These low-carb almond flour shortbread cookies are a must-try! The vanilla gives them a delightful aroma; they are buttery, delicious, have no sugar, are absolutely easy to make, and are gluten-free. At 0.3g net carbs each, they are also certainly keto, so a big YES!
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Why Make This Recipe
- Gluten-free: this recipe uses gluten-free almond flour making it a great option for those with gluten allergies.
- Low Carb and Keto: at 0.3 net carbs each, you do not have to worry about your net carb count as these cookies are certainly keto and low carb!
- Sugar-free: these sugar-free cookies 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.
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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. 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 Low Carb Almond Flour Shortbread Cookies
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 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.
- 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. Alternatively, use a cookie scoop to scoop out pieces of dough to a baking tray, then use the palms of your hands flatten them out.
Bake the cookies and allow them to cool completely before removing them from the pan. That is how simple it is to bake low-carb shortbread cookies!
Recipe Variation -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!
Top Tips
- Storage: keep 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. To use, remove the dough from the freezer and allow it to thaw for a couple of hours on the kitchen counter.
- 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.
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.
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📖 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.
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.