Keto Shortbread Cookies
Made with just a few pantry staples, these shortbread cookies are the ultimate holiday treat
Prep: 7 minutes minutes
Cook: 9 minutes minutes
Total: 16 minutes minutes
Yield:16 cookies
- 2 cups fine almond flour
- ⅓ cup granulated 1:1 sugar substitute blend like granulated Swerve, See Notes
- 5 tablespoons butter softened
- ¾ teaspoon sugar-free vanilla extract
- pinch salt
- heavy cream optional, for decoration
- granulated erythritol optional, for decoration
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.
- 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.
Serving Size: 1cookie | Calories: 112kcal | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 31mg | Potassium: 106mg | Total Carbs: 8g | Fiber: 2g | Sugar: 1g | Erythritol: 5g | Net Carbs: 1g | Vitamin A: 109IU | Calcium: 37mg | Iron: 1mg