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


  • 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


  • 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.


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