Buttery almond flour keto shortbread cookies are wonderfully rich and flaky. Another sweet victory to almond flour baking!
These almond flour keto shortbread cookies are amazing. They are buttery, flaky, golden and sweet. They are also gluten-free, keto and low carb. This recipe makes six cookies. You can easily double it if you wish.
More butter means less sweetener
As the granddaughter of a Dutch grandma, I can’t help but love baked goods made with butter. There’s something incredibly satisfying about rich, buttery baked goods. And in terms of health, butter is far superior to margarine and to omega-6-rich vegetable oils.
Did you know that shortbread 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 this also is why the fat added to pastries is called shortening.
One of the best things about shortbread cookies is that their buttery flakiness allows you to use far less sweetener than you would normally use. It’s not that these almond flour keto shortbread cookies are not sweet. They are. But their flavor profile focuses more on richness than on sweetness.
Calorie dense, but satisfying
Most almond flour baked goods are calorie dense, and these almond flour shortbread cookies are no exception. A wheat flour shortbread cookie usually contains about 100 calories. These contain 160 calories per cookie.
However, these keto shortbread cookies are extremely satiating. Try and you’ll see – after one you’re happy, after two you are STUFFED. And they should not raise your blood sugar the way wheat flour cookies will.
How to store keto shortbread cookies
Store them in an airtight container at room temperature for up to three days. If you’d like to keep them for longer, it’s best to freeze them in freezer bags, separated by wax paper squares.
More tasty keto cookies
Almond Flour Shortbread Cookies
- 3 tablespoons unsalted butter (42 grams)
- 1/2 teaspoon stevia glycerite (equals 2 tablespoons sugar)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- 1 cup blanched finely ground almond flour (4 oz; it's best to measure by weight and not by volume)
- 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 2-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. The dough will be very crumbly, but don't worry about it. Simply shape it with your hands, using it like you would use play dough, 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, since 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.
- 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.