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:
Easy Low Carb Shortbread Cookies
These low carb and lectin free shortbread cookies are easy to whip with just a few simple 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)
Preheat oven to 325 degrees. Line a cookie sheet with a silicone mat or a piece of parchment paper.
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.
Add Swerve confectioner's sweetener and mix together using a fork.
Stir in vanilla extract and salt.
Add 4oz of superfine blanched almond flour and mix together until a soft dough forms.
Dump out onto a silicone mat, or parchment paper, and knead until dough is smooth.
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.
Bake until there is just a bit of color on the edges - about 10-11 minutes.
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.
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.
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!
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:
Looking for other yummy treats to satisfy a sweet tooth while staying compliant on a lectin free diet? Check these out!