These almond shortbread cookies are made with almond flour and monk fruit erythritol instead of refined flour and sugar, delivering rich almond flavor while keeping blood sugar stable.
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Preheat the oven to 350°F and line a baking sheet with parchment.
Whisk together the almond flour, monk fruit sweetener, baking soda, and salt in a mixing bowl.
Beat in the butter and almond extract until it forms a crumbled mixture.
Gather the mixture into a ball by hand then wrap in plastic and chill for 15 minutes.
Pinch off pieces of dough and roll them into 1-inch balls.
Place the cookie balls on the baking sheet and flatten slightly with a fork.
Bake for 8 to 11 minutes until the tops just start to brown then cool for 10 minutes on the baking sheet.
Transfer to a cooling rack to cool completely.
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Regular all-purpose flour will change the texture and carb profile significantly. Almond flour is essential for the diabetes-friendly aspect and shortbread crumb. Not recommended as a direct swap.
Erythritol or stevia work as 1:1 replacements. Avoid honey, sugar, or agave, which will spike blood sugar. Allulose (1:1 ratio) also works well.
Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. Freeze for up to 3 months.
Ensure butter is softened, not melted. Almond flour can absorb moisture differently than wheat flour—if dough is too soft, chill before baking.
Yes. Scale all ingredients by 2, and bake in batches on separate trays for even browning. Do not overcrowd the baking sheet.
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