keto shortbread cookies

Low Carb Keto Shortbread Cookies! This buttery shortbread cookie recipe is so easy to make. These cookies are made with almond flour - and just 5 other ingredients - and they're only 1.5g NET CARBS a piece.

Keto Shortbread Cookies | Low Carb, Gluten Free, &amp; Sugar Free

Cups (212 grams) Blanched Almond Flour

½ Cup (80 grams) Confectioners Erythritol

½ Tsp Baking Soda

Large Egg

½ Cup (112 grams) Melted Butter

Tsp Pure Vanilla Extract

While the oven is preheating, add all of the wet ingredients into a large bowl and mix them until combined.

Now, add in the dry ingredients, and mix until combined, and a batter has formed.

Once a batter forms, put parchment paper on a baking sheet, and then use a cookie scoop to form 18 cookies on the sheet.

When you've added the balls of cookie dough to the sheet, use the bottom of a spoon to flatten them on the baking sheet.

Bake the cookies for about 12 minutes or until the tops are golden brown.

Yummmmmmy!! Added a little lemon extract to mine.

These are VERY tasty.  And that's saying alot because my buds are old ;o).  

However, is the 300˚ a typo?  I had 20 cookies and I baked them 25 minutes to get them done.

Thanks so much for this recipe.  I will be trying your brownie one next!!

Made these with my morning coffee today!! So good :)

These do not taste like shortbread but I absolutely *love* them - and so easy to make!

I can't believe how easy this recipe was to make using only a few key ingredients.  They turned out absolutely delicious.  I actually had to bake my batch for 20 minutes at 300°F and another 5 minutes at 350°F for the golden brown. They turned out perfect. I'm in Los Angeles,  California and using an electric range if that makes a difference. Thank you very much for a great recipe.

Great cookie. Trying at a high altitude. Thanks ketoier.

So good! I did a lemon glaze on mine:) mine were not as crispy though.

Really tasty. I used 1 tablespoon of almond extract instead since I wanted almond cookies and had to cook them longer. They came out really nice. I'm going to try anise flavoring next.

I followed the recipe to the T but somehow I ended up with cakies (cookies with a pound cake texture). NOT complaining at all, though. Love the taste, the butteryness and simplicity of this recipe. Definitely making it again!

Amazing recipe 😍 I followed the instructions and they turned out delicious. I added PB on top and it’s delicious. Thanks for the easy recipe.

Amazing recipe 😍 I followed the instructions and they turned out delicious.

https://www.youtube.com/watch?v=Yq-ffdgEkOc

Today I'll show you how to make Keto Shortbread Cookies with almond flour! Easy Keto Cookie Recipes are my favorite low carb recipes to makee! And today's Shortbread Cookie Recipe is sure to be will be a hit with the entire family.

Connect With Me On Instagram:
https://www.instagram.com/thejoeduff

OTHER KETO RECIPES:
Keto Pizza: https://bit.ly/2vaJV0U
Keto Chocolate Peanut Butter Breakfast Bars: https://bit.ly/2MSKh7j
Keto Pound Cake: https://bit.ly/2xdYC3t
Keto Chocolate Cream Cheese Cookies: https://bit.ly/2OFdsHS
Keto Strawberry Cheesecake Fat Bombs For Keto: https://bit.ly/2M2TjtW

THINGS I USED IN TODAY'S KETO RECIPE:

Food Scale: https://amzn.to/2stDBTb

Cookie Scoop: https://amzn.to/2srL9Dn

Confectioners Erythritol: https://amzn.to/2LvXKOu

Almond Flour: https://amzn.to/2QPJUsa

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KETO SHORT BREAD COOKIE INGREDIENTS: 

Dry Ingredients
2 Cups (200g) Almond Flour
1/2 Cup (75g) Confectioners Erythritol 
1/2 Tsp Baking Soda 

Wet Ingredients:
1 Large Egg
1/2 Cup (112g) Melted Butter
1 Tsp Vanilla Extract

Optional Icing:

2 1/2 Tbsps (30g) Confectioners Erythritol
1 Tbsp (10-12g) Unsweetened Vanilla Almond Milk

Macros per cookie (recipe makes about 18 cookies):
113 Calories
11g Fat
2.5g Carbs
1g Fiber
(1.5g NET CARBS)
2.5g Protein

*NOTE: Macros don't account for the erythritol sweetener, it has ZERO CALORIES.
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Free 20 Mug Cakes E-Book: https://bit.ly/WeeklyRecipeNewsletter

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Keto Shortbread Cookies Recipe | How To Make Low Carb Shortbread Cookies For The Keto Diet

Keto Shortbread Cookies are so buttery and tender, they absolutely melt in your  mouth. These almond flour cookies have all the classic flavor of regular shortbread, with a fraction of the carbs.

Keto Shortbread Cookies Recipe

almond flour

powdered Swerve Sweetener ((see notes))

tsp xanthan gum ((optional))

tsp fine sea salt

butter,

tsp vanilla extract

mini keto chocolate chips ((optional))

Preheat the oven to 300ºF and line a cookie sheet with a silicone baking mat or parchment paper.

