Shortbread Thins You’ll Love: Low-Carb and Festive
Making these Low-Carb Shortbread Thins is as fun and simple as classic sugar cookies—roll, cut, bake, and enjoy guilt-free buttery goodness!
| serving size | carbs | fibre | net carbs |
|---|---|---|---|
| 1 Thin | 5g | 3.9g | 1.1g |
Low-Carb Shortbread Thins You’ll Love
Spread some holiday cheer with these scrumptious low-carb shortbread thins! Whip up a batch (or two, or three!) and package them in adorable boxes with a festive ribbon.
Healthy gift idea!
These delightful treats are perfect for sharing with family and friends, especially those following a low-carb lifestyle. Not only are they delicious, but they’re also a super healthy gift option! Make the holiday season unforgettable with these buttery goodies!
Easy to Make
Making these low-carb shortbread thins is a delightful experience; it’s as easy as whipping up a batch of traditional sugar cookies. I love the part where you roll out the dough to your preferred thickness—there’s something so satisfying about getting it right. Then comes the fun part: using cookie cutters to create playful shapes!
Why You Will Love Festive Low-Carb Shortbread Thins
- Low-Carb and Keto Recipe: These low-carb shortbread thins are a delightful experience and a guilt-free indulgence. Make them without flour and granulated white sugar, which generally adds a lot of sugar and carbs to regular sugar cookies.
- Buttery Crisp Texture: The buttery flavour and crispy texture will remind you of traditional cookies, while the versatility will allow you to customize them with your favourite flavours or spices.
- Fun to make: Rolling out the dough and cutting out fun shapes is a great way to add some excitement to baking, especially during the holiday season! And the fun doesn’t have to stop at Christmas—there are so many occasions throughout the year where you can get creative with your cookie shapes!
- Gifting: Spread holiday cheer with delicious shortbread thins! Make a batch (or more) and package them in cute boxes tied with festive ribbons. These tasty treats are perfect for sharing with family and friends, especially those on a low-carb diet. Gift a healthy delight this season!
Carbs and Servings in Low-Carb Shortbread Thins
These shortbread thins are extremely low in carbohydrates and are an ideal treat with a cup of tea or coffee while on a keto or low-carb diet. You can snack on a serving without being concerned about the carb content unless you need to maintain ketosis.
under 2g net carbs per shortbread
This recipe yields around 36 servings, depending on the size of your choice of a cookie cutter. Each shortbread thin is also approximately 74 calories.
- 5g of carbohydrates
- 3.9g of fibre
- 1.1g of net carbs
Ingredients Notes and What You Will Need
Almond Flour
- I buy almond flour online or at most grocery stores; I use the Kirkland brand from Costco, which tends to be less expensive and is good quality.
Coconut Flour
- Coconut flour helps balance the “nutty” taste in the almond flour, which I sometimes find too strong. Buy it online or from grocery stores in the health sections.
Low Carb Sugar / Sweetener
- You will need a low-carb sugar substitute like Monk Fruit or Erythritol, which are safe to consume and taste like regular white sugar but without the carbs.
Butter
- I prefer salted butter, but unsalted butter will also work if that’s what you have available. You can also use grass-fed or churned butter.
Salt & Baking Soda
- Salt reacts with baking soda during baking, giving the shortbread thins a buttery, crispy texture.
Vanilla Extract
- A little extract enhances the overall taste of the cookies, keeping them flavourful and buttery.
How to Make Low-Carb Shortbread Thins
- Preheat the oven to 350F and line 2 baking trays with parchment paper. Keep aside two more sheets of parchment paper.
- Cut the butter into small pieces and add it to an electric mixer bowl with the sweetener. Mix on medium speed until combined. Add in the vanilla extract and mix until combined into a grain-like texture.
- Add the rest of the dry ingredients and mix at medium speed until the dough forms. Using your hands, quickly bring the dough together and divide it into 3 round balls.
