Scottish Shortbread Cookies

These Scottish Shortbread Cookies are low carb (just 1.5 net carbs) and gluten free. Full of that classic buttery flavor, they’ll go great with an afternoon cup of tea or coffee!

For this recipe you’ll need: almond flour, coconut flour, hemp seed, Swerve or erythritol, grass-fed salted butter
 If you are in a hurry click here to go straight to the recipe.

Low carb Scottish Shortbread cookies are gluten free, too! From Lowcarb-ology.com

I was addicted to Lorna Doones when I was a kid. You know, back when I actually had a metabolism? I’d get a box of Lorna Doones, a brick of cream cheese, a knife, and a Dr Pepper and sit on the floor of my room sketching, eating, and listening to Mott the Hoople. Most of you won’t remember them but trust me, it was a great band.

Obviously that’s no longer and option.

A few days ago I asked on my Facebook page what people’s favorite cookie was. Someone said, Scottish Shortbread — and I wish I could find a good low-carb one and other people agreed. That sounded like a challenge to me. You may not know this but when food bloggers ask you questions on social media it’s to get an idea of how we can improve on what we’re doing. Most of the time we’re posting things hoping that you are as hungry for the recipe as we were. When you answer those questions or comment and ask for a particular recipe you can bet most of us will be trying to get it for you as quickly as possible. Don’t be afraid to message me on Facebook, leave comments, or even emailing me to let me know what you need. You are the reason this blog is here.

Anyway, it can be hard to get textures right when you are adapting to low-carb. That was my big struggle but I think I found the sweet spot of flour mixtures that makes it happen. Be sure to use a good, grass-fed, real (salted) butter because that’s where a chunk of your flavor is going to come from. I use Kerrygold – and they aren’t asking me to say that. I seriously spend the extra on their butter because it has a great, fresh flavor. I get it at Costco which is a little easier on the wallet.

Gluten free, low carb Scottish Shortbread cookies are easy to make and so good! From lowcarb-ology.com

!!!! Let The Scottish Shortbread Cookies Cool Completely !!!!

The only other thing that you need to make sure to do for success is to let the Scottish shortbread cookies cool COMPLETELY… and I do mean completely. If you try to remove them from the pan before they’re cool you’ll have a handful of tasty crumbs. You’ve been warned.

Twice.

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If you’re going to make these a lot you might as well make them pretty. This ceramic shortbread pan presses a thistle design into the shortbread as it bakes. That makes it even BETTER than Lorna Doones! Swerve sweetener is excellent in this recipe. It’s a combination of erythritol and oligosaccharides and measures cup for cup like sugar. Plus it won’t cause your blood sugar levels to be unstable. Finally, you are going to need a food processor to get the best results with this recipe.

Here’s the Scottish Shortbread Cookies recipe. I hope you love it as much as I do!

Print

Scottish Shortbread Cookies

Buttery, lightly sweetened Scottish shortbread is sweet and just right with cup of tea. Buttery-crumbly perfection... just like the original.
Course Dessert
Cuisine low carb
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Author Marye

Ingredients

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup shelled organic hemp seeds
  • 1/2 cup Swerve sweetener or other cup for cup sugar free sweetener
  • 3/4 cup well chilled salted grass-fed butter, cut in sqares

Instructions

  • Preheat the oven to 350F.
  • Generously butter a 10-inch glass pie pan
  • Blend the almond flour, coconut flour, hemp seed, and sweetener in a food processor.
  • With the food processor on low drop the squares of chilled butter in slowly, one at a time.
  • Pulse until the mixture comes together and looks like a soft cookie dough.
  • Press the mixture evenly into the pie pan.
  • Score in 8 equal wedges with a knife.
  • Prick each wedge with a fork.
  • Sprinkle a little more sweetener over the top and press in gently.
  • Let stand for 10 minutes. This helps the coconut flour to absorb moisture.
  • Bake for 20 to 25 minutes, or until top is golden brown.
  • Remove from oven. LET COOL COMPLETELY or it will fall apart.
  • Cut along score lines and enjoy.

