Keto Shortbread Cookies (2024)

My keto shortbread cookies are crispy and buttery. You need only 6 basic ingredients to make them. I have topped them with a deliciously rich coconut butter glaze. Gluten-free, sugar-free and just 0.3 grams of net carbs.

If I had to pick a favourite dessert, it would be cookies. They are easy and quick to make, require just a few ingredients and come with a handy in-built portion control.

It's impossible for me to pick one favourite cookie recipe. I love all of them! There are these keto peanut butter cookies, my keto chocolate chip cookies or the keto coconut flour cookies. All perfect treats for different days and different needs.

In fact, I love cookies so much I have written an entire ebook about them, which is aptly named Keto Cookies.

This keto shortbread cookie recipe is definitely a great all-rounder.

The recipe has been on my website since 2017 and I still make it regularly. Over the years, I tweaked it a little. The original version included stevia, which I don't use any more in recipes. I now prefer the taste of erythritol over stevia.

Ingredients

Here are the ingredients you'll need for low carb shortbread cookies:

• Almond flour- I always use ground almonds, which are equivalent to regular along flour in the US. Super-fine almond flour works as well.
• Coconut flour- Always works well in combination with almond flour
• Powdered erythritol - Erythritol is the best choice for crunchy cookies because it sets hard. Use either pure erythritol or blends such as Swerve or monk fruit sweetener.
• Butter - should be softened
• Almond extract - or use vanilla extract instead
• Baking powder
• Xanthan gum- this is optional. Gives a firmer crumb structure.

Optional: add a pinch of salt to the dough.

Instructions

This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities

Step 1: Mix together the dry ingredients.

Step 2: Add the softened butter, almond extract and mix in a blender until you have a smooth dough.

You can also use a large mixing bowl and a handheld electric mixer.

Step 3: Divide the dough into 2 balls. Use a rolling pin to roll out between 2 sheets of baking paper.

Step 4: Place the rolled out dough in the fridge or freezer for 10 minutes. This will make the dough easier to work with.

Step 5: Use a cookie cutter or shot glass to cut shapes. (Or go all creative like me and choose an egg cup).

Step 6: Place on a baking sheet lined with parchment paper. Leave t least 1 inch of space between the cookies. Bake for 6 minutes or until the edges are golden. Let the cookies cool completely.

Step 7: For the optional glaze, warm the coconut butter in a pot or in the microwave and stir in the sweetener.Spoon over the cooled cookies and wait until set.

Variations

Here are ideas how you can change the recipe:

Low carb shortbread cookie rounds: Roll the dough into a log. Wrap in cling film. Chill in the fridge, then slice cookie rounds. Oven time will increase to 10+ minutes.

Shortbread rectangles: Roll the cookie dough between 2 sheets of parchment paper into a rectangle. Chill. Then, cut into rectangles using a sharp knife. Prick with a fork to create the typical shortbread look. Transfer to a baking sheet lined with parchment paper. Bake until golden.

Add-ins: Add sugar-free chocolate chips, nuts such as crushed pecans or walnuts or sugar free dried cranberries to the dough.

Sugar free icing: Mix ¼ cup of powdered erythritol with 1 teaspoon of water and add a few drops of vanilla extract.

Flavor: Add lemon zest for lemon shortbread or for chocolate shortbread, add 2 tablespoons of cocoa powder to the dough.

Recipe FAQs

Serve With

Serve with a strong cup of coffee, a steamy cup of tea or this indulgent sugar free hot chocolate.

Storage

Store in an airtight container for up to 2 weeks.

Alternatively, freeze for up to 3 months. Freeze in a single layer so the cookies don't stick together. Once frozen, transfer into a freezer bag.

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