These keto almond flour shortbread cookies are a must-try! They are aromatic, buttery, delicious, have no egg, and are gluten-free. 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 keto almond flour shortbread cookies
- Gluten-free: this recipe uses gluten-free 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.
- 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. Nowadays Low-carb sweeteners are available at most grocery stores, supermarkets and online.
- Salted butter (softened) - the recipe for the traditional shortbread cookies uses cold butter. However, cold butter does not work so well in this low carb cookie recipe. Leave your butter to soften for at least 30 minutes on the kitchen counter.
- Vanilla extract.
how to make them
This is a summary of how to make keto almond flour shortbread cookies. The detailed instructions have been provided in the recipe card below.
- 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.
Keep the baked low carb shortbread cookies in a suitable airtight container on the kitchen counter, for 2-5 days. The texture may, however, be slightly different after the 3rd day but this will totally depend on the temperature in your house or kitchen.
The cookie dough keeps well in the freezer, I actually like to make mine in advance for use whenever I need to. Freeze the dough in suitable plastic bags or containers for up to 3 months. To use, remove the frozen dough from the freezer and allow it to thaw for a couple of hours on the kitchen counter.
recipe variations -optional toppings or dippings
- Chocolate and pink Himalayan salt: Dip the shortbread cookies halfway in melted chocolate then transfer to a parchment-lined baking tray. Sprinkle pink Himalayan or sea salt on top and allow to set. Yum!
- Sugar topped chocolate cookies: apply a bit of coconut oil on the surface of the cookies while they are still hot. Sprinkle erythritol or your preferred granulated low carb sweetener. Allow the cookies to cool completely before serving.
- Lemon flavored - stir in some grated lemon rind to make lemony shortbread cookies!
- 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 low carb 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!
Great news, you have made it this far which means you probably made or are making these low-carb almond flour shortbread cookies! It would go a long way if you could leave a ⭐rating on the recipe card or comment in the comments section below.
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Keto Almond Flour Shortbread Cookies
- 2.5 cups blanched almond flour
- ½ cup confectioners erythritol
- ⅓ cup salted butter softened
- 1 teaspoon vanilla extract
- 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!
- 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.
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.