Keto Shortbread Cookies | Low Carb Cookies
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!
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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?!
Keto Shortbread Cookies
- ¼ cup softened grass-fed butter
- ⅓ cup erythritol, or sweetener of choice
- salt, to taste (~⅛ tsp)
- ½ tsp vanilla
- 1⅔ cups almond flour
- 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.
12 Comments on “Keto Shortbread Cookies | Low Carb Cookies”
I don’t know why the US recipes still use (only) cups to measure, the rest of the world uses metric. a lot of blogs have the option to change to metric.
Remember the whole world has access to your blog.
Often some recipes will give both measures, cups and grams. I did notice you give oven temps in F and C, perfect.
By the way: we are ex Californians now living in France, but I now cook by weight.
Hi there, this is a great point and we appreciate you bringing it up! We’ll do our best to include metric measurements in the future, and we’ll look into a way to include a metric converter on our blog. We are a small team and we are doing our best!
Thank you for trying this keto shortbread cookies recipe anyway, and we’re glad that it turned out well for you 🙂
These are my favorite keto shortbread cookies. Sometimes I add nuts and/or keto chocolate chips. The best!!
Christy, that’s wonderful to hear! We’re so glad that you enjoy this keto shortbread cookies recipe 🙂 Thanks so much for giving it a try & sharing your feedback with us!
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!
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!
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.
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 🙂
Wondering if you could make these cookies with coconut oil?
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!
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Apologies for anything that’s a pain to read, but glad you find the website user friendly! 🙂