If you’ve been missing that rich, buttery crunch of traditional shortbread, this keto shortbread cookies recipe is going to be your new favorite. Made with simple low-carb ingredients like almond flour and butter, these cookies taste just like the classic version, without the sugar or carbs.
I still remember my grandmother’s holiday cookie tin filled with crumbly shortbread squares, and honestly, this keto version brings back the same cozy memories. The best part? They’re incredibly easy to make, even if you’re brand new to keto baking. Whether you enjoy them with your afternoon coffee, gift them during the holidays, or keep a stash in your freezer for quick cravings, these low-carb shortbread cookies hit the spot every time.
Plus, with just a handful of pantry staples, you can whip them up in less than 30 minutes. That means you don’t need to wait for a special occasion, this recipe is perfect for everyday treats that fit your keto lifestyle.
Table of Contents
Quick Highlights
- Buttery and crisp with a melt-in-your-mouth texture
- Made with almond flour (gluten-free & grain-free)
- Just 2g net carbs per cookie
- Ready in under 30 minutes
- Perfect for holiday baking or everyday snacking
How to Make it
Keto Shortbread Cookies
18
servings10
minutes15
minutes110
kcalA buttery, crumbly, melt-in-your-mouth cookie made with almond flour and keto-friendly sweetener. This keto shortbread cookies recipe is so easy and comes together in under 30 minutes for the perfect low-carb treat.
Ingredients
2 cups almond flour
0.5 cup unsalted butter, softened
0.5 cup powdered erythritol (or preferred keto sweetener)
1 teaspoon vanilla extract
0.25 teaspoon salt
Directions
- Start by preheating your oven to 325°F and lining a baking sheet with parchment paper. This will help the cookies bake evenly and prevent sticking.
- In a medium mixing bowl, cream together the softened butter and powdered erythritol until light and fluffy. This step is key for getting that perfect shortbread texture.
- Add in the vanilla extract and salt, then mix again until combined.
- Next, stir in the almond flour gradually until a soft dough forms. The dough should hold together when pressed, but still feel slightly crumbly, just like traditional shortbread.
- Once the dough is ready, roll it into a log or scoop it out and gently shape it into small balls. Flatten each cookie slightly with your hand or the back of a spoon to give it that classic shortbread look.
- Place the cookies on the prepared baking sheet and bake for 12–15 minutes, or until the edges are lightly golden. Be careful not to overbake, as almond flour can brown quickly.
- Allow the cookies to cool completely on the baking sheet before moving them. They’ll firm up as they cool, giving you that perfect crisp-yet-tender bite.
Notes
- For extra flavor, add a splash of almond extract or lemon zest to the dough.
- If you want perfectly shaped cookies, roll the dough into a log, chill it, then slice into rounds before baking.
- Powdered sweetener works best for smooth texture, granulated sweetener can make the cookies grainy.
- These cookies keep well in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months.
- Always let the cookies cool completely before handling, they’re delicate when warm but crisp up as they set.
Nutrition Facts
- Total number of serves: 18
- Calories: 110kcal
- Fat: 10g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
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Tips for Making the Best Keto Shortbread Cookies
There’s something special about getting shortbread just right, that delicate balance of buttery crispness with a melt-in-your-mouth texture. The good news is that this keto version is super forgiving, but here are a few tips to make sure they turn out perfect every time:
- Use room temperature butter: Softened butter blends much better with the sweetener, giving your cookies that smooth, classic shortbread texture. If you’re a fan of buttery desserts, you’ll also love this rich keto toffee cake recipe that melts in your mouth.
- Don’t overbake: Almond flour browns quickly, so pull them out as soon as the edges turn golden. They’ll finish setting up as they cool.
- Let them cool completely: These cookies are very delicate when hot but firm up beautifully once cooled. Patience pays off here!
- Chill the dough for neat slices: If you prefer perfectly round cookies, roll the dough into a log, chill for 30 minutes, then slice before baking. This is the same trick I use when shaping keto biscuit dough.
- Powdered sweetener is best: It dissolves smoothly into the butter, while granulated sweeteners can leave a gritty texture.
Variations on Keto Shortbread Cookies
Once you’ve mastered the classic base, you can get creative with this keto shortbread cookie recipe and try different flavors and add-ins:
- Chocolate Dipped Shortbread: After cooling, dip half of each cookie in melted sugar-free chocolate and let it harden for an extra indulgent touch. If you love chocolatey treats, my keto mug brownie recipe is another quick option that pairs perfectly with these cookies.
- Nutty Shortbread: Mix in ¼ cup finely chopped pecans, almonds, or walnuts for added crunch and flavor.
- Lemon Shortbread: Add 1 tablespoon of lemon zest to the dough for a fresh, citrusy twist. For another zesty option, try my keto lemon bars recipe.
- Coconut Shortbread: Fold in 2 tablespoons unsweetened shredded coconut for a tropical variation.
- Dairy-Free Version: Swap the butter with coconut oil or vegan butter for a dairy-free option.
- Festive Flavors: Add a touch of almond extract or sprinkle with cinnamon for a holiday-inspired cookie.
Frequently Asked Questions About Keto Shortbread Cookies Recipe
Can I make these keto shortbread cookies ahead of time?
Yes! These cookies store beautifully. You can keep them in an airtight container at room temperature for up to 5 days, refrigerate them for a week, or freeze them for up to 2 months. Just let them thaw at room temperature before serving.
What’s the best flour for keto shortbread cookies?
Almond flour works best because it mimics the texture of classic shortbread. Coconut flour isn’t a good substitute here since it absorbs too much liquid and would make the cookies dry, here’s a detailed comparison of almond flour vs coconut flour. If you’d like a coconut-based bake, try my keto pancake recipe with coconut flour.
Which sweetener should I use?
A powdered keto-friendly sweetener like erythritol, allulose, or monk fruit blends works best. Powdered versions dissolve smoothly into the butter, giving you that melt-in-your-mouth texture without any graininess.
How do I keep keto shortbread cookies from crumbling?
The key is to let them cool completely before moving them. When warm, almond flour cookies are fragile, but they firm up perfectly once cooled.
Can I flavor these cookies differently?
Absolutely! You can add almond extract, lemon zest, shredded coconut, or even dip them in sugar-free chocolate for variety. If you enjoy experimenting, you might also like my keto cookie dough recipe for another fun, customizable treat.
Sweet, Simple, and Totally Keto – Time to Bake!
There you have it, a classic favorite turned low-carb with this easy keto shortbread cookies recipe. They’re buttery, crumbly, and satisfying in every bite, yet made with just a handful of simple keto-friendly ingredients.
Whether you’re baking them for the holidays, sharing them with friends over coffee, or keeping a secret stash for your own sweet cravings, these cookies prove that keto desserts can be just as delicious as the originals.
I can’t wait for you to try them! If you bake a batch, let me know how they turned out, and don’t forget to experiment with a few of the fun variations we talked about.
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