Sugar free shortbread – yep!



Real-Deal Shortbread that will make any Scotsman proud!  The secret is to not over-work the dough or over-bake it.  It’ll still taste great – just won’t be nice and flaky!

**(This dough is affected by moisture in the butter. Purchase a higher end brand for this recipe.)



1/2 cup almond flour
1/2 cup all-purpose flour
Pinch of salt
1/2 cup Whey Low Powdered OR Splenda Granular
1 stick butter, softened (no substitutions)

In a medium bowl combine the almond flour, all-purpose flour, salt, and sugar sub. With a fork cut in the butter until ping large pea-sized balls form. Let it chill in the fridge for 15 minutes. Preheat oven to 350 degrees while dough is resting.

Carefully form dough into a rough ball and place on an ungreased baking sheet – preferably lined with parchment paper. Using your fingertips or rolling pin work it into a disk 1/4-inch thick. (Do not knead this dough or work with it anymore than is necessary as it will become tough.)

Bake for 10 minutes, remove from oven and prick with a fork. Return to the oven and bake for another 2-3 minutes or until it just begins to get golden on the edges but is still pale in the middle. Over-baking will cause it to become greasy. Allow to cool on the baking sheet until lukewarm. With a very sharp knife cut into slices and cool completely before removing to a plate.   Makes 12 servings.

(You can make this into individual cookies by carefully rolling tablespoonfuls into 12 balls and flattening to 1/4-inch thickness. Bake for 8-9 minutes or until golden on the very edges. Allow to cool completely before removing from the pan.)

Per Serving: 122 Cal; 2 g Protein; 11 g Tot Fat; 5 g Carb; 1 g Fiber; 0 g Sugar; 56 mg Sodium


8 Comments Add yours

  1. Sally says:

    A tip for shortbread and not overworking the dough–put the just mixed dough in a plastic baggie (I use two quart size) and roll it out in the bag. It brings the dough together and keeps it in a nice squarish shape. Refrigerate until firm. Cut open the sides of the bag and voila–dock, cut, and bake.

    1. Linda says:

      SUPER idea!! (That’s why I love this…I am learning things I never knew.) Thanks, Sally!

  2. Freddie says:

    Linda! Melinda hooked me up with your site! I am so glad to find this. I see you use Whey Low. It is my favorite product out there!!!! I have been using it for six or seven years and I love it!!!! For shortbread it just doesn’t get any better than this!

    1. Linda says:

      I agree, doll! I’ve never had a problem with it and think it’s just the greatest thing. Thanks for finding me!

  3. mb says:

    I’ve noticed that for a lot of recipes you use both regular and almond flour – I really dislike the flavor of almonds… can I just use regular flour in place of the almond flour or should I use something else?
    thanks so much – all your recipes look fabulous!!!!

    1. Linda says:

      You can use all regular flour, yes. I hope you like them!

  4. amyrene says:

    I made this for the first time today and just love it! So delicate and flaky and buttery..mmmmmm. Wonderful recipe Linda.

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