Sugar Free & Keto Scottish Shortbread are buttery, crumbly delicious biscuits with just 0.5g net carbs.
Traditional shortbread biscuits are naked. But even with a chocolate coating, these ultra-low carb beauties are super-easy and super-quick. They have a nice snap, a firm but crumbly texture, and taste exactly like they should.
A handful of ingredients and literally minutes of your time is all it takes to make them.
Why buy industrially-produced shortbread when you can create your own incredibly yummy, healthy, clean keto version, whenever you feel like it? Exactly. No reason to. And I’m going to tell you exactly how to do it, so you can enjoy real shortbread without guilt and love your low-carb lifestyle even more.
How to Make Sugar Free & Keto Scottish Shortbread
In order to get the right flavour and texture, you’ll need to use two key ingredient: fine coconut flour and ground almonds. You may use whatever sweetener you prefer. But if you want to avoid after-taste or strange flavours, I recommend you use pure erythritol and pure stevia in the same amounts detailed within the recipe. The salted butter can be un-salted. In which case, just add 1/4 tsp salt to the mix.
It’s a one-bowl job. Weigh the dry ingredients, add the cubed butter and vanilla extract, then start working the ‘dough’. By hand. Yes, it’s a gym workout, but there is no other way. Use a food processor and you’ll ruin the whole thing. It takes literally no more than a minute or two. Keep squeezing between your fingers, turning and squeezing again, until it’s all homogenous.
To roll out the dough, you can use whatever method you prefer. But I’m going to share a nifty trick that ensures straight sides. Thank you to whoever came up with this idea in the first place.
Get a freezer bag. It must be no more than than 25cm wide and at least 20 cm high. Flatten the dough a bit and put it in the bag. Using a rolling pin, spread out the dough to a rectangle 25 x 16cm, folding the bag so your dough keeps nice straight sides. It’s actually easier than it sounds. And a lot quicker than trying to roll out dough free-style, while maintaining straight sides.
Once you have the dough nice and flat, fold the bag and put in the fridge for at least 30 minutes. You can leave it to chill for as long as it suits you – even overnight. You want it to be solid, so you can cut neat rectangles and they won’t lose their shape whilst baking. The dough will stick to the inside of the bag. Cut it open, put the dough over a chopping board lined with cling film, poke holes all over using a fork, and slice. One slice along the middle and 10 slices across will give you 22 Sugar Free & Keto Scottish Shortbread biscuits.
Bake. Let Cool. Enjoy!
You can save this recipe or any recipe you ♥ to your Yummly collection. Scroll past the recipe box and you’ll see the button ↓
- Yield: 22
- Serving: 1
- Calories: 59
- Fat: 5g
- Net Carbs: 0.5g
- Protein: 1.6g
- 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)
- 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.
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.