- Lay a sheet of parchment paper on the counter and lay one dough on it while keeping two dough balls aside.
- Place the 2nd sheet of parchment paper over it and roll it to about 1/4 inch thick.
- Use cookie cutter shapes to make 8-10 pieces (or as many as possible), then carefully remove each piece with a spatula. Transfer them to a baking tray, keeping the pieces ½ inch apart.
- Gather the leftover dough with your hands, add another dough ball, roll it out as before and cut more shapes. Repeat cutting shapes until all the dough is used.
- Bake the cookies, one tray at a time, in the centre of the oven for 5-6 mins. Keep an eye on them, as they will turn brown quickly at the edges. Remove the tray and let the cookies cool until they’re easy to pick up.
- Once cooled, you can decorate them with icing or store them in an airtight container. They usually become a little crisper after a day.
Tips and Variations to Low-Carb Shortbread Thins
Expert tips:
- Use cold butter and cut it into small pieces before mixing it with the sweetener.
- Avoid mixing the dough with your hands too much, as it can get sticky and difficult to roll out.
- Work with smaller batches of dough for an efficient workflow as you roll, cut and bake.
- If the dough becomes too soft to roll out, place it in the fridge for 10 minutes before rolling.
- Keep an eye on the cookies and take them out of the oven when you see the edges turn slightly golden.
- Allow the thins to cool completely.
Variations to this low-carb recipe:
- Substitute the vanilla extract with almond, lemon or peppermint extract.
- Add spices such as cinnamon, nutmeg, or even ginger to change the flavour of these shortbread thins.
- Replace part of the almond flour with ground nuts like pistachios or hazelnuts.
- Finely chopped fruits like my sugar-free Candied Orange Peels will add a fruity flavour to these cookies.
- Make slightly thick cookies for decorating.
- If you want a low-carb recipe for Ted Lasso Shortbread, as in the show, check out my version here.
How to Store Shortbread Thins
Store cookies in an airtight container on the counter for 2 to 3 days, or keep them in the fridge for up to 10 days. To freeze them, place the cookies in a single layer between sheets of parchment paper in a freezer-safe container, and they will last for up to 2 months.
When you’re ready to enjoy them, take out as many as you’d like and leave them on the counter for about 15 minutes to thaw before consuming. Enjoy!
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Shortbread Thins You’ll Love: Low-Carb and Festive
INGREDIENTS
- 2 cups Almond Flour
- ½ cup Coconut Flour
- ½ cup Sweetener
- 10 tbsp 150g or ⅔ cups Butter
- ¼ tsp Salt
- ½ tsp Baking soda
- 1 tsp Vanilla Extract
INSTRUCTIONS
- Preheat the oven to 350F and line 2 baking trays with parchment paper. Keep aside two more sheets of parchment paper.
- Cut the butter into small pieces and add it to an electric mixer bowl with the sweetener. Mix on medium speed until combined. Add in the vanilla extract and mix until combined into a grain-like texture.
- Add the rest of the dry ingredients and mix at medium speed until the dough forms. Using your hands, quickly bring the dough together and divide it into 3 round balls.
- Lay a sheet of parchment paper on the counter and lay one dough on it while keeping two dough balls aside.
- Place the 2nd sheet of parchment paper over it and roll it to about 1/4 inch thick.
- Use cookie cutter shapes to make 8-10 pieces (or as many as possible), then carefully remove each piece with a spatula. Transfer them to a baking tray, keeping the pieces ½ inch apart.
- Gather the leftover dough with your hands, add another dough ball, roll it out as before and cut more shapes. Repeat cutting shapes until all the dough is used.
- Bake the cookies, one tray at a time, in the centre of the oven for 5-6 mins. Keep an eye on them, as they will turn brown quickly at the edges. Remove the tray and let the cookies cool until they’re easy to pick up.
- Once cooled, you can decorate them with icing or store them in an airtight container. They usually become a little crisper after a day.