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+ servings
Keto shortbread cookies in stacks on a countertop

Keto Shortbread Cookies

Made with just a few pantry staples, these shortbread cookies are the ultimate holiday treat
Prep: 7 minutes
Cook: 9 minutes
Total: 16 minutes
Yield:16 cookies

Ingredients

  • 2 cups fine almond flour
  • 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

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.

Nutrition

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
Recipe By:Cheryl Malik