coconut shortbread

winner banting  recipe


  • 3/4 c coconut flour
  • 6T ghee / butter (I used a combo of both) – softened
  • 1t vanilla essence
  • 1/4t bicarb
  • 1/4c xylitol


  • Combine all the ingredients until well mixed
  •  Place wax paper in a bread tin
  • Put the mixture into the tin and refrigerate for 30 minutes10615497_344291759028863_308461564015317125_n
  • Preheat oven to 110*
  • Remove from the fridge, slice into pieces
  • Bake in the oven for 40-50 minutes (until brown)


6 thoughts on “coconut shortbread

  1. francescapac says:

    Bicarbonate of soda and baking powder are both leavening agents and expand when cooked helping products to rise. I’m sorry your shortbread crumbled so badly 😦 Perhaps next time you can try packing it in tighter in the baking pan before baking?


    • francescapac says:

      I used bicarb – it’s inportant to remember there is no gluten in any of these recipes so they aren’t exact replicas of the originals! Yes this is more crumbly but stayed together fairly well!!!


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