Monday, October 8, 2012

Quick Low Carb Shortbread

I like to have a little snack sometimes in the afternoon with a cup of black coffee. I have always loved shortbread, but the sugary, carby cookies from the grocery store or my own oven were not only unhealthy but felt addicting. I could eat the whole pan and not be satisfied. Now, I try to keep my snacks to 100-200 calories, low in carbs and higher in protein and fat. This is a nice way to enjoy shortbread that is low carb, sugar free, and grain free. The edges are nice and crisp and the shortbread has a very nice crumb. They are  tasty but don't have that crazy addictive nature to them that sugary, high carb shortbread cookies do. And you can't get a simpler, more easy shortbread recipe!

Quick Low Carb Shortbread

1/4 c almond flour (I use Bob's Red Mill almond flour/almond meal)
1 tsp melted butter
dash of salt
1 tsp sugar free vanilla syrup

Mix this all together. Divide in half, roll into balls, place on a cookie sheet lined with parchment paper. Flatten to about 1/4-1/3" thick. Bake at 300 degrees until lightly browned (mine took about 15-18 minutes in the toaster oven). Remove to wire rack and cool (or eat warm!)


Recipe makes two cookies. Each cookie contains 97 calories, 3 g carbs, 3 g protein, and 9 g fat.

6 comments:

Anonymous said...

That looks delicious. Thank you for the recipe!

Michelle said...

This looks so good. I saved this in my recipe file. Thanks!!

timothy said...

it's amazing how yummy healthy food can be, and without that horrib bloated nasty ravenous feel you get with junk!

Leslie said...

Looks and sounds yummy, but I'd probably binge on this! Too cookie like for me to handle responsibly!

Deniz said...

Oooh, Lynn, this look great. Can't wait to give this a go.

With the new low-carb lifestyle still going well (generally) the only thing I've been 'really' missing is a wee snackette with a coffee at the weekend.

I think you may just have provided the answer. :-)

Anonymous said...

Tried these yesterday and they are delicious! It is so nice that the recipe only makes two - no chance of pigging out. thanks very much. Liz