This easy Basic Shortbread Crust is great for any of your low carb dessert bars. It can be baked or left as is.
I've used this basic shortbread crust in several recipes up to date and I really, really like it. It's a great all-around base for every bar and layered dessert I've made. It's been perfect for both baked and unbaked applications calling for a cookie or shortbread crust. I'll admit, however, that I prefer it baked.
After baking the bottom gets all golden with a warm buttery taste reminiscent of a pie crust/cookie combined. It has helped me capture that elusive "tastes like the real thing" essence that is sometimes hard to find in low carb and gluten-free baking.
Apart from the almond flour, which is ubiquitous in low carb baking, I have added unsweetened shredded coconut because it helps lower the carb count. Upon taking a bite, I can detect a faint hint of it in the crust, but nothing that screams "coconut".
This basic shortbread crust is easy to make and requires only a few minutes to put together. Pressing it firmly into the pan is key to it's success so I suggest laying a piece of waxed paper over the crust ingredients and using a flat bottomed glass to help the process along. This recipe makes a pretty thick crust in and 8 x 8 inch pan, a nice substantial crust in a 9 x 9 inch pan, and a sturdy thinner crust in a 9 x 13. I suggest either a 9 x 9 pan (my favorite size) or a 9 x 13.
Recipes incorporating this shortbread crust: Cranberry Walnut Crumb Bars, Low Carb Chocolate Lasagna, Coconut Cream Layered Dream, Caramel Pecan Squares, Pecan Turtle Cheesecake Bars
1 batch of this basic shortbread crust is 30 net carbs
***If divided into 16 servings: calories: 144, fat: 12, Carbs: 3.2, Fiber: 1.3, Protein: 3.6 NET CARBS= 2 per serving
[This recipe contains affiliate links.]
Basic Shortbread Crust
Ingredients
- 2 cups almond flour 180 g
- 1 cup Bob's Red Mill Shredded Coconut (ground in a coffee grinder) 65 g
- ⅓ cup whey protein powder 25
- ⅓ cup low carb powdered sugar 45 g
- ½ teaspoon salt
- 4 ounces salted butter 113 g
Instructions
- NOTE: Spray a 9x9 inch metal pan with baking spray and line with a piece of parchment that covers all or most of the bottom of the pan and overhangs two opposite sides. This will help you remove the whole dessert from the pan.
- Follow the directions of your recipe as this may be pre-baked before proceeding with the recipe -OR- it may be used as is in the recipe with no pre-baking. My recipes are generally baked at 350 degrees.
- Measure all of the dry ingredients into a smallish mixing bowl. Mix thoroughly with a whisk.
- Melt the butter and add it to the dry ingredients. Stir and press the mixture with a large spoon or rubber spatula until the butter is incorporated. Squeeze a small amount in your hand to test if it will hold together nicely. If not, add 1-2 more tablespoons of melted butter.
- Press firmly into a prepared pan. Follow the directions of your recipe for baking. I bake on the bottom rack or the position of from that to get a browned bottom.
Notes
Nutrition
Recipes that use this Short Bread Crust:
Low Carb Blueberry Crumble Bars
Lisa
Hi Kim, I love to bake and I am trying to bake keto friendly, healthy, and no gluten. Please confirm, in your short bread crust recipe, are you saying cocoa powder can be used in place of the vanilla whey protein( I don’t have whey protein), will it change the flavor?, I’m looking for a great sweet pie crust for fruit pies. Thank you
Kim Hardesty
Hi Lisa. It's actually better to sub cocoa powder for coconut flour when making something chocolate, but you can sub the cocoa powder for the protein powder in this recipe - just make sure to adjust the sweetness. Yes, it will change the texture and obviously the taste.
When added to pie crusts, whey protein powder (I only use unflavored zero carb protein powder, now), with its crystalline texture, makes the texture more "short". When adding whey protein powder to cakes and other bakes goods, its adds structure and a more bread-like texture while helping with the rise. It's a great addition to the low carb pantry. -Kim
Annette Jorquez
Hi -I’m sorry it seems to me all the gram measurements don’t add up -not sure but when I research it doesn’t matchup with yours…can you help or explain how you convert your #s.
Thanks
Annette 😊
Kim Hardesty
Hi Annette. I measure ingredients as I develop recipes. So, after filling my measuring cup, I put the ingredients into my mixing bowl which is placed on a kitchen scale and measure the weight of each ingredient in grams.
Also, I have this handy low carb ingredient chart.
I hope this helps. -Kim
Annette Jorquez
I get a different gram count on the ingredients?🤔. Almond flour should be 110g per cup. How did you come up with 180g for 2cups?
Kim Hardesty
Hi Annette. I measure ingredients as I develop recipes. So, after filling my measuring cup, I put the ingredients into my mixing bowl which is placed on a kitchen scale and measure the weight of each ingredient in grams.
