Cranberry Rosemary Shortbread (Low Carb and Gluten-Free)


T’was the day before Christmas and all through the house, not a creature was stirring except the parents, trying frantically to finish some wrapping and cooking and all the last minute things they put off until now. Wow. Can you believe tomorrow is Christmas? Despite a marathon wrapping session the other day, I still have quite a few presents to wrap. And I have food to cook. And guests to entertain. And kids to try to wrangle and keep from getting too wild in their excitement. All of which is to say that this last post today is going to have to be a short one. No lengthy story from me. Just a few quick words and the recipe!

I saw a conventional flour and sugar version of these on The Black Peppercorn , and I loved the idea of these flavours so much, I decided I had to recreate them in something I could eat. So I set about making an almond flour version. And they are wonderful. I will say, the shortbread itself is a touch on the soft side and fairly fragile on the first day. But it does firm up nicely after a day sitting out in the open air. And as a vessel to get that cranberry/rosemary/orange flavour to my mouth, it works perfectly. That, after all, was the point! They are quite quick and easy to throw together, in case you are in need of one last treat for your holiday table.

So, my friends, followers and readers…I wish everyone a happy, safe and fun holiday. It is a busy time for me and I have family here from out of town. But I hope to see you all on the flip side.

Joyeux Noel!

Cranberry Rosemary Shortbread

2 cups almond flour
1/4 cup granulated erythritol
1/2 cup butter
1 tsp xanthan gum
1/8 tsp cayenne pepper
1/4 cup unsweetened dried cranberries, minced
1 tbsp fresh rosemary, minced

1/4 cup powdered erythritol
1/2 tsp orange zest
1 1/2 tbsp orange juice

Preheat the oven to 350F.

In a food processor, combine almond flour, butter, erythritol, xanthan gum and cayenne. Pulse until mixture resembles fine crumbs and just begins to clump together. Press mixture evenly and firmly into a 10-inch diameter glass or ceramic tart pan. With a sharp knife, score into 16 even wedges.

Bake 18 minutes, until light golden brown, and then turn off oven. Prop oven door open with a wooden spoon and let sit until oven is cool, about 1 hour. Carefully re-cut the shortbread along the score marks.

For the glaze, whisk together the powdered erythritol, orange zest and orange juice in a small bowl until smooth. Drizzle over cooled shortbread in pan.

Serves 16. Each shortbread has 3.8g of carbs and 1.7g of fiber. Total NET CARBS = 2.1g.

Related Posts Plugin for WordPress, Blogger...


  1. Alice B. says

    Carolyn, thank you for all your work all year(s) to bring recipes and ideas to share with everyone. You are so very appreciated all year long! Merry Christmas to you and yours!!

    I've got dried rosemary, orange extract, dried, jarred orange peel, and frozen fresh cranberries on hand but still think I'll give this recipe a go today just because it sounds so delicious (even though I'll have to make those substitutions). I've stayed out of any kind of sugared Christmas "goodie" (wasn't difficult in the least), have admired so many of the LC/GF recipes shared here and at other wonderful blogs, but haven't made anything. I hope for that to change today and I'll have a treat for Christmas!!

    Thank you so much!

  2. says

    I've got a ton of almond flour from OhNuts – it would be a shame if I didn't make this beautiful shortbread – so I will – gotta watch the rosemary, though,,I have a heavy hand, do not want it to taste like a Christmas tree lol. Merry Christmas, Carolyn! Have a beautiful day!

  3. Kiri W. says

    I saw the original version, too, and the rosemary sounded like an intriguing, atypical ingredient. Lovely twist on the original recipe!

  4. Monica says

    Here in Brazil almond flour is very difficult to find. Does rice flour works the same? Have you tried it?
    Thanks! Mónica.

  5. food_dreamer says

    Hi Monica,

    I can't eat rice flour, but what I suggest is that you look up rice flour shortbread and see what recipes are out there. Then do the rosemary and cranberry and orange glaze as I have done them.



    Blog: All Day I Dream About Food

  6. Jan says

    I made this recipe with unsweetened dried apricots and the flavor combo with the rosemary is very nice. The shortbread was quite crispy before I added the glaze, which soaked right in and made it soft. Next time I will just add the zest of an orange to the dough and skip the glaze.

  7. Stacey says

    Hi Carolyn…I am loving your website and found your various recipes for shortbread!! I wanted to try these….but there’s no mention of adding the cayenne in the directions although stevia is mentioned instead. Am i missing something?

    *combine almond flour, butter, erythritol, xanthan gum, stevia an.

    • Carolyn says

      Clearly that “an” at the end suggests I forgot to do something here! Chances are I cut and paste from another of my recipes and then forgot to fix it. So I’ve fixed it now – thanks for the heads up.

Leave a Reply

Your email address will not be published. Required fields are marked *