Keto Shortbread Cookies are a perfect sweet treat to make for the holidays. These low-carb keto cookies are made with almond flour, so you know they’re healthy, gluten-free and keto-friendly!
Enjoy them plain, with a cup of keto hot chocolate, or dipped in melted dark chocolate for the ultimate keto dessert.
Keto Shortbread Cookies Recipe
These keto shortbread cookies are a classic low-carb treat. They’re rich and buttery, perfectly sweet, and delightfully crispy.
If you’ve never make keto cookies before, I highly encourage you to start with this recipe for keto shortbread. They’re some of the simplest keto cookies out there — and they’re some of the tastiest!
This is the keto dessert recipe I reach for when I want something quick and easy that I can make with just a handful of ingredients. With just a bit of butter, almond flour, sweetener, and salt, you can create a highly snackable treat that your whole family will love!
And, if you choose to dip them in melted chocolate, they are fancy enough to give as a homemade gift for the holidays. Imagine a stack of these cookies tied up with a pretty ribbon — pretty festive, right?
Ingredients in Keto Shortbread Cookies Recipe
Keto Shortbread cookies are super simple to make with just a few common ingredients. All you need are 5 low carb baking ingredients — which you probably already have in your pantry already!
Here are the ingredients you’ll need for this simple gluten-free almond flour cookies recipe.
- Blanched almond flour. I recommend that you use a finely ground blanched almond flour for this recipe. Try to avoid using coarse almond meal, which won’t give you the right texture. If you are looking for a new brand to try, I like using either Honeyville Blanched Almond Flour Super Fine Grind or Wellbee’s Super Fine Blanched Almond Flour. Either of those two options will give you good keto baking results.
- Butter. Either salted or unsalted butter will work in this recipe. If you use salted butter, just be sure to omit the salt I call for in the recipe. You can also try using coconut oil for a dairy-free option.
- Erythritol. I recommend an erythritol sweetener like Swerve or Lakanto for this recipe. You can use almost any keto-approved granulated sweetener as a substitute — as long as it’s a 1:1 swap with sugar.
- Vanilla extract.
- and a pinch of salt.
If you want to dip your cookies in chocolate like I did, you’ll also need about 1/2 cup of Lily’s chocolate chips, or a bar of your favorite low-carb chocolate.
How to Make Keto Shortbread Cookies
Low carb shortbread is one of the easiest keto cookie recipes to make.
Start out by preparing a cookie sheet with nonstick spray or parchment paper. I like to use parchment for easy cleanup! You can wait to preheat the oven until after the dough has chilled (in one of the next steps — keep reading!)
Next, cream the room temperature butter and sweetener together with a stand mixer or handheld mixer until the mixture is light and fluffy. I know it’s tempting to skip this step, but creaming the butter and sweetener first will give you a better texture later.
After that, stir in the almond flour, salt, and vanilla extract. The dough will be a thicker consistency — not unlike PlayDoh, actually. It will be stiff enough to roll out.
Shape the dough into a disc shape, wrap it in plastic wrap, and let it hang out in the fridge for about an hour to firm up. You want to roll and cut the dough while it’s still chilled for the best results.
Roll the dough out, between two sheets of parchment or plastic wrap, until it’s between 1/4″ and 1/2″ thick. I just used a chef’s knife to cut the dough into easy rectangles. But you could also use cookie cutters to make more festive shapes!
Place the cookies onto a prepared baking sheet, and bake for 10-12 minutes, until they are just golden brown around the edges.
How to Dip Cookies in Chocolate
First things first, you’ll want to get your hands on some high quality, keto-friendly chocolate. My preferred brand is Lily’s, although there are more and more options on the market. You could also use regular high-quality dark chocolate if you don’t mind a few extra carbs.
You can melt the chocolate over a double-boiler if you have one. But more often than not, I just my microwave to melt the chocolate.
