Low Carb Paleo Shortbread

AIP paleo shortbread cookies - vegan, grain free, low carb, delicious and super simple!

I promise I’ll start posting non-dessert recipes again soon, but these are just so good I can’t help myself! They’re made of coconut butter, coconut flour and a touch of maple syrup – seriously delicious, but not without nutritional benefit! And holy crap, it’s low carb, too (1 net carb per cookie)!

I know, there’s maple syrup – but don’t freak out! It’s just enough to help hold these together and give some flavor without adding any real amount of carbs. If you want to sub for a sugar free syrup, though, be my guest!

If you want a mineral-rich cookie with mild antibiotic properties (from both the coconut butter and the maple!) that is also rich and buttery and tastes like all that is amazing, then this is the cookie for you.
AIP paleo shortbread cookies - vegan, grain free, low carb, delicious and super simple!

Low Carb Paleo Shortbread

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12 cookies

Serving Size: 1 cookie

Calories per serving: 76

Fat per serving: 7g

Carbs per serving: 3g total - 1.1g net carbs

Protein per serving: .8g

Fiber per serving: 1.9g

Low Carb Paleo Shortbread

Shortbread cookies that are not only simple and delicious, but are paleo, vegan AIP-compliant, grain free, gluten free and perfect with tea.

Ingredients

Instructions

  1. Preheat your oven to 300°F.
  2. Mix in salt and maple syrup into coconut butter.
  3. Mix in coconut flour – a thick dough should have formed, if it’s not as thick as regular cookie dough, sprinkle in a little (seriously, just a little) coconut flour at a time and mix.
  4. Divide into 12 flat patties (about 2″ in diameter, and around a 1/4″ thick).
  5. Bake for 20 minutes, until golden around the edges.
  6. Let cool for another 15 before diving in

Notes

Pro tip: I used a muffin tin for these to divide evenly, and make sure they didn’t spread.

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http://meatfreeketo.com/low-carb-paleo-shortbread/

4 Comments

  • Sherri May 8, 2015 at 9:26 pm

    1 tbsp flour? Is this a misprint?

    Reply
    • Liz May 9, 2015 at 5:31 am

      It’s not! It’s a tbsp of coconut flour, which is really absorbent. The coconut butter also functions as a flour once cooked. 🙂

      Reply
  • B May 11, 2015 at 2:24 pm

    Can coconut oil or unsalted butter be used instead of coconut butter? Also, can almond flour be used instead of coconut flour?

    Reply
    • Liz May 11, 2015 at 2:29 pm

      Coconut butter has the actual coconut meat still in it, so it’s more like almond butter than regular butter. Coconut flour is far more absorbent than almond flour, so it would take a lot of experimenting to get it right!

      Reply

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