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.
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
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- 2 cups Honeyville Almond Flour 180 g
- 1 cup Bob's Red Mill Shredded Coconut (ground in a coffee grinder) 65 g
- 1/3 cup Isopure Vanilla Whey Protein Powder 25
- 1/3 cup Sukrin Melis (or Swerve Confectioners) 45 g
- 1/2 teaspoon salt
- 4 ounces salted butter 113 g
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.
Variations: Sub 1/3 cup of cocoa powder for the vanilla whey protein powder. Sub an equal amount of Sukrin Gold (powder after measuring) for the erythritol.
Recipes that use this Short Bread Crust:
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