Do you love shortbread as much as I do? I’ve never been able to get enough Walker’s Shortbread or Lorna Doones. And now I can’t get enough of this sugar-free, low-carb version that my family and I now enjoy.

These are super delicious, and they are super duper easy to make. No mixer and certainly no sifter required! I simply stir the six ingredients together in a bowl, scoop them out, criss-cross them with a fork, and about ten minutes later I’m in shortbread heaven.

Try these cookies! You’ll love them! And then, do what I do. Make them for family and friends who don’t even need to eat sugar-free, and watch them devour them without even noticing that there is no sugar. Ha!

P.S. I’ve recently been buying my almond flour at Aldi! Yay for affordable groceries, and even specialty items like almond flour.

Quick and Easy Sugar-Free Shortbread Cookies

Prep Time 3

Cook Time 12

Total Time 15

Serving Size 12 cookies

Ingredients

1 stick butter at room temperature
1 1/2 C almond flour
1/4 t salt
3 squirts liquid Splenda
1/2 t vanilla
1 large egg

Instructions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Place all ingredients in a medium size bowl and stir together until combined.
Scoop the dough onto the prepared pan. Use the back of a form to press crisscrosses on each cookie.
Bake for 12-14 minutes, until the cookies start to turn light brown around the edges. Allow to cool completely before removing from the pan. The cookies will continue to firm up before removing from the pan.