Looking for a healthy Christmas treat? Well look no further. Here at You Totally Got This HQ I am getting into the festive spirit with this sugar-free gluten-free Christmas shortbread recipe. The secret? Stevia, a natural sweetener extracted from the leaves of the stevia plant. It is 100% natural, has zero calories and is 300 x sweeter than sugar. And if you think you haven’t got time for Christmas cooking, think again! These guilt free and delicious festive treats will be ready in just 30 minutes.
Sugar Free & Gluten Free Christmas Shortbread
The best Christmas present ever - healthy shortbread!
- 50 grams of butter
- 1 tablespoon of stevia
- 1/2 teaspoon of vanilla powder or vanilla essence
- 120 grams of almond meal or almond flour
- 60 grams of 85% or above dark chocolate
- Your favourite toppings, I used desiccated coconut, bee pollen and freeze dried pomegranate seeds
- Step 1 Line a baking tray with baking paper, and preheat your oven to 180 degrees celsius.
- Step 2 Use your hands to cream the butter and stevia until it is light and fluffy.
- Step 3 Add the vanilla powder or vanilla essence and mix until combined.
- Step 4 Add the almond meal and mix to form a dough. Do not be afraid to use your hands here.
- Step 5 Roll the dough between two sheets of baking paper, until it is flat and about 8mm thick.
- Step 6 Use a star-shaped cookie cutter to cut the dough into 20 stars. On a warm day the dough may become too soft to work with. If that happens, don’t worry, just pop it in the fridge for 15 minutes before cutting out your stars.
- Step 7 Place the stars on your lined baking tray and cook in the oven for 7 to 10 minutes or until light golden brown. The shortbread will still be soft when you remove it from the oven but it will firm up when cooled.
- Step 8 Leave the shortbread to cool on the tray for 5 minutes and then remove to a baking rack.
- Step 9 Once the shortbread has cooled break the dark chocolate into even sized pieces and place it in a microwave proof bowl.
- Step 10 Heat the chocolate in the microwave for 30 seconds and then stir. After that put the bowl back in for another 15 seconds. If the chocolate is not fully melted put it back in the microwave for another 5 to 10 seconds, but watch it carefully so it does not burn.
- Step 11 Dip the face of each biscuit into the chocolate and then place it back on the rack.
- Step 12 Sprinkle with your favourite toppings, leave to set.
- Want to keep these completely sugar free? Just skip the frosting, they are still super yum…promise!
- Stevia is available in the baking section of your local supermarket. Here at You Totally Got This we use organic stevia from Natvia.
- Store the shortbread in an airtight container, they will be the gift that keeps on giving.
- If you have leftover melted chocolate pour it into small patty pans and pop it in the freezer for a post Christmas treat.
- This recipe uses Australian tablespoons, which are bigger than tablespoons in the UK and USA. If you are unsure, 4 teaspoons, equals one Australian tablespoon.
Let me know what you think of this recipe for sugar-free gluten-free Christmas shortbread. And if you make them, don’t forget to share them on Instagram tag @youtotallygotthis #youtotallygotthis so I can repost your snaps.