keto shortbread cookies

Here’s a classic Keto Shortbread Cookies recipe—buttery, crumbly, and only a few ingredients 🍪

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🍪 Keto Shortbread Cookies

Ingredients

• 1½ cups almond flour (fine, blanched)

• ½ cup powdered erythritol or monk fruit sweetener

• ½ cup unsalted butter, softened

• 1 tsp vanilla extract

• Pinch of salt

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Instructions

1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.

2. In a bowl, cream butter and sweetener until light and fluffy.

3. Mix in vanilla and salt.

4. Add almond flour and mix until a soft dough forms.

5. Chill dough 15–20 minutes for easier handling.

6. Roll dough between parchment to ¼-inch thickness or scoop and flatten.

7. Cut into shapes or slice into fingers.

8. Bake 12–15 minutes, just until edges turn lightly golden.

9. Cool completely—cookies firm up as they cool.

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Optional Variations

• Chocolate-dipped: Dip cooled cookies in sugar-free melted chocolate

• Lemon: Add 1 tsp lemon zest

• Coconut: Replace ¼ cup almond flour with coconut flour

• Thumbprint: Add sugar-free jam in center before baking

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Nutrition (Approx. per cookie – makes 12)

• Calories: ~140

• Net Carbs: ~2g

• Fat: ~13g

• Protein: ~3g

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Tips for Perfect Texture

• Use powdered sweetener for smooth texture

• Don’t overbake—shortbread should be pale

• Store airtight up to 1 week or freeze for 3 months