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.
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!
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.
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.
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.
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
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.
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.
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.
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.
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.
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.
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Keto Shortbread Cookies
- 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.