Keto Shortbread Cookies

Made with just a few pantry staples, these shortbread cookies are the ultimate holiday treat

Course Dessert

Cuisine American

Keyword almond flour, gluten free, low carb

Prep Time 7 minutes

Cook Time 9 minutes

Total Time 16 minutes

Servings cookies

Calories 111kcal

Author Cheryl Malik

Cost $1

Ingredients

2 cups fine almond flour
1/3 cup granulated 1:1 blend like granulated Swerve, See Notes
5 tablespoons butter softened
3/4 teaspoon sugar-free vanilla extract
pinch salt
heavy cream optional, for decoration
granulated erythritol optional, for decoration

Instructions

Preheat the oven to 350°F. Mix all of the ingredients.
Knead until you get a smooth dough.
Roll out the dough until it's a little less than 1/2" thick. Cut the dough into rectangles or use a cookie cutter to cut out shapes. Prick the cookies' surface lightly with a fork.
Add cookies to parchment paper-lined or lightly greased baking sheet. Bake 7-9 minutes or until bottom edges are golden brown.

Notes

Decoration ideas: If you'd like, brush a little bit of cream on the cookies while they're still warm and sprinkle with some granulated erythritol on top for a classic shortbread look. We also love these cookies topped with keto cream cheese frosting or keto royal icing.

Wine pairings:
I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There’s no added sugar to these wines, and they’re all much lower in carbs, calories, and sugar. For me, there’s no headache or fogginess the next day!
With cookies, you want a wine that won’t take away from the sweetness, so I recommend:
– Cabernet Sauvignon, like 2018 Bookbinder 3rd Edition from Napa Valley, California
– Chardonnay, like 2019 Fiddleneck from Lake County, California
– Sauvignon Blanc, like 2019 Gallivant from Lake County, California

Nutrition