Best 3 Diabetic Shortbread Recipes

Cooking for those with diabetes can sometimes feel like a challenge, especially when it comes to baking. Fortunately, there are ways to create delicious and satisfying treats that are also diabetic-friendly. One such treat is diabetic shortbread. Shortbread is a classic Scottish cookie that is known for its crumbly texture and buttery flavor. With a few simple adjustments, it is possible to make a version of shortbread that is suitable for people with diabetes. In this article, we will guide you through the process of making diabetic shortbread, providing a detailed recipe and helpful tips to ensure the best results.

Let's cook with our recipes!

DIABETIC SHORTBREAD WEDGES

Diabetic Shortbread Wedges image

Diabetic Shortbread cookies. I have not tried these yet. The recipe is in response to a request for diabetic shortbread.

Provided by Steve P.

Categories Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 cup all-purpose flour
3 1/2 teaspoons Equal sugar substitute
1 tablespoon cornstarch
1/8 teaspoon salt
8 tablespoons cold margarine, cut into pieces
1/2 teaspoon vanilla
1/2 teaspoon almond extract
12 whole unblanched almonds or 12 whole pecan halves

Steps:

Combine flour, Equal® for Recipes or Equal® Spoonful?
,cornstarch, and salt in medium bowl, cut in margarine with pastry blender until mixture resembles coarse crumbs.
Sprinkle vanilla and almond extracts over mixture and stir in; mix with hands briefly until dough begins to hold together.
Pat dough evenly in bottom of greased 8-inch round cake pan.
Lightly cut dough into 12 wedges with sharp knife, cutting about halfway through dough.
Pierce each wedge 2 to 3 times with tines of fork; press almond into each wedge.
Bake in preheated 325*F (160*C) oven until shortbread is lightly browned 25 to 30 minutes.
Cool on wire rack; cut into wedges while warm.

DIABETIC MILLIONAIRE'S SHORTBREAD

Diabetic Millionaire's Shortbread image

I was digging around this box of recipes that Mom gave me before she died and I found this one that my brothers and I loved! They're like homemade candy bars! I tweeked it to make it diabetic

Provided by Paul Bushay

Categories Candies

Time 45m

Number Of Ingredients 10

Ingredients

SHORTBREAD:
2 stick butter, cut into small pieces
2 c all-purpose flour
1/3 c splenda/sugar blend
1/2 tsp sea salt
CARAMEL LAYER:
28 oz diabetic sweetened condensed milk
2 Tbsp butter
CHOCOLATE TOPPING:
3/4 lb good-quality milk chocolate

Steps:

1. Preheat the oven to 350°F.
2. SHORTBREAD:
3. Spray 2, 8 inch square pans with PAM baking spray
4. Place the flour, Splenda blend and salt in a food processor and pulse once.
5. Add butter and pulse until mixture resembles peas.
6. Press the shortbread mixture into prepared pans
7. Bake until golden brown around the edges, about 20 minutes.
8. Remove from the oven and let cool completely.
9. CARAMEL LAYER:
10. In a heavy-bottomed saucepan over medium-low heat, combine the diabetic condensed milk and 2 tablespoons of butter
11. Slowly bring the mixture to a boil, stirring continuously.
12. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes.
13. Pour the caramel over the cooked shortbread
14. Spread evenly using an offset spatula.
15. Cool to room temperature.
16. CHOCOLATE TOPPING:
17. In a glass bowl set over a saucepan of simmering water, melt the chocolate.
18. Once chocolate has melted, pour it over the cooled caramel layer.
19. Cool at room temperature for about 10 minutes
20. Then place in the refrigerator to cool completely
21. Cut into 1-inch squares and enjoy
22. Store the unused portion in the fridge

DIABETIC SHORTBREAD

Diabetic Shortbread image

Make and share this Diabetic Shortbread recipe from Food.com.

Provided by Bluenoser

Categories Dessert

Time 30m

Yield 60 cookies

Number Of Ingredients 4

Ingredients

1/2 lb butter
1/2 cup sugar
1/2 cup rice flour
1 3/4 cups flour

Steps:

Cream butter with sugar in mixing bowl til soft and fluffy.
Stir in rice flour and all purpose flour until blended.
Roll on lightly floured board.
Cut into 1 1/2" rounds.
Place on ungreased cookie sheets.
Prick with a fork (to form design if desired).
Bake 325F 25 mins til golden.

Tips:

Use almond flour and oat flour instead of all-purpose flour: Almond flour and oat flour are both low-carb alternatives to all-purpose flour, making them a good choice for people with diabetes.
Use a natural sweetener: Instead of refined sugar, use a natural sweetener like stevia or erythritol. These sweeteners have little or no impact on blood sugar levels.
Add some healthy fats: Adding healthy fats like butter or coconut oil to your shortbread cookies can help to slow down the absorption of sugar into the bloodstream.
Don't overmix the dough: Overmixing the dough can make the cookies tough. Mix just until the ingredients are combined.
Bake the cookies at a low temperature: Baking the cookies at a low temperature (300°F) will help to prevent them from burning.
Let the cookies cool completely before eating them: This will help to firm them up and make them less likely to crumble.

Conclusion:

These diabetic shortbread cookies are a delicious and satisfying treat that can be enjoyed by people with diabetes. Made with almond flour, oat flour, and a natural sweetener, these cookies are low in carbs and sugar, and they're also a good source of healthy fats. By following these tips, you can make delicious diabetic shortbread cookies that are both healthy and satisfying.