One of the most simple and perfect for holidays cookie recipes there is, this keto and gluten-free version of the traditional Scottish shortbread is buttery and has a delicious soft crumble! Here, I present you 3 recipe variations to hit your macros as you like it! Don't forget the cup of tea - or whisky 🤭
Add all dry ingredients to a big bowl, and mix them thoroughly.
Cut the cold butter into small squares, and put inside the bowl. Start mixing it with the dry ingredients after it is near room temperature.
Press the butter squares into the flour and sweetener mix, holding as much of the mixture as you can inside your hand and squeezing it between your fingers, repeatedly, until it becomes a smooth dough that keeps shape when pressed.
Finger shaped shortbread directions
Cover your cookie sheet or pan and with a silicone mat or parchment paper. Place the dough in the pan and shape it into a rectangle, pressing hard on it to compact. Gently press a fork into it to create the decorative pricks. Refrigerate for 30 minutes (or until the next day). You'll cut the biscuits immediately after removing them from the oven, while still hot and soft.
Round shortbread directions
Place the dough onto piece of aluminum foil or wax or parchment paper. Shape it into a log, pressing it hard from all sides while rolling, and tightly wrap the foil / paper around it. Take it to the fridge for 30 minutes (or until the next day), then cut the cookies with a sharp knife in the desired thickness (best from 1 to 2.5 cm)
Preheat the oven to 170 °C / 340 °F .
Take the biscuit tray to the oven for 10 to 12 minutes. Watch it closely after minute 9, the shortbread is done when the bottom edges of the cookies start getting golden. The whey protein added recipe gets done sooner.
Leave the biscuits undisturbed for at least a couple of hours before eating or putting them away, so that they will have time to harden up. After they are cold, store them in a plastic zip bag or in an airtight container.
Notes
You can add extra flavors/decorate the cookies in many ways. Check the post for some ideas!It's imperative to use powdered sweetener for the biscuit to have the right texture. I used powdered erythritol stevia for this recipe. If your sweetener is granulated, it's easy to powder it yourself: just add the granulated sweetener to a (very dry) blender jar and pulse it for a few seconds.If using unsalted butter, you can add a pinch of salt (to taste).If gluten-free and adding oat fiber, make sure it's gluten-free certified. Although oats are naturally gluten-free, there may be cross-contamination from wheat crops or during processing, as some brands state in their packages.Nutrition information displayed on card for one whey protein and almond flour shortbread cookie. For the oat fiber and almond flour recipe: Per cookie: Calories 81 Total Fat 7 Total Carbs 3.4 Fiber 3 Net Carbs 0.4 Protein 1.1 For the almond flour only recipe: Per cookie: Calories 75 Total Fat 7 Total Carbs 1.4 Fiber 0.7 Net Carbs 0.7 Protein 1.6