This is a modification (of another low-carber’s modification) of a Michelle Obama Shortbread recipe found on the internet. I found the original recipe with 3 sticks of butter to be way too greasy with butter, quite frankly, and the shortbread was entirely too crumbly with 3c. almond flour and only 2 egg yolks to hold it together. The first batch I made literally fell apart in my hand when I tried to eat them, with huge bits falling onto the floor for my puppies to enjoy.😦 So I made another batch with several changes and those came out much better. So my recipe below reflects those changes. Not acceptable until OWL.
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2½ sticks (1½ c.) unsalted butter, softened
1 c. granular Splenda (or equivalent sweetener of choice)
1 pkt. stevia sweetener
3 beaten eggs
3 c. almond flour
1 T. coconut flour
½ tsp. vanilla extract
¼ tsp. salt
1/3 c. oat fiber (do NOT use oat bran, as it it much higher in carbs)
DIRECTIONS: Preheat oven to 325º. Line a sheet pan with parchment paper. Cream butter, Splenda and stevia together until smooth. Add 3 beaten eggs and vanilla extract, whipping to combine well. Add almond flour, coconut flour, oat fiber and salt. Stir well to a smooth batter. Spread dough evenly onto parchment-lined pan. You can use your fingers moistened with cold water to do this or use plastic gloves if you ave some. Batter will spread to about ¼” thickness. Poke holes into shortbread with tines of a fork about every 2″. Bake at 325º for 25 minutes or just until it begins to brown lightly on the edges. You don’t want this to get over-browned! Cut carefully into 32 pieces while still slightly warm. I am storing these in the freezer and find that firms them up a bit for easier, less-crumbly handling.
NUTRITIONAL INFO: Makes 32 rectangles of shortbread, each contains:
12.9 g fat
4.09 g carbs, 2.10 g fiber, 1.99 g NET CARBS
2.99 g protein
30 mg sodium