Keto Shortbread Cookies Recipe

Classic buttery shortbread cookies in a keto-friendly version.

Shortbread cookies have a storied history dating back to medieval Scotland. Traditionally made with butter, sugar, and flour, these rich, crumbly cookies were often reserved for special occasions such as Christmas or Hogmanay (the Scottish New Year).

For those following a ketogenic diet, enjoying the indulgent flavor of shortbread can seem off-limits. However, with a few simple adjustments, you can savor these delightful cookies without the carbs. This keto shortbread cookie recipe replaces traditional flour with almond flour and sugar with a keto-friendly sweetener, allowing you to indulge guilt-free.

Ingredients

• 1 cup almond flour
• 1/2 cup unsalted butter, softened
• 1/4 cup erythritol or preferred keto sweetener
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Nutrition

Calories: ~90 calories

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream Butter and Sweetener: In a large bowl, use an electric mixer to cream together the softened butter and erythritol until light and fluffy.
3. Add Vanilla and Salt: Mix in the vanilla extract and salt until well combined.
4. Add Almond Flour: Gradually add the almond flour, mixing until a dough forms. The dough should be soft but not sticky.
5. Shape Cookies: Using a small cookie scoop or your hands, form the dough into 1-inch balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Flatten Cookies: Gently flatten each ball of dough with your hand or the bottom of a glass to about 1/4 inch thick.
7. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are a light golden brown.
8. Cool: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious keto shortbread cookies with a cup of tea or coffee. These cookies make a perfect snack or dessert for those following a low-carb diet.

Tips and Tricks: Be careful not to overbake the cookies. They may appear underdone but will firm up as they cool. Store in an airtight container for up to a week, or freeze for longer storage.