It’s hot outside and you don’t want to spend a lot of time in the kitchen cooking. But you’re craving a tasty, low carb shortbread cookie with your iced coffee. This recipe, which came from King Arthur Baking, is only slightly adapted by me. Made with almond flour, sugar, and butter, it is simple to make and super low carb with less than a net carb per cookie.

You can add different flavor extracts to suit your mood. I used almond extract in this batch, but you can use vanilla, lemon, strawberry, or orange extract.

See Tips below the recipe for some other ideas with this basic recipe.

Almond Flour Shortbread Cookies

1 cup Almond Flour
3 tablespoons Butter, softened
1/4 cup Sugar-free Confectioners’ Sugar
1/8 teaspoon Salt
1/2 teaspoon Almond Extract or Vanilla Extract

Line a baking sheet with parchment paper.

In a small bowl, mix all of the ingredients until the dough pulls together and you can shape it. Use a teaspoon or cookie scoop to make 1 inch balls of dough (about the size of a walnut). Roll them in your hand to shape them if necessary.

Place the balls about 2 inches apart on the baking sheet. Use the back of the spoon or your clean fingertips to press the dough into a
1/4-inch flattened round.

Put the pan in the refrigerator to chill for 30 minutes to an hour. This will keep the dough from spreading too quickly when baking.

Preheat the oven to 350°F about ten minutes before baking. Bake the cookies for 8 to 10 minutes, until they start to turn light golden brown on top.

Remove the cookies from the oven and allow them to cool on the pan for 10 minutes before transferring to a rack to cool completely.

You can store your cookies in a plastic baggie or a sealable plastic container for several days.

TIPS AND VARIATIONS:

Thumbprint Cookies: Prepare your dough as above, press the dough down and use your thumb to press an indentation into the center of cookie. Put 1/4 teaspoon of your favorite sugar-free jam in the hole. Too much jam will melt and leak while cooking. Cool in ‘fridge then cook as above.

Chocolate Pistachio Shortbread Cookies: Make as above, but substitute 2 tablespoons unsweetened cocoa powder for 2 tablespoons of the almond flour and add 1/8 teaspoon espresso powder. Mix together then stir in 1/4 cup finely chopped pistachios. Shape the dough into a 6″ log and chill it for an hour. Slice into 1/2″ thick rounds with a sharp knife and arrange on the parchment-covered baking pan leaving 2-inches between cookies. Bake for 12 to 14 minutes. Cool as above. Adds 2.3 grams net carbs to the basic recipe. If you use only the cocoa powder to make a chocolate shortbread, it only adds 0.2 net carbs to the base count.

Cranberry-Orange Shortbread Cookies: Add 1/2 teaspoon orange zest (grated orange rind) and substitute orange extract while making the cookies. Once the dough is combined, add 1/4 cup sugar-reduced dried cranberries to the dough. Shape the dough into a 6″ log, chill, slice into 1/2 inch thick rounds, and bake for 12 to 14 minutes. Cool as stated in the recipe. Adds 2 net carbs to the base recipe.

Chai Tea Shortbread Cookies: Add 1 oz. Sugar-free Chai Tea Syrup and 2 tablespoons extra Almond Flour to the mixture. Shape as stated and bake 10 to 12 minutes until lightly browned. 0.1 net carb added for the additional almond flour.

Maple Pecan Shortbread Cookies: Add 1 teaspoon cinnamon, 2 teaspoons sugar-free maple syrup, and 1/3 cup diced pecans to the dough. Shape the dough into a 6″ log, chill, slice, and bake; or bake as directed above. Add 0.2 net carbs for the additional ingredients.

Note: I will add more photos as I make some of the variations.