In a food processor, combine the almond flour, sweetener, xanthan gum, and salt. Pulse a few times to combine. Scatter the butter over top, add the vanilla, and pulse until the mixture resembles coarse crumbs and begins to cling together.

To add mini chocolate chips, transfer the dough to a bowl and stir in the chips until evenly distributed.

Remove the bottom of a 9-inch springform pan and place the sides on the prepared baking sheet with the clip closed. Press the dough firmly and evenly inside the pan sides, then loosen and remove.

Use a large, sharp knife to slice the circle into 12 to 16 even wedges. Use the tines of a fork to decorate the edges and/or make prick marks in the wedges.

Bake for about 30 minutes, until the edges are becoming golden. Then remove and turn off the oven. Recut the shortbread along the cut lines and gently separate. Space out around the cookie sheet.

Return to the warm oven and use a wooden spoon to prop the door open slightly. Let the shortbread sit inside for another 10 to 20 minutes, until just firm to the touch. Remove and let cool completely on the pan.

To make shortbread wedges

Gather the dough together into a ball and transfer to a silicone mat. Cover with a piece of parchment or waxed paper and roll out to 1/4 to 1/3 inch thickness. Do not roll too thinly.

Use cookie cutters to cut the dough into desired shapes, then place on the prepared baking sheet. Bake until the edges are becoming golden, 20 to 25 minutes.

Turn off the oven, prop the door open with a wooden spoon, and let the shortbread sit inside until just firm to the touch. Remove and let cool completely on the pan.

To make cut outs

Tried the recipe, loved it. Used 9" springform pan, so easy.

Delectable, delicious, and duck soup (i.e., easy task)! I doubled the recipe because I mistakenly added granulated sweetener, then read that it should be powdered. So I doubled the recipe, in order to add powdered sweetener, and it baked into a pleasingly thick, yummy shortbread. Thank you for sharing your excellent recipe!

Wonderful taste and so easy!
thanks Caroline!

I did not make with chocolate because I did not have any. But what I truly loved is that they were sweet enough but not too sweet. Yay!

Great job on this one Carolyn!!     Excellent texture and flavor.    I didn’t have the right pans and was too lazy to use cookie cutters so I just pressed the dough into a 8x8 glass pan and cut them like a cookie bar - might have been a little thick but still turned out great.

Just made round ones by hand and they are unbelievably good. Thank you! So easy to just pulse in a food processor and scoop out portions. I baked mine for 15 mins and it was enough.

Fabulous recipe! I followed it exactly and they satisfied my cravings for Walker Shortbread cookies. I used the Golden Lakanto Monkfruit sweetener (with Erythritol) and 1/4 tsp each of almond and vanilla extracts. I also used the xanthan gum and the cookies never crumbled! Thanks so much for all your wonderful recipes, and helpful tips, this one  brought back some great childhood memories.

Thanks for this recipe! I tried another keto shortbread recipe and it was eggy and had such a weird texture. This is much more like the real deal.

This is my new fave treat! Initially made for a cheesecake base but had a bite with my coffee &amp; decided it wouldn't get better than that! I followed recipe almost exactly (added 1 tsp of cinnamon but not sure it made a difference). For round 2, after baking I spread with a thin layer of keto cheesecake (no-bake recipe), keto cranberry jam &amp; sprinkled with  roasted pumpkin seeds (the shortbread was the star even with toppings). Yum!

My keto shortbread cookie recipe yields rich, buttery, perfectly crisp cookies. Made with one bowl, I love how they taste just like classic shortbread cookies! 2 grams net carbs per cookie. 

Keto Shortbread Cookies

allulose

butter

eggs (room temperarure)

vanilla extract

almond flour (blanched almond flour)

Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.

In a large mixing bowl, add your softened butter and allulose. Using a hand mixer, beat together until creamy. Add the vanilla extract and eggs, one at a time, until combined and smooth. Gently fold in the almond flour, until combined.

Using a large spoon or cookie scoop, form 12-15 balls of dough and place on the lined pan. Press down on each ball into a cookie shape, followed by crossing on either side with a fork.

Bake the cookies for 17-20 minutes, or until beginning to go golden around the edges. Remove from the oven and allow cookies to cool completely.

Really easy to make. Tasty and my kids enjoyed them as a school snack so low carb protein cookie win!

Not made these yet. Waiting on my Allulose to arrive from Holland.

Absolutely perfect!!! From texture to flavor... used recommended ingredients (sweetner/flour)... at the price of sugar free or sweets for diabetics... this is a huge win...
ALM.  Checking out blondie next...

Amazing recipe! Easy to make, great tasting low carb cookie

Arman, could you please clarify which type of butter to use?    Salted or unsalted.

Very nice. Thank you! I’ve yet to find a bad recipe here. You’re great!

The best keto shortbread cookies ever. SO GOOD.

