SUGAR FREE & KETO SCOTTISH SHORTBREAD
Prep time
Cook time
Total time
These biscuits are ultra-low carb, yet just as good, if not better, than traditional Scottish shortbread.
Author: Antya
Recipe type: Biscuits & Cookies
Cuisine: Ketogenic. Low Carb. Sugar Free. Egg Free. LCHF. Grain Free. Gluten Free.
Yield: 22
Ingredients
- 50g ground almonds (U.S. option HERE)
- 50g fine coconut flour (U.S. option HERE)
- ¼ tsp pure stevia powder (U.S. option HERE)
- 50g erythritol (U.S. option HERE)
- 100g salted butter (cubed and slightly softened at room temperature)
- 1 tsp vanilla extract (U.S. option HERE)
Instructions
- sift and combine dry ingredients.
- incorporate butter and vanilla extract, mixing everything by hand, turning and squeezing through your fingers until a dough is formed.
- roll out dough into a 25cm x 16cm rectangle (see post ⬆︎ for freezer bag hack) and put in the fridge for at least 30 mins.
- when dough is solid, pre-heat oven to 160°C static.
- remove the dough from the bag, place it on a chopping board lined with cling film or parchment paper, poke holes all over using a fork, then slice along the middle of the 16cm length and 10 times across, to obtain 22 rectangles ± 8cm x 2.2cm.
- bake for about 10-12 mins or until golden brown around the edges.
- allow the shortbreads to cool completely before handling.
Notes
Macros are for 1 plain biscuit.
You could use fine almond flour (U.S. option HERE), but your shortbread biscuits won’t be as crumbly.
For the chocolate coating, I melted the following over a bain-marie and allowed it to cool before dipping chilled biscuits half way:
35g stevia sweetened chocolate chips
15g cacao butter drops (U.S. option HERE)
10g Sukrin icing sugar (U.S. option HERE) or you can use Swerve (U.S. option HERE)
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the ones I use, or HERE for U.S. alternative.
You could use fine almond flour (U.S. option HERE), but your shortbread biscuits won’t be as crumbly.
For the chocolate coating, I melted the following over a bain-marie and allowed it to cool before dipping chilled biscuits half way:
35g stevia sweetened chocolate chips
15g cacao butter drops (U.S. option HERE)
10g Sukrin icing sugar (U.S. option HERE) or you can use Swerve (U.S. option HERE)
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the ones I use, or HERE for U.S. alternative.
Nutrition
Serving: 1 Calories: 59 Fat: 5g Net Carbs: 0.5g Protein: 1.6g
Recipe by at https://queenketo.com/sugar-free-keto-scottish-shortbread/