Notes

Calories: 226 ... Carbs ...3.5 ... Fiber: 2

If you liked these Scottish Shortbread Cookies you may also like…

Lemon Lavender Cookies

Sugar Cookies

Low Carb Vanilla Wafers Sugar Free Mom

Raspberry Almond Thumbprints All Day I Dream About Food

Low Carb Scottish Shortbread cookies are so easy to make and less than 2 net carbs per serving. Gluten free, too! From Lowcarb-ology.com

Last Updated 06/28/2019

36 Responses to “Scottish Shortbread Cookies”

  1. I adored Lorna Doone as a kid too. Love your healthier version.

    Reply
    • Thanks Christie!

  2. You definitely answered your facebook’s friends about making this Scottish shortbread cookie 🙂 It reminds me of my fave Dutch shortbread cookies

    Reply
    • 🙂 Oh, so good! I love the buttery crumble!

  3. This looks fantastic! Thanks for sharing!

    Reply
    • Thanks!

  4. Lorna Doones, cream cheese and Dr. Pepper. Wahoo!!!! These shortbread cookies look fantastic! I love shortbread!

    Reply
    • Me too!

  5. These sound incredible! I’ve been trying to cut down on carbs since I lost some weight at the end of last year and these would be great to stash in the freezer for cookie cravings!

    Reply
    • They are so good. I haven’t tried to freeze them –

  6. I. Love. Shortbread. Seriously, I think it’s my favorite cookie. I’m not big into sugary sweets, so that is why a perfect shortbread like this one is what I look for when it’s time to dunk in my coffee. Delish!

    Reply
    • Thanks Dee Dee! That’s exactly how I like them too.

  7. oooo I’m so glad you asked and someone said Scottish Shortbread because these are awesome! My husband loves shortbread! Gotta make these for him!

    Reply
    • Let me know what he thinks!

  8. Thanks so much for answering our cries for shortbread help! This recipe looks fabulous! And now I’m thinking that it would make an excellent crust for a summery pie!! Can’t wait to try it!

    Reply
    • Anything for you, Angela. Let me know what you think.

  9. I can’t eat coconut. What can I replace coconut oil and flower with?

    Reply
    • butter and almond flour. 🙂

    • Thanks for the reply.
      Can you give me measurements or ratio for coconut oil to butter and almond flower?

    • The coconut oil should be the same measurement as butter.

  10. Hi can I sun the hemp for more almond/coconut?

    Reply
    • No.

    • Can you sub psyllium husk powder for the hemp? Thanks!

    • I haven’t tried. I’d think that you could but it might make them too dry.

  11. I use erythritol as it is the best thing I can get, will that make much difference to the taste? I love the carb laden shop bought Scottish butter shortbread and am glad I have found a low carb recipe to make my own thank you

    Reply
    • No it should be fine.

  12. Is there a sub for the hemp seed? What job does it do?

    Reply
    • There is no substitute. It gives it texture.

  13. I dont have shelled, organic hemp seeds available. Can I just leave them out?

    Reply
    • No they are an important part of the texture

  14. Do you think flax seed or sunflower seed would work instead of hemp seed.? Thank you!

    Reply
    • No because they have different texture. The sunflower seed would be the closest.

  15. I have a nut allergy, and have found that almond flour is often the alternative to regular flour. Any suggestions on what I can use…LOVE shortbread and am hoping to figure out how to make low carb, nut free shortbread…as well as other goodies.

    Reply
    • Have you tried hemp seed or ground sunflower seeds?

  16. I found a recipe I want to try for Raspberry scones. I have been trying different recipes since my diagnosis with type 2 diabetes. I purchased coconut flour to substitute and have Stevia for sweetener. I wanted to let you know that I have followed you for years and tried many of your recipes. I am selfishly delighted that you are on the same crusade as I am. That being finding ways to prepare foods that we would be denied with this disease, in a healthier way. I am curious about the differences in coconut and almond flour and why you use both.

    Reply

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