These low carb shortbread cookies are so easy to make! Just follow these simple steps: Start by heating your oven to 300F (150C). Then, add the almond flour, vanilla extract, salt and sweetener to a mixing bowl and mix well. Add the butter and egg into the mixture, and mix until well combined.
Scottish shortbread. Method. Pre-heat oven to 150°C. Cream the butter and the icing sugar together until pale and smooth. Add the flour and cornflour and mix until a dough is formed. Roll out the dough to approximately 1cm thickness, and cut out biscuits using a heart shaped cutter. Place on a baking tray and prick the tops with a fork.
Sugar Free & Keto Scottish Shortbread are buttery, crumbly delicious biscuits with just 0.5g net carbs. Traditional shortbread biscuits are naked. But even with a chocolate coating, these ultra-low carb beauties are super-easy and super-quick. They have a nice snap, a firm but crumbly texture, and taste exactly like they should.
A basic shortbread cookie recipe has four to five ingredients depending on whether or not you add salt. You could also use salted butter to get some salt into the cookie. This success of this cookie rests in the butter and how soft your butter really is. I should also mention that this is an egg-free cookie.