Hands down, the BEST keto shortbread cookies recipe I've ever made- crisp and crumbly and just the texture you'd expect.

Love!!!! this recipe! I used the cookie crumbs for the crust on my cheesecake. Let them cool completely, very crunchy, perfect! Basically made it just like a graham crust, perfect keto crust,Thanks Arman :)

Made this recipe last week—so easy and so good! It didn’t spike my sugar so even better! I think next time I’ll try adding other flavors like pumpkin spice, orange/lemon extract or even rum. Thanks so much.

I added the cinnamon and Lilly's white chocolate chips. 18 minutes baking time for mr. Very good!

I made these cookies for the first time tonight. Oh my gosh, they are delicious. The dough came together easily. They have a nice crunch around the edge of the cookie and they’re soft on the inside. Yum!!

I’m excited to try some of the other suggested variations.

Holy Moly! I made this but subbed the almond flour for “hazelnut flour” and used 1/4 c monk fruit sweetener. They were great!

I have a question about the Almond flour. I’m new to cooking for Keto this year, so I’m not sure what I did wrong. I doubled your recipe because I needed to split these between my two adult boys. I had a problem with the texture of the dough. After adding the 4 Cups of almond flour (doubled recipe) the dough was the consistency of wet mashed potatoes. There could be no forming any balls with it, certainly not to “press down”. Imagine having instructions to form balls and press down with overly wet mashed potatoes. So I ended up having to add a LOT more almond flour to get typical cookie dough batter texture. Was I supposed to be using the wet, loose dough? If so, how? The finest super fine Almond flour I could find anywhere was from King Arthur. They have a super fine blanched kind. I measured the first cup, and there were big clumps creating air pockets in the measuring cup. So I stopped and sifted the entire bag first. Does sifting fluff it up and make it appear double the actual measure? Did I initially really only add 2C thinking I added 4C because of what sifting did? Is that what went wrong? According to the label there should be 3-1/2 C total in the bag. After sifting I had almost 6 C. Manufacturers may be imprecise sometimes with their weight and volume, but that’s practically double. Can you help me figure out if I did the right thing, if there is a difference in measuring sifted almond flour vs measuring right out of the bag? And would they have had a better shortbread texture and buttery taste with less almond flour if I had worked with the wet loose dough instead? Thank you! Love your work.

Keto shortbread cookies are light and buttery almond flour cookies with a deliciously rich coconut butter glaze. You can prep them in just 15 minutes. Choose whether you want to use cookie cutters, make a log and slice or roll out and cut into rectangular shortbreads.

almond flour (100 grams)

coconut flour (40

powdered erythritol (55 grams)

butter (softened) (114 grams)

almond extract (or vanilla extract)

tsp baking powder

coconut butter (60 grams)

sweetener

Preheat the oven to 180 Celsius / 350 Fahrenheit electric or 160C / 320F fan.

Stir together the dry ingredients.

Add the softened butter, almond extract and mix in a blender until you have a smooth dough.

Divide the dough into 2 balls and roll out between 2 sheets of baking paper.

Place the dough in the fridge for 20 or in the freezer for 10 minutes. This will make the dough easier to work with.

Using a cookie cutter or shot glass to cut shapes.

Place on a baking sheet lined with parchment paper and bake for 6 minutes or until the edges are golden. Let the cookies cool completely.

Warm the coconut butter in a pot or in the microwave and stir in the sweetener.

Spoon over the cooled cookies and wait for the glaze to set.

Glaze

They are now my go to shortbread biscuits. I love normal shortbread biscuits, but they're very high in carbs.... These are the best alternative, they even taste like shortbread biscuits. They're so quick and easy to make, definitely a 10/10

I made these now with the zest of a lemon and a splash of lemon extract. I did find the dough to need more than 10 mins in the freezer; I had to keep popping it in there after I rolled it out, and after I cut rounds before I could re-roll the scraps. 

Rolled it to about 2mm thick and baked them for 8 minutes which was perfect. Even after cooling, they were soft. 

I know this is because I used xylitol; I've found it's much easier to find in supermarkets etc than erythritol which is more something you'd need to order from Amazon (even one of my local organic shops doesn't even have xylitol, so I have no hope of finding erythritol there!) 

I'm 100% confident they would have had more of a crispy, shortbread texture if I'd used erythritol.
I have a few cut out unbaked cookies and about half the dough (left over from cutting out the rounds) in my freezer - is there anything I can do cooking wise etc to make them crispy? Or will that only happen if I use erythritol?

Hi,
Thank you ..... will give it a go - still tatsed delicious :-)

Easy recipe and very nice taste. 
After I cut out the cookies with a shot glass, I put the baking sheet back in the fridge for 5 minutes, so the cookies would firm up, thereby making it easier to lift with an icing spreader and place on the baking sheet lined with baking paper.

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Top 4 keto shortbread cookies recipes from across the web

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Keto Shortbread Cookies Recipe

Keto Shortbread Cookies

Keto Shortbread Cookies

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