Also, I have this handy low carb ingredient chart.
I hope this helps. -Kim
David
This is a solid recipe. I added 3 teaspoons of xantham gum (guar gum would work as well) to bind it together a little more.
Zee
What are the nets carbs per slice please
Kim Hardesty
Hi Zee. The whole recipe is 30 net carbs. Divide that number bu the number of servings you want. I typically plan on serving 16 so that's about 1.875 net carbs per piece. -Kim
Sue
Is there any way to not use whey protein I don’t buy that ? But making lemon bars with this sounds awesome
Kim Hardesty
Sure. Just don't add it. The texture will be different, but will still work. I would rather see oat fiber or coconut flour used as a sub for the protein powder, but do what you need. Buying an expensive product for one recipe hurts. lol. Make sure to press the crust in as firmly into a metal pan with corners as you can and watch the crust and bars and all ovens are different. Have a nice day. -Kim
Steve Burns
While I've not yet made this--I'm trying to up-keto a recipe from this weeks' NYTimes--the total calorie and nutrition info that was included rather blew me away. 2300+ calories for a full 8X8 or 9x9 for the crust only? Does this make sense?
Kim Hardesty
Hi Steve. So the calories come from the butter and the nut flours. Nuts are higher in calories than regular flour, but also much lower in carbs and sugar. This crust is meant to be the base for dessert bars and divided into 16 servings. I doubt that anyone would eat the whole recipe in a sitting. Each serving is 143.93 calories. I hope that helps. Thank you for bringing up something to me that may be scaring off my readers. I'll have to change how I present the info. Have a wonderful day. -Kim
Jenn
Is there anything I can sub out for the coconut?
Kim Hardesty
Hi Jenn. I just made this recipe for my chocolate lasagna recipe last week and was thinking how or what I could do to offer an option. I originally used the coconut to bulk up the layer for less carbs, plus it gives a crunchy, cookie-like texture (when baked). You can probably just add more almond flour, but it might make it too compact. Maybe you can add a little ground golden flax if you have it? Or maybe look at my Graham cracker crust recipe and add some cocoa powder to taste and a little more butter to help it stick together. You could also use another nut like walnuts or pecans instead of the coconut. I hope this helps. -Kim
Lori Brooks
My husband and I both love Pecan Sandies, a shortbread cookie. Any ideas on how to take this basic shortbread crust and turn it into a cookie?
Kim Hardesty
Hi Lori. This recipe is more for bar cookies. My PCOS Kitchen has a nice recipe for shortbread cookies. -Kim
Carol Jester
I can't eat almonds. How can I sub coconut flour for the almond flour?
Kim
I have not made this with all coconut flour. You could try using the coconut flour shortbread recipe from Paleo Hacks. It may work. -Kim
Michele
Quick question:
A few of these dessert bar recipes use either shredded coconut or coconut ground in a coffee grinder. I really don't like coconut what could i use as a substitute?
Kim
Hi Michelle, great question. I chose the coconut because it helps make a more cookie-like crust and helped to lower the carbs. You can use more almond flour instead of the coconut flour. The texture will be different, but it should still be good. -Kim
Ana
Is it really 2303 calories?
Kim
Yes, Ana, for the entire recipe. if you divide by 12 servings it is 191 calories per serving. I like to use this recipe as the base for lemon bars, cranberry bars and layered desserts. I hope this helps. -Kim
Alli
I feel blind... What temperature is this supposed to bake at?
Kim
Hi Alli. Are you using this crust as part of another recipe? If so, there should be instructions in the recipe on how to handle the crust, either pre-baking or not. If you are using this on your own, then you may pre-bake at 350 for 10-15 minutes to set the crust and gently brown it. For some applications, you may want to wait to bake with the remainder of your recipe. For no-bake recipes, you may even skip the step of pre-baking. I hope this helps and did not confuse the issue. I added the temperature to the recipe. - Kim
Betsy
Delicious! I just wanted plain shortbread to snack on and your recipe was exactly what I was looking for. I was worried that the vanilla whey powder would add a weird taste, so I added in a good amount of cinnamon, nutmeg and allspice plus some chopped walnuts to mask that flavor. I ended up with yummy a flavor that goes great with my tea! I baked them for about 20-25 minutes until golden on the sides. Then I had to cool them completely before cutting and getting out of the pan. Next batch I'm drizzling with chocolate! Thank you so much for a great low-carb and versatile recipe!
Kim
Betsy, this is awesome! I didn't think to use this as an actual shortbread recipe. I love how you spiced it up and I bet it was delicious with your tea. Thanks for sharing. Have a wonderful day. -Kim
RoseAnn
Hi, just trying this delicious looking recipe now..what is the approx time the crust needs in the oven...You never said..
