Not quite as rich as the sugary, high carb’d counterparts, these shortbread cookies are still tasty and filled with almond flavor. For a flour version, use a low carb wheat-type flour (CarbQuick, LC Flour, Bob’s Red Mill Low Carb Baking Mix) and coconut flour. For Gluten free, use almond flour and coconut flour (pictured above) or hazelnut flour. Peanut flour has a strong peanut flavor, so use it only if you want a peanut shortbread. You can use soy flour, but I personally don’t like the taste. You can also use a rice flour if you aren’t concerned with carbs.

Almond Shortbread Cookies

Small batch – Makes 1 dozen cookies.

1/4 cup butter
1/4 cup brown sugar substitute
1/4 cup sugar substitute
1/2 tablespoon almond extract
1/2 tablespoon sugar free Maple syrup
1 egg white (1/4 cup liquid egg whites)
3/4 cup CarbQuick or almond flour
1/4 cup coconut flour
2 tablespoons Vanilla protein powder (optional)

Pre-heat oven to 300 degrees F. Prepare a 6×6 inch square baking pan by spraying with baking spray.

In a large bowl, cream together the butter and sugars. Add almond extract, egg white and sugar free syrup. Beat until smooth.

In a smaller bowl, mix together the flours and protein powder.

Gradually add to the creamed butter mixture and beat until flour is blended in. Turn batter into prepared pan and bake for 20 to 25 minutes until the edges are lightly browned.

Let pan cool, then cut into 12 pieces (4 slices across and 3 down). Carefully remove from the pan.

Nutrition Info CarbQuick version – 1 cookie:
Calories: 73 Fat: 5.6 g Net Carbs: 2.0 g Protein: 2.1 g

Gluten Free: Made with almond flour and coconut flour – 1 cookie
Calories: 87.5 Fat: 7.6 g Net Carbs: 1.5 g Protein: 2.4 g

POSTED BY RENE AVERETT AT 12/14/2013