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    Keto Shortbread Cookies | Low Carb Cookies

    March 15, 2018 by Alyssia Sheikh 8 Comments

    Keto Shortbread Cookies
    Jump to Recipe·Print Recipe

    Keto Shortbread Cookies – 5 Ingredient Low Carb Dessert!

    Okay, healthy shortbread cookies would be a feat in and of themselves. But, low carb, KETO shortbread cookies? Definitely impossible without some kind of magic! ...Or are they?

    Of course they’re not! I’m no wizard, but with a few healthy baking substitutions, we CAN make clean, sugar free, low carb shortbread cookies. In fact, it’s not all that hard—and you only need 5 ingredients!

    The main carb culprits in traditional shortbread cookies are the refined flour and added sugars. And, those are simple fixes, just by using almond flour and a low carb sweetener instead.

    But, the other main ingredient—butter—is just what we need to pack the fuel-filled fats into our keto shortbread cookies!

    Low Carb Cookies Dynamite Duo: Almond Flour & Erythritol

    It’s great that these keto shortbread cookies can suit a low carb lifestyle, but they’re also SO much more nutritious than traditional shortbread cookies. Refined grains have been stripped of their nutrients, so they offer our bodies empty calories and carbs that spike our blood sugar and disrupt our metabolism.

    But, almond flour is just made from almonds, so it’s totally grain free and full of satiating fiber and protein. And, it packs two grams of protein into each of these keto shortbread cookies—which is pretty impressive for a cookie!

    Then, the key to sweetness in low carb cookies and low carb desserts is natural low calorie sweeteners, like stevia and erythritol. You could also use artificial no calorie sweeteners, but I try to avoid or limit my consumption of them and artificial food additives in general.

    Both stevia and erythritol come from plant sources, and they contain carbs that don’t affect blood sugar and aren’t digested. Erythritol is actually a natural sugar alcohol, and I prefer to it because I don’t get the same aftertaste that I sometimes do with stevia. But, you can use whichever sweetener you prefer in your keto shortbread cookies!

    Soft & Buttery Keto Shortbread Cookies

    For a moment, forget about these being keto shortbread cookies. Just think about shortbread cookies in general. A true shortbread cookie should be buttery, soft, and indulgent—NOT dry and dense like a biscuit!

    And, even though almond flour has a denser texture than refined flours, these keto shortbread cookies are unbelievably soft and toothsome. And, all of that buttery goodness is thanks to all of the butter! (Naturally.)

    The saturated fats in butter make it the perfect baking ingredient, helping to give baked goods volume and texture. But, those fats are also just the kind of FUEL that’s needed on a keto diet! (If you’re curious about ketogenic diets or ketosis, you might like my Keto 101 video!)

    And, between the butter and almond flour, you can get six grams of wholesome fat in one of these keto shortbread cookies—for only 64 calories a pop!

    None of the Carbs, All of the Deliciousness 

    To make low carb cookies and low carb desserts, you don’t have to sacrifice flavor, texture, or indulgence. There are so many low carb baking substitution options, and most of them are much cleaner and more nutritious than traditional baking ingredients!

    Because indulging shouldn’t have to come with a dose of guilt. Best of all, did I mention that there are ZERO net carbs in each one of these keto shortbread cookies?!

    Print
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    Keto Shortbread Cookies

    Keto Shortbread Cookies


    ★★★★★

    5 from 1 reviews

    • Author: Alyssia Sheikh
    • Prep Time: 15 minutes
    • Cook Time: 12 minutes
    • Total Time: 27 minutes
    • Yield: 24 keto shortbread cookies 1x
    Print Recipe
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    Ingredients

    Scale

    ¼ cup softened grass-fed butter
    ¼ – ⅓ cup erythritol, or sweetener of choice
    salt, to taste (~⅛ tsp)
    ½ tsp vanilla
    1⅔ cups almond flour


    Instructions

    • Preheat oven to 350°F (180°C).
    • In a large mixing bowl, beat softened butter and erythritol together with hand mixer.
    • Add vanilla and salt.
    • Beat in almond flour, adding ⅓ of the flour at a time. If your mixture isn’t turning into a dough, add 1 Tbsp of butter and adjust to desired consistency.
    • Scoop round spoonfuls of dough onto a parchment-lined baking sheet and flatten tops gently with hands. (They won’t spread during baking.)
    • Bake 12 minutes, until golden-brown at the edges.
    • Allow to cool completely on the tray before serving and enjoying!
    • Yields 24 keto shortbread cookies.

    Notes

    *Per 1 keto shortbread cookie: 0g net carbs.

    Nutrition

    • Serving Size: 1 keto cookie
    • Calories: 64
    • Sugar: 0
    • Fat: 6
    • Carbohydrates: 1
    • Fiber: 1
    • Protein: 2

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

     

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    Reader Interactions

    Comments

    1. Ali Wil

      March 07, 2021 at 1:37 pm

      This is the best shortbread cookie recipe! I've made the cookies plain or with 85% dark chocolate bar pieces mixed in. Both ways are excellent. They're very forgiving and taste great even if you leave them in the oven a bit too long. Today I only had 1-1/4 cup of almond flour. For the balance, I just subbed about 1/4 cup of coconut flour and it worked beautifully! Thanks for posting the recipe!

      ★★★★★

      Reply
      • Nadia Sheikh

        March 10, 2021 at 11:49 am

        Hi Ali, we're so glad to hear that you're enjoying these shortbread cookies! What a delicious idea to add some dark chocolate pieces into them 🙂 Thanks for trying out the recipe, and we really appreciate you sharing the ingredient substitutions that worked for you!

        Reply
    2. Al Steiner

      March 08, 2020 at 1:21 pm

      Just made these. Good taste but only made 12 cookies. Mine were dense but very 'melt in the mouth' and I was wondering if you ever tried them with baking powder added in to almond flour mix; maybe 1 teasp? Will make them again and try with BP. They would make delicious sweets when dipped in chocolate also. Thanks for the recipe.

      Reply
      • Nadia Sheikh

        March 10, 2020 at 2:23 pm

        Hi there, so glad the cookies turned out well for you! We haven't tried making this recipe with baking powder, but I could see how that might fluff up the texture a bit. If you do try them out with baking powder, let us know what measurements you use and how you like them! Thanks so much for trying the recipe 🙂

        Reply
    3. Allyson

      December 31, 2019 at 8:32 am

      Wondering if you could make these cookies with coconut oil?

      Reply
      • Nadia Sheikh

        January 07, 2020 at 10:47 am

        Hi Allyson, unfortunately we've never tried making this recipe with coconut oil instead of butter so I can't say for sure how it'd turn out. It might work, but you'd have to do some experimenting!

        Reply
    4. Scheurer

      May 28, 2019 at 10:37 pm

      Some times its a pain to read what people wrote but this web site is very user friendly !

      Reply
      • Nadia Sheikh

        June 06, 2019 at 9:17 am

        Apologies for anything that's a pain to read, but glad you find the website user friendly! 🙂

        Reply

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