Sugar Free Shortbread

Alright, lovely people, gather ’round because we’re diving into something a little bit magical today: Sugar Free Shortbread. Yep, you heard me right. These lil’ beauties are this irresistible blend of buttery goodness, without any of that sugar hangover — perfect for when you’re trying to impress someone or just feel like you *kinda* have it together on a random Tuesday.

So, let me take you on a journey — a crunchy, crumbly adventure that has become not just a recipe, but a hero in our family snack game. Anytime this comes out of the oven, my husband, who is all about his sweets, gets this delighted look like he’s just won the snack jackpot. It’s like our secret weapon for turning a slow afternoon into a cozy memory or taming the snack-attack beast that is my twelve-year-old.

Why You’ll Love This Sugar Free Shortbread

1. It’s basically magic – no sugar, all the love.
2. Calls for like, five things… because who’s got time for more complicated stuff?
3. Perfect for when you want something slightly bougie but just don’t feel like trying that hard.

How to Make It

Alright, so, imagine we’re chatting over cups of tea (or whatever you prefer) at my chaotic kitchen counter. You’re gonna need to grab some butter – yes, the real deal please – and let it get all melty and dreamy. Then, sling in your chosen sugar substitute – I use erythritol because it doesn’t leave me feeling weird, but, hey, you do you.

Mix that into a buttery paste, and toss in some flour and a pinch of salt. Do *not* forget the salt, trust me, it’s the difference between “eh” and “yum.” Mash it all into a dough (get your hands messy, it’s part of the fun) and then smoosh it into your pan. Bake it till it’s golden and fills your house with that “I’ve got my life together” smell. And then boom! Shortbread. Wasn’t that simple?

Ingredient Notes

– **Butter**: Dreams are made of this. Unsalted all the way, but if you go salted, skip the extra salt later on.
– **Erythritol**: This is my go-to sugar swap here, but dive into your pantry of sweet alternatives. Just don’t blame me if it gets weird.
– **All-purpose flour**: No all-purpose? Try almond flour, but be prepared for some mild chaos; it’s not a one-to-one swap.

Recipe Steps

1. Preheat the oven to 325°F (165°C).
2. Melt the butter until just soft, not boiling.
3. Mix in your chosen sweetener until fully incorporated.
4. Combine with flour and salt until dough forms.
5. Press dough into a baking pan, smoothing the top.
6. Bake for 25-30 minutes until golden.
7. Let it cool before slicing for those perfect edges.

What to Serve It With

Tips & Mistakes

Let’s keep it real. You’ll want to eat it warm, but try to hold back until it cools, otherwise it’s just a crumbly, sticky mess — not ideal if you’re aiming for aesthetics.

Storage Tips

Store these bad boys in an airtight container on the counter if you indulge in under two days. Fridge will keep them longer, but don’t be surprised if you catch yourself staring into the fridge at midnight… they’re dangerously good cold, or, you know, as breakfast.

Variations and Substitutions

Okay, so here’s the scoop: swap out the butter for coconut oil if you’re feeling adventurous and craving something tropical. Honey works in place of the sugar substitute if you’re not worried about a touch of the sweet stuff. And if you’re me, sometimes you just say “screw it” and throw in a handful of chocolate chips because who doesn’t love chocolate?

Frequently Asked Questions

Sugar Free Shortbread

This delicious sugar free shortbread is buttery, crumbly, and perfect for anyone avoiding sugar but craving a sweet treat.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups Almond Flour
• ▢ 0.75 cup Butter Softened
• ▢ 0.5 cup Erythritol
• ▢ 0.25 teaspoon Salt Optional
• ▢ 1 teaspoon Vanilla Extract

Instructions

Preparation Steps

• Preheat the oven to 325°F (163°C) and line a baking tray with parchment paper.
• In a large bowl, cream the softened butter and erythritol together until smooth and fluffy.
• Add almond flour, salt, and vanilla extract to the butter mixture and mix until a soft dough forms.
• Roll the dough into a log, wrap in plastic wrap, and chill for 30 minutes.
• Slice the dough into 12 equal pieces and place them on the prepared baking tray.
• Bake for 30 minutes or until the edges are lightly golden.
• Let cool completely before serving.

Notes

Store in an airtight container for up to one week, or freeze for longer storage.