Hazelnut Shortbread Recipe - Low Carb & Healthy
Low carb recipe for Hazelnut Shortbread which belongs to the Sweets recipe category.
- 2 cups (270 g) hazelnuts
- 1 cup (225 g) butter, at room temperature
- cup (12 g) Splenda
- 1 egg
- teaspoon salt
- teaspoon baking powder
- 1 cup (130 g) vanilla whey protein powder
- 2 tablespoons (30 ml) water
Preheat the oven to 325F (170C, or gas mark 3).
Grind the hazelnuts to a fine meal with a food processor.
Use an electric mixer to beat the butter until it's fluffy.
Add the Splenda and beat well again.
Beat in the egg, combining well.
Sprinkle the salt and baking powder over the top of the mixture and add half of the ground hazelnuts.
Beat them in, add the rest of the hazelnuts, and beat again.
Beat in the vanilla whey protein powder and then the water to make a soft, sticky dough.
Line a shallow baking pan (a jelly roll pan is best, and mine is 11 15 inches [29 39 cm]) with baking parchment and turn the dough out onto the parchment.
Cover it with another piece of parchment and press the dough out into an even layer covering the whole pan.
(The pressed dough should be about inch [6 mm] thick.
) Peel off the top sheet of parchment and score the dough into squares using a pizza cutter or a knife with a straight, thin blade.
Bake for 25 to 30 minutes or until golden.
You'll need to rescore the lines before removing the shortbread from the pan.
Use a straight up-and-down motion, and the shortbread will be less likely to break outside the score lines.
4 dozen cookies
Each with 1.5 grams of carbohydrates, a trace of fiber, and 1 gram of protein.