blanched almond flour (about 1 cup)

Instructions

  1. Preheat oven to 325 degrees. Line a cookie sheet with a silicone mat or a piece of parchment paper.

  2. Place softened butter in a small bowl. If your butter is cold from the fridge, you can microwave it for 10-15 seconds to soften.

  3. Add Swerve confectioner's sweetener and mix together using a fork.

  4. Stir in vanilla extract and salt.

  5. Add 4oz of superfine blanched almond flour and mix together until a soft dough forms.

  6. Dump out onto a silicone mat, or parchment paper, and knead until dough is smooth.

  7. I like to roll the dough into a log, and use a sharp knife to slice off rounds. Place on cookie sheet and lightly flatten with your palm. I like small cookies, so I made a narrow log and sliced off 16 cookies.

  8. Bake until there is just a bit of color on the edges - about 10-11 minutes. 

  9. Remove from oven and allow cookies to cool on the cookie sheet for at least 10 minutes. The cookies are very soft and easily breakable if you try to move them too soon. You must allow them to cool for 10 minutes before removing from the cookie sheet.

Recipe Notes:

Almond Flour

These low carb shortbread cookies are lectin free, keto friendly, and Plant Paradox compliant! When you are baking with alternative flours, there can be major variances based on brand. I personally love Barney’s Superfine almond flour, as well as this one on Amazon.

If you are using a different brand of almond flour, you might find your dough is too dry or too wet. If it’s too dry, add in water 1 tsp at a time until you can work the dough. If it’s too wet, add more almond flour, 1 tbsp at a time until it starts to come together.

Swerve Sweetener

I really like the Swerve brand of sweetener for their powdered sugar substitute. Oftentimes sweeteners have a weird aftertaste, but I don’t find this to be the case with Swerve. I get mine online. I haven’t found another brand that tastes quite as good – but if you have a favorite please let me know in the comments!

Food Scale

When measuring out almond flour, it’s best to use a food scale. Unlike a regular wheat flour, different brands of almond flour can vary widely. You can often find good options for under $10. 


Easy Low Carb Shortbread Cookies In Photos:

Start with 3 tbsp of softened butter.
Add in 3 tbsp of your sweetener and mix together.
I’m a huge fan of the Swerve brand!
Add 1/8 tsp of salt and 1/2 tsp vanilla extract.
Add 4oz (about 1 cup) of almond flour. I used Barney blanched almond flour.
I used a kitchen food scale to measure it out.
Mix until a soft dough forms. Dump onto a silicone mat or parchment paper.
Knead until dough is smooth and roll into a narrow log.
Slice into approximately 16 pieces.
Flatten slightly with the palm of your hand.

   

Bake at 325 degrees for 10-11 minutes until you see just a hit of browning along the edges. IMPORTANT: Allow cookies to cool on the cookie sheet for at least 10 minutes before moving.
Enjoy!

Looking for other yummy treats to satisfy a sweet tooth while staying compliant on a lectin free diet? Check these out!

Lectin Free Snickerdoodles

Sweet Potato Cookies with Cream Cheese Frosting (copy cat pumpkin roll)

Almond Flour Chocolate Chip Cookies (soft and puffy)

 

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8 thoughts on “Easy Low Carb Shortbread Cookies – Plant Paradox Compliant”

  1. Erin Vasicek says:
    September 6, 2019 at 12:25 pm

    While I normally prefer the real thing, I also found that Swerve is my favorite sugar substitute when i do use one! I need to try these. I bet the almond flour makes them taste great.

    Reply
    1. ms_lectinfreefoodie says:
      September 15, 2019 at 2:18 pm

      My favorite sugar substitute is the Lakanto golden – tastes JUST like brown sugar to me, but Swerve makes a great confectioner’s sugar sub!

      Reply
  2. Jane says:
    September 12, 2019 at 11:19 am

    I am so surprised these don’t contain egg! Really appreciate this site and love how the photos come after the recipe. Can’t wait to try these!

    Reply
    1. ms_lectinfreefoodie says:
      September 15, 2019 at 2:13 pm

      Thank you so much for your sweet words, and for trying one of my recipes. I know lots of people have sensitivities or restrictions eating eggs so it’s nice to be able to find some treats without them.

      Reply
      1. Jane says:
        October 19, 2019 at 12:39 am

        I make these every week now ❤ We take them to our favorite coffee spot and eat these instead of buying an unhealthy biscotti. I’ve experimented with anise and almond flavorings but I went back to your original vanilla and stuck with it 🥰

        Reply
        1. ms_lectinfreefoodie says:
          October 26, 2019 at 6:32 pm

          Yay! That makes me so happy to hear. We often pack our own treats to bring to coffee shops, too. Anise sounds really good…maybe lemon? The base recipe is good but it’s also fun to experiment with flavors. Thank you so much for trying my recipe and giving me feedback.

          Reply
  3. Chika ngozi says:
    June 8, 2020 at 5:41 am

    Don’t say about a cup! 4 oz is a 1/2 cup. Messed up a batch

    Reply
    1. ms_lectinfreefoodie says:
      June 13, 2020 at 8:25 pm

      I’m sorry you had trouble with the recipe. I just measured it again and 4oz of almond flour is just about a cup. Here’s a helpful resource: https://www.howmany.wiki/wv/How-many–cup–of–almond+flour–in–4–ounce

      Reply

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