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A crunchy low carb butter biscuit

S
suzanne
•
A crunchy low carb butter biscuit

The Ultimate Low-Carb & Gluten-Free Shortbread Cookies

I refused to give up hope that I would one day perfect a truly delicious, low-carb shortbread recipe. I am thrilled to say that day has finally arrived! These cookies are low-carb, gluten-free, and perfectly crisp—just like the traditional favorite.

For years, I searched for the ideal low-carb shortbread. Unfortunately, the recipes I tried—and even those I developed myself—never quite hit the mark. They were always missing that unforgettable, buttery crunch that makes a classic shortbread so irresistible.

Because my family absolutely loves shortbread, I was determined to keep experimenting. At last, I have created a recipe that rivals the original, and we are absolutely thrilled with the results.

I am so excited to share this recipe with you so that you can enjoy them, too!

Preparation time: 15 minutes
Baking time: 15–20 minutes

Ingredients

  • 2 cups almond meal
  • 1/4 cup protein powder (I recommend Slimquick Pure Protein)
  • 1/3 cup granulated sweetener (such as Pyure Organic Stevia Blend)
  • 1/2 tsp baking powder
  • 1/3 tsp xanthan gum
  • 3/4 cup melted butter (Kerrygold unsalted butter works beautifully)
  • 1 tsp pure vanilla extract

Instructions

  1. Preheat your oven to 370°F (185°C).
  2. Mix all the ingredients together in a large bowl until well incorporated.
  3. Knead the mixture until you achieve a soft, pliable consistency, similar to playdough. Tip: If the dough feels dry or powdery, simply add a little more melted butter until it reaches the perfect texture.
  4. Line a large baking tray with parchment paper.
  5. Shape the cookies. You can either use cookie cutters to punch out fun shapes or roll the dough into balls and flatten them into circles. For the best and most even bake, ensure your cookies are consistently 1/2-inch thick.
  6. Bake for 15 to 20 minutes, or until the edges begin to turn a lovely golden brown.
  7. Cool completely. Very Important: When you take the cookies out of the oven, they will be extremely soft. You must let them cool entirely on the baking tray before attempting to move them so they can set and achieve that signature crunch!

Nutritional Information

(Calculated for the entire batch)

  • Fat: 173g
  • Carbohydrates: 60g
  • Sugar: 8g
  • Protein: 59g

(Yields approximately 2g of net carbs per biscuit)

Enjoy your delicious, guilt-free treat! Please let me know your thoughts on this recipe in the comments below. If you loved these cookies, I would be so grateful if you liked and shared this post to support my page. Happy baking!

Frequently Asked Questions

Quick answers to the most common queries about this article

Yes, these cookies are both low-carb and completely gluten-free. With only about 2g of net carbs per biscuit, they are an excellent keto-friendly treat.
If your dough feels dry or crumbly, simply add a little more melted butter and knead it until it reaches a soft, pliable consistency similar to playdough.
Low-carb cookies made with almond meal are extremely soft right out of the oven. You must let them cool completely on the baking tray before moving them so they can set and achieve their signature crunch.
For the best and most even bake, ensure your cookies are consistently rolled or flattened to about 1/2-inch thick before placing them in the oven.
Yes, you can substitute the granulated stevia blend with your preferred low-carb granulated sweetener, such as erythritol or monk fruit. Just be sure to check the conversion ratio for the brand you use.
The recipe recommends Slimquick Pure Protein, but you can use most low-carb vanilla or unflavored protein powders. Whey or casein blends usually bake best to give the cookies a great texture.