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    Home » Dessert Recipes » Keto Shortbread Cookies

    Keto Shortbread Cookies

    Last updated: Jan 12, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    These wonderfully buttery keto shortbread cookies are made with almond flour. They are so rich and flaky!

    They're another sweet victory for gluten-free baking, and proof that baking with almond flour can yield wonderful results.

    Keto shortbread cookies stacked on a piece of parchment paper.

    OMG, these cookies are amazing! They are buttery, flaky, golden, and sweet. This recipe makes six cookies, which admittedly is not a lot - in my house, they vanish immediately! You can easily double it if you wish.

    When I'm in an especially indulgent mood, usually around the holidays, I love having a couple of them with a cup of keto hot chocolate. Such a wonderful treat!

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make these keto shortbread cookies. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    • Unsalted butter: I love using European butter. It's so creamy and flavorful!
    • Sweetener: I use stevia glycerite. You can use a granulated sweetener instead, adding a little water.
    • Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
    • Kosher salt: Just a pinch.
    • Almond flour: I use blanched finely ground flour in this recipe. I don't recommend using a coarse almond meal.
    The ingredients needed to make keto shortbread cookies.

    Instructions

    Making keto shortbread cookies is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    Your first step is to soften the butter and mix in the stevia, vanilla, and salt.

    Now, add the almond flour. Mix, then lightly knead into a dough.

    Scoop out 1.5 tablespoons of the dough and use your hands to shape them into rounds. The dough will be crumbly and that's OK. But if it's impossible to work with, add a little water.

    A photo collage showing steps 1-4 for making keto shortbread cookies.

    Place the cookies 1 inch apart on a parchment-lined cookie sheet. Bake until golden, about 12 minutes at 325° F.

    Cool the cookies in the pan for 10 minutes.

    A photo collage showing steps 5-8 for making keto shortbread cookies.

    Expert tip

    The dough will be very crumbly, but don't worry about it. Simply shape it with your hands, using it like you would use playdough until it comes together into a cookie.

    It's a very forgiving dough, and since it does not contain gluten, you don't need to worry about overworking it.

    However, almond flour brands greatly vary. So if you feel that the dough is so crumbly that it's impossible to work with, add a little water - one teaspoon at a time - until it's workable.

    Frequently asked questions

    What is shortbread?

    These cookies got their name because of the high amount of butter they contain.

    The term "short," in the context of pastries, means "crumbly," as these cookies should be.

    And by the way, this is also why the fat added to pastries is called shortening.

    Can I add extra sweetener?

    You could, but I don't think it's necessary. One of the best things about these cookies is that their buttery flakiness allows you to use far less sweetener than you would normally use.

    It's not that they are not sweet. They are. But their flavor profile focuses more on richness than on sweetness.

    Can I use erythritol instead of stevia?

    Yes, you can. If you do, you'll probably need to add a bit of water to make the dough a little less crumbly. Add one teaspoon at a time until the dough is easier to work with.

    Variations

    The best way to vary this recipe is to use different flavor extracts. So instead of vanilla extract, you could use almond extract, coconut extract, or even orange extract.

    Serving suggestions

    Much like almond flour cookies, these cookies are wonderful as a treat accompanied by a tall glass of almond milk or a cup of keto hot chocolate.

    Sometimes I spread one of them with chocolate hazelnut spread, top it with another one, and turn them into a sandwich cookie.

    Storing leftovers

    You can store these cookies in an airtight container at room temperature for up to 3 days. If you'd like to keep them for longer, it's best to freeze them in freezer bags, separated by wax paper squares.

    A stack of six keto shortbread cookies.

    Related recipes

    • Keto Brownies
    • Keto Peanut Butter Cookies
    • Keto Chocolate Chip Cookies
    • Keto Chocolate Cookies

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Keto shortbread cookies.
    4.97 from 140 votes
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    Keto Shortbread Cookies

    Buttery keto shortbread cookies are made with almond flour. They are wonderfully rich and flaky.
    Prep Time15 mins
    Cook Time12 mins
    Rest time20 mins
    Total Time47 mins
    Course: Dessert
    Cuisine: Scottish
    Diet: Gluten Free
    Servings: 6 cookies
    Calories: 161kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • 3 tablespoons unsalted butter (42 grams)
    • ½ teaspoon stevia glycerite (equals 2 tablespoons sugar)
    • ½ teaspoon vanilla extract
    • ⅛ teaspoon Diamond Crystal kosher salt
    • 1 cup blanched finely ground almond flour (4 oz; it's best to measure by weight and not by volume)

    INSTRUCTIONS

    • Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
    • Place the butter in a medium, microwave-safe bowl. Microwave on high until butter is very soft, about 30 seconds. It’s OK if it becomes melted.
    • Add the stevia, vanilla, and salt. Whisk to incorporate.
    • Add the almond flour. Mix with a rubber spatula or a fork until dough forms. You might find it easier to lightly knead the dough.
    • Scoop the dough with a 1.5-tablespoon cookie scoop. Shape each cookie with your hands, working the crumbly dough into a smooth ball and then flattening it into a ¼ inch thick cookie, as shown in the video. 
    • Place the cookies on the parchment paper, 1 inch apart.
    • Bake the cookies until they turn golden, about 12 minutes.
    • Cool the cookies in the pan for 10 minutes – they will still be soft at this point - then carefully transfer them to a cooling rack and cool 10 more minutes before serving.

    WATCH THE VIDEO:

    NOTES

    The dough will be very crumbly, but don't worry about it. Simply shape it with your hands, using it like you would use playdough until it comes together into a cookie. It's a very forgiving dough, and since it does not contain gluten, you don't need to worry about overworking it.
    However, almond flours greatly vary. If you feel that the dough is so crumbly that it's impossible to work with, add a little water - one teaspoon at a time - until it's workable.

    ADD YOUR OWN NOTES

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 1cookie | Calories: 161kcal | Carbohydrates: 4g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Sodium: 23mg | Fiber: 2g | Sugar: 1g
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    More Low-Carb Desserts

    • Keto Cookie Dough
    • Keto Strawberry Shortcake
    • Chocolate Covered Raspberries
    • Cheesecake-Stuffed Strawberries

    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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