Keto Shortbread Cookies
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My keto shortbread cookie recipe yields rich, buttery, melt-in-your-mouth cookies. Made in one bowl, I love how they taste just like classic shortbread cookies! 2 grams of net carbs per cookie.
Keto shortbread cookies are a staple during the festive season
As the holiday season approaches, I’m making keto shortbread cookies by the dozens. This may surprise you, but my almond flour shortbread cookies are even more highly requested than any of my other keto desserts (thank you, Pinterest).
Instead of traditional shortbread fingers, I opted for cookies with crisp edges and a soft, buttery middle that melts in your mouth. Here’s why they are a holiday staple:
- 5 ingredients. And no niche or fussy substitutions required.
- Perfect for cookie exchanges or edible gifts. I love how well they hold their shape, and they stay crisp for up to one week at room temperature.
- Easy to customize. I’m boring and like my shortbread cookies plain, but I tested a few creative flavors (like lavender and lemon!) so you can switch things up.
★★★★★ REVIEW
“Amazing recipe! Easy to make, great tasting low carb cookie” – KO
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Butter. I always suggest using unsalted butter since there’s no telling how much salt gets added to salted butter. Salt levels vary by brand, and too much can overpower the cookies.
- Sweetener. I prefer allulose since it works most like white sugar. I don’t recommend other sweeteners (like erythritol, monk fruit, or stevia), as they don’t bake up the same and leave the dough gritty and metallic-tasting.
- Large eggs. I tried this recipe without the eggs to make it vegan, and it turned out with a very burnt flavor and dark color, so don’t skip them. I suggest bringing the egg to room temperature so it doesn’t firm up the butter.
- Vanilla extract. Just a touch for a subtle vanilla flavor.
- Almond flour. Use blanched almond flour over almond meal, since a coarser grind can make things gritty. I tried this recipe with coconut flour, and the cookies were too dry and crumbly.
Flavor variations
While this keto shortbread recipe works wonders on its own, you can change up the flavor for some fun variety!
- Cinnamon shortbread. Add 1/2 teaspoon of cinnamon and sprinkle the baked cookies with cinnamon and sweetener.
- Cranberry shortbread. Fold 1/4 cup dried unsweetened cranberries into the dough.
- Lavender shortbread. Add 2 teaspoons of dried lavender to the dough.
- Lemon shortbread. Fold in some lemon zest and add several drops of lemon extract.
- Chocolate chip shortbread. Add 1/4 cup sugar-free chocolate chips.
How to make keto shortbread cookies
Step 1- Prep. Preheat the oven to 160C/325F and line a baking sheet with parchment paper.
Step 2- Combine ingredients. In a large bowl, add the softened butter and sweetener. Using a hand mixer, beat until creamy. Add the vanilla and eggs, one at a time, until combined. Fold in the almond flour until combined.
Step 3- Shape. Using a cookie scoop, form 12-15 dough balls and place on the lined pan. Press each ball into a cookie shape, then make crisscross patterns with a fork.
Step 4- Bake. Bake the cookies for 17-20 minutes, or until the edges turn golden. Remove from the oven and let cool completely.
Arman’s recipe tips
- Don’t overbake the cookies. They’ll continue cooking as they cool (AKA “carryover cooking”), so pull them from the oven as soon as the edges turn golden and easily pull away from the baking sheet.
- Make the dough ahead of time. If you’d like to bake the cookies later, you can refrigerate the dough for up to 3 days. Just remember to let the dough sit at room temperature for 30 minutes before rolling it out (otherwise they will be way too crumbly).
- Add a final touch. For added decoration, I like to brush the tops of the cookies with melted butter and sprinkle them with keto brown sugar before baking.
- Transfer them to a wire rack after 5 minutes. So they cool more quickly. Just be careful, as they can be a little fragile.
More low-carb holiday cookies
Keto Shortbread Cookies
Ingredients
- 3/4 cup allulose 40g
- 1/4 cup butter softened, 57g
- 2 large eggs room temperarure
- 1 teaspoon vanilla extract
- 2 cups almond flour blanched almond flour, 192g
Instructions
- Preheat the oven to 160C/325F. 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.
Hi Arman, is a serving equal to one cookie? Thanks! Lisa
Hi Lisa! Yes, one cookie per serving.
Thanks so much! Love your recipes, simple and delicious!
So welcome, Lisa!
Hello,
Can we use Truvia, Swerve or Splenda/Steevia?
I wouldn’t recommend it for the best texture and flavor.
This is an excellent recipe!
Thank you for sharing it!
You are so welcome, K. I’m glad you enjoyed these cookies!
These are DELICIOUS and EASY! My husband put chunky peanut butter on his. Next time I may add chopped nuts or cinnamon!
Thanks so much Terri! So glad you both liked them! The crunchy peanut butter idea sounds amazing 🙂
Why are my cookies so soggy
I like your recipes very much but have a question. I’m allergic to almond flour so can I use regular flour?
Hi Bo, you can definitely make this work with all purpose flour but you’ll have to change up the recipe a little bit. I’d use 1 cup of butter instead of a quarter cup, and omit the eggs completely. That will give you a more classic shortbread, although this will not be keto, obviously. Let us know how you go!
Hi !! These sound great .. is 1 serving equal to 1 biscuit
Thanks so much
Hi Gail! Yes, when made as instructed 🙂
I love all your stuff!!
Thanks, Denise. Glad you enjoyed these cookies 🙂
Hi I love your recipes. But my husband is diabetic. Could I use sugar free maple syrup or honey in your butter cookies or shortbread cookies or do you have a better suggestion. Never tried any of the other things
Hi Sheri- I do recommend picking up some allulose, as I use it in tons of my keto and sugar free recipes. It bakes just like sugar does.
I followed the recipe but my cookies were not crispy, very soft and chewy. What could I do differently? Not sure how they taste yet but they smell good. Thank you.
Hey Sam, can I ask what sweetener you used? This can impact the texture of the cookies. If you find that the edges or base haven’t become crispy it’s also usually safe to simply bake them for a little longer, they may have just needed a bit more time in the oven. The other thing you can do is ensure you are using a fine, blanched almond flour as this will also give a crispier cookie. Let us know how you go!
Recipe is great and easy!
My cookies came out tasty but soft like bread. What did I do wrong or they are supposed to be like this. Also only took about 6-7 min at 325 degree f.
Only thing different was baking in convection oven.
Hi Jamie! Hmmm it sounds like its the brand of almond flour you are using. Some brands naturally bake softer, even in cakes and cookies. Do you mind letting me know what brand you used? The fact that it cooked quicker is also pointing more to that too (the brands that bake softer cook/burn quickly). I’d love to troubleshoot for you!