These keto almond flour shortbread cookies are a must-try! They are aromatic, buttery, delicious, have no egg, and at 0.3g net carbs each, they are also certainly low-carb, so a big YES!
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why you will love these cookies
- Gluten-free: this recipe uses almond flour making it a great option for those with gluten allergies.
- It uses no eggs.
- Sugar-free: they are made using powdered swerve, and no refined sugar which tends to affect the blood sugar levels.
- Only 4 ingredients: The recipe calls for 4 simple ingredients, which you most likely have in your pantry, or can easily find at your local supermarket.
ingredient notes
- Almond Flour - make sure you are using blanched almond flour, and not almond meal.
- Suitable powdered low-carb sweetener of your choice such as swerve.
- Salted butter (softened) - the recipe for the traditional shortbread cookies uses cold butter. However, cold butter does not work so well in this cookie recipe so leave your butter to soften for at least 30 minutes on the kitchen counter before using.
- Vanilla extract.
how to make keto almond flour shortbread cookies
- Preheat oven to 350 F, line a baking tray with parchment paper, and let butter soften for 30 minutes.
- In a medium-sized bowl, whisk the softened butter, vanilla, and sweetener until light and fluffy. Add the almond flour a little at a time, until you get a firm dough.
- Scoop out dough balls, flatten them to 1.5" (approximately 4cm) thick, and roll out between two pieces of parchment paper. Use your cookie cutter to cut out the shortbread cookies into desired shapes. Alternatively, use a cookie scoop to scoop out pieces of dough to a baking tray, then use the palms of your hands to flatten them out.
- Bake the cookies until the edges are golden, then allow to cool completely before transferring.
The above is a summary of how to make this recipe. The full ingredient measurements and detailed instructions have been provided in the recipe card below.
storage instructions
Store baked cookies in an airtight container at room temperature for 2-5 days. They might lose some crispness after 3 days but this will totally depend on the temperature in your house or kitchen.
Freeze leftover dough for up to 3 months in airtight containers. Thaw dough for a few hours on the kitchen counter before using.
Related recipes: Make sure you try our our easy peri peri sauce, healthy beef mince, and cucumber lemon ginger water, next!
recipe variations -optional toppings or dippings
- Chocolate & pink salt: After dipping half the cookie in melted chocolate, sprinkle with pink Himalayan or sea salt for a sweet and salty contrast.
- Sugar topped: While the cookies are warm, brush with coconut oil and sprinkle with your favorite low-carb sweetener.
- Lemon flavored: Add grated lemon rind to the cookie dough for a refreshing twist.
useful tips
- When using almond flour, it is best to add the flour bit by bit as opposed to adding it all in.
- Almond flour burns easily. If your oven tends to heat up too much, simply counter this by covering the cookies with foil or baking paper, during baking.
- Seeing that baking with almond flour is not quite the same as using wheat flour, make sure to adjust the time based on how your oven bakes. I would say keep an eye on them at the 10th minute mark then adjust accordingly.
more low-carb and keto recipes to love!!
Don't just stop here as we certainly have more keto and low-carb recipes for you to try!!
- Having a special occassion such as a birthday or simply craving chocolate? Then make this Easy Mocha Keto Chocolate cake.
- Our Easy Keto Cinnamon Muffins are perfect for breakfast or brunch!
- These Coconut Flour Sugar Cookies are so much fun to bake!
- Keto Blueberry Chia Smoothie
- Keto Taco Seasoning
- Chermoula Spice
This recipe was updated in March 2024 to a more simplified, and reader-friendly version. It was originally written in December 2019.
📖 Recipe
Keto Almond Flour Shortbread Cookies
Equipment
Ingredients
- 2.5 cups blanched almond flour
- ½ cup confectioners erythritol
- ⅓ cup salted butter softened
- 1 teaspoon vanilla extract
Instructions
- Line a baking tray with parchment paper and preheat your oven to 350 F (approximately 180 degrees C). Allow the butter to soften for at least 30 minutes on your kitchen counter before and line a baking tray or cookie sheet with parchment paper.
- In a medium-sized bowl, whisk the softened butter, vanilla, and sweetener until properly combined (it should be light and fluffy). Add the almond flour a little at a time, until you get a firm dough.
- Use an ice cream or a cookie scoop to scoop out dough and place these on the baking tray. Next, flatten each dough ball to about 1.5 " (4cm) thick. As an alternative method, divide the dough into fist-sized balls and place these between two parchment papers or saran wrap, then roll out. Roll until the dough is about 1.5" or 4 cm thick and use your cookie cutter to cut out circular or rectangular shapes. You can then use a spatula to transfer the cut cookies to a baking tray or cookie sheet.
- Bake the cookies for 10 minutes (the edges should have a nice golden colour). Allow them to cool completely before removing them from the baking pan to a plate or a cooling rack. That is how simple it is to bake low-carb shortbread cookies!
Notes
- Almond flour burns very quickly. I would advise you to keep an eye on the cookies after the 5-minute mark. Use the light in your oven to check whether they have attained a nice golden colour.
- Carb count does not include sugar alcohols and fibre since these do not have an impact on blood sugar on most people.
- Calorie count does not include the optional toppings.
Nutrition
common questions
Most people tend to confuse the two. There is however a difference in that
Almond flour cookies tend to fall apart if moved from the baking tray before they are properly cooled. Baked goods firm up once cooled. As a result, try not to pick them up before they are properly cooled.
I am sure this is a question that has crossed the minds of most people baking with almond flour. As a general rule, no standard ratio exists for replacing wheat flour with almond flour. Almond flour contains more moisture and fat in comparison to wheat flour. It is also much denser. I however find that a ratio of 1 part of wheat flour to two parts of almond flour works best.
MrsEneroDiaries
Looks so delish. I will share this to my friends who are in keto-diet.
Mason
Love this recipe, I love making healthier alternatives! For sure adding to my go to cookie list!!
mylifeinablogkm
Perfectly explained recipe!! Will try thjs
Ashleigh
4 ingredients thats insane!! I'll have to try these out!
Bennett Flaherty
Oh goodness, these look delicious, and I will absolutely have to attempt this recipe! Thanks for sharing 🙂
Casi V
These look so good! 😍 I cannot wait to get home from camping to bake these. I’ll share photos with you when I’m done. Thanks for the recipe.