These keto shortbread cookies are rich and buttery, and made with just 5 ingredients! Sugar-free and grain-free, they are the PERFECT keto cookie for the holiday season! 2 grams of net carbs per cookie.
Keto Butter Cookies
When the holiday season rolls around, you’ll find me busy in the kitchen baking snickerdoodles, English toffee, and this keto buttermilk bread.
I love parties. It’s an excuse to have a party, invite friends, and most importantly, enjoy delicious food. This is the season when all those holiday desserts and treats are made, and I’m ALL on it. While I love mint gingerbread treats, I also love sticking with classics, like traditional shortbread cookies.
I’ve been meaning to share a keto shortbread recipe for quite some time. Now that all the supermarkets and grocery stores and fixing this Christmas cookie in every aisle and counter, I thought it was about time I did too.
Now, these keto shortbread cookies might look beautiful and difficult to make, but I promise you they are VERY easy to make and only require 5 ingredients.
No grains, oil, or flour are needed, but you would never say it. The texture is thick, slightly dense, brittle, and with a hint of vanilla. It’s sweet, buttery, and rich, without being overpowering.
This recipe took a long time to perfect, but I promise you, this is truly the BEST keto butter cake – no burnt edges or crunchy cookies in here!
How do you make almond flour shortbread cookies?
Butter – Make sure the butter is at room temperature and unsalted. Unlike other cookie recipes, these taste better without salt.
Granulated Sweetener of Choice: Erythritol or monk fruit sweetener can be used.
Eggs– Eggs at room temperature.
Vanilla Extract – A must for any good cookie recipe!
Almond flour – You should use bleached almond flour, not almond flour. The almond flour should have a super fine texture, the same consistency as powdered sugar. A little more course and the cookies risk being gritty rather than soft.
Start by whisking the softened butter with the sweetener, until smooth and creamy. Next, add the eggs, one at a time, until just combined. Add the vanilla extract, then gently fold in the almond flour, until just combined.
Then, using a cookie scoop or large spoon, scoop out portions of the dough and place them on a lined baking sheet. Gently form a circular shape and cross with a fork. Bake the cookies for 15-17 minutes or until the edges begin to brown. Remove from the oven and let the cookies cool completely in the skillet.
Can I substitute the eggs or omit them?
The traditional shortbread does not contain eggs. Yet they play. key role in this recipe.
I tried this recipe by skipping it entirely, and while it tasted delicious, the edges were burnt and the cookies were a very dark color. Eggs help the dough cook much better and they look exactly like traditional shortbread cookies. I promise you, you won’t be able to try them!
Tips to make the best low carb shortbread
The bleached almond flour MUST have a super fine texture. That’s key to ensuring a smooth and buttery shortbread cookie. If your almond flour is not right, you will notice that the outside of the cookies is gritty.
If you want to make them in the traditional shortbread way, you can make them in a loaf pan. Remove from the oven around the 8-minute mark and slice into the desired shape. Return to the oven and continue cooking for another 10-15 minutes.
Do not overbake the shortbread cookies. Cookies continue to cook as they cool.
For added decoration, feel free to brush the top of the cookies with melted butter and a dash of granulated sweetener.
While these shortbread cookies taste delicious on their own, switch up their flavors for a fun variety!
Cranberry – Add 1/4 cup dried cranberries to batter.
Lavender: Add 2 teaspoons of dried lavender to the batter.
Lemon– Fold in some lemon zest and add several drops of lemon extract.
Chocolate chips: add 1/4 cup mini chocolate chips.
Cinnamon – Add 1/2 teaspoon of cinnamon and sprinkle the baked cookies with cinnamon and sugar.
How are ketogenic shortbread cookies stored?
To store: Shortbread cookies can be stored at room temperature, in a sealed container, for up to 4 weeks.
To freeze: Place shortbread cookies in a zip-top bag and store in the freezer for up to 6 months.