Use at least 1/2 cup of chips, and place them in a microwave-safe bowl. Microwave the chips in bursts of 20-30 seconds, stirring well in between in burst. Go slowly, so that your chocolate doesn’t burn. Once your chocolate is melted, you can start dipping.
Dip each cookie partway into chocolate, let excess drip off, and place it on a baking sheet lined with parchment. Let the cookies stand until chocolate is set, about 1 hour.
Important: Do not let any water get into the chocolate. This will cause the chocolate to seize up.
How to Store Keto Cookies
These almond flour shortbread cookies will keep for up to a week in an air-tight container at room temperature. I suspect you could also freeze the baked cookies, but I haven’t personally tried it. Please let me know if you do, and I will update the post with your results.
Make-Ahead: If you’d like to make these cookies ahead of time, I suggest making the cookie dough and freezing it until you are ready to bake it. Then, let it defrost in the fridge overnight, and it will be ready to roll out and bake.
Tips for Better Keto Cookie Baking
If you’re making keto cookies for the first time, here are some tips that will help you get the best results.
- Start with room temperature butter. You don’t want refrigerator-cold butter, but neither do you want it too melty.
- Cream the butter and sugar until the mixture is light. The creaming method creates aeration in the dough, which will give the cookies a more delicate melt-in-your-mouth texture.
- Chill the dough before rolling and cutting it out. Try to work quickly so the dough stays cold while you are rolling and cutting it.
- Roll the dough out between sheets of parchment paper or plastic wrap. This will prevent any sticking issues, and save you from having to use extra flour. If you still have trouble with the dough sticking, you probably need to chill it a bit more.
- After baking, let the cookies cool on the pan for at least 10 minutes before removing them to a cooling rack. I find that keto cookies are extra delicate when warm from the oven, and they need a few minutes to firm up. They will get crispier as they cool.
Other Keto Cookie Recipes
For more keto cookie recipes, make sure to check out these reader favorites:
- Keto Chocolate Chip Cookies. A classic for a reason!
- Keto Peanut Butter Cookies (Only 3 Ingredients!) Here’s another simple recipe with only 3 ingredients. Can you believe it?
- Chocolate Oreo Keto Cookies. A copycat recipe for the store-bought classic cookie.
- Keto No-Bake Cookies with Chocolate, Almonds, and Coconut Try this recipe for a keto cookie you can make without turning on your oven!
- 2 1/4 cup almond flour
- 1/3 - 1/2 cup erythritol sweetener **see notes
- 1/2 cup butter
- 1 tsp vanilla
- 1/4 tsp salt
Optional Chocolate Dip
- 1/2 cup stevia sweetened chocolate chips, like Lily's
- Cream together the butter and sweetener until light and fluffy. Stir in the almond flour, salt, and vanilla extract.
- Shape the dough into a disc, wrap well in plastic, and chill for at least an hour in the refrigerator.
- Preheat the oven to 350F, and prepare a cookie sheet with nonstick spray or parchment paper.
- Roll the dough out, between 1/4" and 1/2" thick. Cut into rectangles, and place them on the prepared baking sheet.
- Bake 10-12 minutes, until just golden brown around the edges.
- Optional: Melt chocolate chips over a double boiler or in the microwave. Dip the cooled cookies into the chocolate, and place on a parchemtn-lined cookie sheet to firm up.
Sweetener range: Some people find that the longer they eat keto, the less sweetener they need to feel satisfied. Feel free to adjust it to your taste.
To dip cookies in chocolate: Dip each cookie partway into chocolate, let excess drip off, and place it on a baking sheet lined with parchment. Let the cookies stand until chocolate is set, about 1 hour. See more notes in the post.
Adding 1/2 cup of Lily's chocolate for the whole recipe adds .5 net carbs per cookie.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 99 Total Fat: 10g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 20mg Sodium: 50mg Carbohydrates: 1g Net Carbohydrates: 0g Fiber: 1g Sugar: 0g Sugar Alcohols: 0g Protein: 1g