Thanks, R
Kim
Hi RoseAnn. It depends on the recipe. I use it both cooked and uncooked. If you are baking it, then about 10 - 15 minutes or just until it begins to brown. This recipe says to follow the directions of your recipe for baking. I hope this helps. Have a nice weekend. -Kim
Cici
How am I preparing my pan?
Kim
Cici, I'm sorry I missed you earlier and I'm sorry about the badly written recipe. I have corrected it and I hope it reads better with the additional information. Because this recipe is used in several other recipes on the blog, I just included the how-to in those recipes, but this is great to be used as the base for recipes you create on your own and you needed that information. I hope the new information helps. Thanks so much for your question. Have a great week! =Kim
Lainie
What is the whey protein powder for? Is there a substitute for this or can it be omitted? Is it purely flavour?
Kim
Hi Lainie. If you can't have the whey protein, then you may leave it out, but the texture won't be the same. Many low carb baking recipes on the internet call for it and this is why... Flour has gluten in it which is a protein that helps provide the structure and stretch in baked goods. Low carb flour subs. do not have the same kind of structure so we tend to use more eggs to try to great some structure to our baked goods. Another thing we add is protein powder.
The whey protein powder in this recipes does a few things:
1. It does provide some flavor, simulating a "cookie" taste (although I use unflavored whey protein powder all the time to avoid buying two containers of protein powder).
2. It is a "fluffy filler" that helps separate the ingredients a bit for zero carbs (I use Ispoure).
3. It helps provide a little sandier/drier texture to baked goods - like pie crusts which helps them avoid a heavy cardboard-like structure.
4. It also helps baked good achieve a more "bready" texture like in the pizza recipes I have on the site.
Thanks for your great question and I hope I have convinced you that I didn't just throw a frivolous ingredient into the mix. I think very carefully about each ingredient I use in my recipes as each ingredient serves a purpose. Sorry for the long answer. I am full of energy and words today. Have a super week/weekend! -Kim
Laura Melby
Loved the insight!! very helpful!!
Ros
Thank you... I really appreciate your informative, thoughtful answer. I’ve learned a lot from you over the years.
Debbie Schm
is this crust really 2303 calories and 31 net carbs? In a 9x9 pan? hmmm... not sure this would be worth having in a low carb diet.
Kim
Debbie, the crust is pretty thick and is a little less than 2 net carbs per 1/16. If you put it in a 9x13 pan and divide the portions further, the net carbs go down. I have added the nutritional information per 1/16 serving to the post above the recipe. Perhaps giving the information for the whole crust was confusing to readers. I'm sorry for any confusion. Thanks for your comment. -Kim
Rebecca
Could you use coconut flour instead of shredded coconut?
Kim
Hi Rebecca. I used the shredded coconut to lower carbs in the recipe. Coconut flour is the dried shredded coconut with the oil pressed out of it. They behave differently. You could try maybe 1/3 cup of coconut flour instead of the shredded coconut, but I can't guarantee the result as I haven't tried it. I'm not trying to be difficult, I just haven't tested out that combination yet. Let me know if you try and like it. Have a nice week! -Kim
Sarah
I went into this recipe thinking I could just switch out ground coconut for coconut flour until I went to bake and decided to read the reviews first. I did 1/3c like you had mentioned. Baked for 15 mins. They did have large air bubbles after baking, this was even after pressing firm with a jar. As soon as I took cake out of the oven, I repressed the crust and let cool. I was worried having the lemon filling leak thru the crust like others had mentioned but apparently pressing after baked, worked. Unsure what the crust is supposed to taste like originally, but these are amazing! Lemon bars is what I’ve been craving since starting keto. I think I found my cure!
Sarah G
Thanks!
Sarah G
I was thinking of using this crust with a pumpkin pie. Do you recommend baking it first by itself then baking again with pumpkin pie mixture or baking both together one time?
Kim
Hi Sarah, great question. Are you making pumpkin BARS? If so, this will work beautifully. Make sure to press it firmly into the pan and do not pre-bake as the nuts will burn. Bake at the lower third of the oven. If you are making a PIE, then I have two other crust recipes on the site listed under Basics. One is an almond flour crust and the other is a walnut crust. No, I wouldn't pre-bake the crusts or the nuts will burn - just at one time with the filling. Bake the pie on the lower third of the oven. Have a nice week. -Kim
John/Kitchen Riffs
I'm a real sucker for shortbread -- anything shortbread. So I'm a sucker for this recipe. The coconut is a fun inclusion -- gotta tell Mrs KR, who is the baker in our family. She swears by the same brand almond flour you use, too. Anyway, good stuff -- thanks.
Kim
Thanks, John. Hope you guys enjoy the recipe!