Low Carb Carbalose Duck Fat Shortbread Cookies. As I nearly always have duck fat in my refrigerator for sautéing and frying foods, I thought this recipe might be a natural to put on the sight. I know most of you might not have duck fat but it is usually available in your grocery store or…you can do it the way I do and save your fat when you cook a duck. I can usually get about 2 cups of fat per duck which of course makes the fat pretty much free-cool huh? The really nice thing is there is no sugar in these cookies and as I have used Just Like Sugar, EZSweetz and Carbalose flour for many years, I am very confident in them. Best of all…they also have no nut flours or coconut in them so they are nicely crunchy from the ground chia seeds and flax seed meal. If you can get your hands on a little duck fat these are very, very easy to make. 1947, I just love the bin# on the chia seeds-it’s the year I was born.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 2 C Carbalose Flour***
- ⅓ C Butter Softened Plus A Bit More For Baking Dish (About ½ t Only On The Bottom)
- ⅓ C Cold Rendered Duck Fat (Needs To Be Cold As Duck Fat Is Liquid At Room Temperature)
- ½ C Just Like Sugar Baking
- 1 Beaten Egg
- 6 Drops EZSweetz Liquid Sucralose***
- ½ T Ground Chia Seeds
- ½ T Flaxseed Meal
- Add chia seeds, flax seed meal and EZSweetz to beaten egg and mix well. The chia dust will look like pepper-not to worry and it does not show in the finished product.
- In a medium bowl add butter, duck fat, and Just Like Sugar mix slowly at first, until the Just Like Sugar is incorporated and then beat it until it lightens in color and gets fluffier.
- Beat in egg mixture until well incorporated.
- On low, add the flour slowly until mixed and dough just comes together.
- Spread dough evenly to about ¼” in prepared 10”x10” baking pan.
- Dough may seem a be a little dry (stiff) (it's not) and if it is, sprinkle it evenly into pan, distribute & pat down well with your fingers and with a small glass, "roll" over it completely to make the top smooth.
- With a sharp thin knife or a bench scraper (best) if you have one (a filet knife works well for this) cut down to pan every 1” or 9 cuts, turn and cut every 2.50” or 3 cuts for a total of 40 shortbread cookies.
- Take a small poker of some kind (wooden skewer works well) and make 2 pokes all the way through to bottom of pan in each shortbread.
- Refrigerate for 1 hour, making sure dough is well chilled.
- Just before ready to bake, preheat oven to 350°.
- Bake 17-18 minutes or until barely browned at the edges.
- Cool completely in pan then gently de-pan and enjoy. They are very light and crunchy almost...like a shortbread.
- 10 Servings
- 188 Calories, 7.5g Protein, 15.7g Fat, 10.5g Carbs, 6.7g Fiber, 3.8g Net Carbs
- Make sure your duck fat is cold to begin with or you will watch it melt before your eyes in the bowl.
- Perfect with a mid-afternoon cup of tea.