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 way too greasy and too crumbly.  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. Made them 🙂 but made me 😦 .   So I made another batch with several changes and those came out much more to my liking.  So my recipe below reflects those changes.  These are certainly not Walkers shorbread, but very tasty nonetheless.  These are not acceptable until OWL Phace 2 of Atkins.

TIP:  I store these in the freezer and preferred them eaten right from the freezer.  They don’t really get hard and are much less fragile that way.

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2½ sticks (1¼ c.) unsalted butter, softened

1 c. granular Splenda (or 1 c. equivalent sweetener of choice)

2 beaten eggs

3 c. almond flour

1 T. coconut flour

¼ 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 (mine are 12″x17″) with parchment paper.  Cream butter and Splenda together until smooth.  Add the 2 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 have 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 light golden on the tops and edges.  For a firmer shortbread, cook them longer, but don’t let these get too brown or the taste will change!  Cut carefully into 32 pieces while still slightly warm.  I like to store these in the freezer and eat them right out of the freezer.  I find that makes them less fragile/crumbly.  🙂

NUTRITIONAL INFO: Makes 32 rectangles of shortbread, each contains:

133 calories, 12 g  fat, 4.09 g  carbs, 2.10 g  fiber, 1.99 g  NET CARBS, 2.9 g  protein, 30 mg sodium

16 thoughts on “Shortbread

    1. I don’t find it so at all, Darr. It does have a chalky texture, but that isn’t detected after baking (unless you use too much in a recipe). But gritty like sand, I don’t equate the two.

      Now erythritol seems gritty as it tends to recrystalize after baking (over time) and that may be what you are detecting. I also find flaxmeal to be occasionally gritty, but there is neither in this shortbread. 🙂

  1. Kimberly

    Where do you find oat fiber? I’m excited to try this. Have been looking for a low-carb cookie. So many have honey as sweetener…while paleo, not low carb + I’m allergic!!

    1. There really is no substitute for this virtually zero carb alternate flour additive. You can leave it out and see what happens. but you will be experimenting. I use tiny amount s in recipes to give them a more real flour taste and texture. Omitting it will cook up an edible shortbread, but clearly a different texture. But they’ll probably be still quite good.

  2. Cindy

    Just a note about the butter. 2 1/2 sticks is 1 1/4 cup but the recipe says 1 1/2 cup. Wondering which you meant.

    1. Thanks so much for noticing that omission. The 1½c. was the original recipe and I didn’t change that when I reduced butter from 3 to 2½ sticks. Muchas Gracias. I’ve corrected that now. 🙂

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