Low-Carb Shortbread Cookies (Diabetic-Friendly!)

Soft, buttery, and beautifully delicate — these Low-Carb Shortbread Cookies taste just like the classic holiday favorite but without all the sugar and carbs.

If you’re craving something that feels indulgent yet fits into a keto or diabetic-friendly lifestyle, this recipe is about to become a staple in your kitchen. With just a few simple ingredients, you get a cookie that is tender, crumbly, lightly sweet, and absolutely melt-in-your-mouth delicious.

Perfect with tea, coffee, holiday platters, or anytime you just want a little buttery bliss. ☕💛

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🛒 Ingredients (Low-Carb Version)

Makes 18–22 cookies

• 1 cup unsalted butter, softened (VERY soft for best texture)
• ½ cup powdered erythritol or allulose (allulose makes them softer)
• 1 ½ cups almond flour (super-fine blanched)
• ¼ cup coconut flour
• 1 tsp vanilla extract
• ¼ tsp salt

✔ All ingredients are common in Canada, US, and UK
Almond flour = widely available
Allulose or erythritol = found in baking aisle or any diabetic/sugar-free brand

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👩‍🍳 Instructions

1️⃣ Cream the butter and sweetener

In a mixing bowl, beat softened butter and powdered sweetener until pale, fluffy, and creamy.
(This step creates the classic shortbread texture!)

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2️⃣ Add dry ingredients

Mix in the almond flour, coconut flour, salt, and vanilla.
The dough should be soft, buttery, and thick — similar to what appears in your photo.

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3️⃣ Shape the cookies

Roll dough into a log or scoop into small balls.
Flatten gently to round, smooth discs.

Tip: For the classic smooth shortbread look, chill dough 30 minutes before slicing or shaping.

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4️⃣ Bake

Bake at 325°F (165°C) for 10–12 minutes
or until edges are just turning golden.
They will seem soft — they firm up as they cool.

Cool completely before handling.

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💛 Nutrition Info (Per Cookie)

(Based on 20 cookies)

• Calories: ~105
• Fat: 10g
• Protein: 2g
• Total Carbs: 3.2g
• Fiber: 1.8g
• Net Carbs: 1.4g

Low-carb, gluten-free, and keto-friendly!