Low-Carb Merry Crispness Shortbread Cookies Recipe

Dana Carpender July 17, 2013 CarbSmart Magazine, Dessert Recipes, Holidays & Seasons, Recipes Leave a comment 476 Views

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Low-Carb Merry Crispness Shortbread Cookies Recipe

Dana Carpender's Low Carb Merry Crispness Shortbread Cookies

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Who doesn’t want Low-Carb shortbread cookies? Rich and tender, sheer heaven with a cup of tea or coffee.

Author: Dana Carpender
Yield: 48 cookies 1x

Ingredients

Units Scale

2/3 cup vanilla whey protein powder
2/3 cup almond meal
1 teaspoon xanthan gum
1/2 cup butter (1 stick) at room temperature
1/2 cup coconut oil
1/4 cup powdered Swerve, plus extra for dusting
1/2 teaspoon salt
1 egg yolk
1 1/3 cups shredded coconut meat

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Instructions

Preheat oven to 325° F. Line a jelly roll pan with baking parchment.
In a bowl, whisk together the vanilla whey, almond meal, and xanthan gum so they’re evenly distributed.
In another bowl, using your electric mixer, beat the butter and coconut oil together until they’re fluffy and creamy.
Beat in the Swerve and salt, mixing till it’s all super-well blended–scrape down the sides of the bowl as needed. Now beat in the egg yolk.
Beat in the vanilla whey/almond combo in three additions, making sure each is well-blended before adding more. Finally, beat in the shredded coconut.
Turn the dough out onto the parchment-lined jelly roll pan. Place another sheet of parchment over it, and using a rolling pin and your hands, press the dough out into an even sheet, completely covering the pan–I did need to use my hands to get it all the way into the corners, nipping off bits of dough where there was a bit too much and adding it where it was needed.
When you have a beautiful rectangle of dough, peel off the top parchment and use a thin, straight-bladed knife to score into squares.
Bake 10-12 minutes, until golden. Keep an eye on it–it goes from golden to over-browned quickly.
When your shortbread comes out of the oven, re-score, because your original scoring will have baked together a bit. Then use a sifter to dust the shortbread with a little more Swerve–I used 2-3 tablespoons.
Let your shortbread cool in the pan, then use a pancake turner to transfer to a snap-top container or cookie tin.

Notes

It is important that your coconut oil be solid, not melted, for this recipe. In the winter, mine is solid at room temperature, and I’m guessing yours will be, too–but if you keep your coconut oil near the stove, you might move it to a cooler spot for a few hours before starting.  A nice variation would be to sprinkle your hot shortbread with granular Swerve or erythritol, mixed with a little cinnamon.