My keto shortbread cookies are crispy and buttery. You need only 6 basic ingredients to make them. I have topped them with a deliciously rich coconut butter glaze. Gluten-free, sugar-free and just 0.3 grams of net carbs.
If I had to pick a favourite dessert, it would be cookies. They are easy and quick to make, require just a few ingredients and come with a handy in-built portion control.
It's impossible for me to pick one favourite cookie recipe. I love all of them! There are these keto peanut butter cookies, my keto chocolate chip cookies or the keto coconut flour cookies. All perfect treats for different days and different needs.
In fact, I love cookies so much I have written an entire ebook about them, which is aptly named Keto Cookies.
This keto shortbread cookie recipe is definitely a great all-rounder.
The recipe has been on my website since 2017 and I still make it regularly. Over the years, I tweaked it a little. The original version included stevia, which I don't use any more in recipes. I now prefer the taste of erythritol over stevia.
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🌟 Why You'll Love This Recipe
- Simple and quick recipe - 6 main ingredients, ready in less than 30 minutes.
- Crispy texture
- Buttery flavor
- Keto friendly, low in carbs and sugar free - only 0.3g net carbs per cookie
- Gluten-free - made with almond flour and coconut flour
- Easy to customise - lots of tips in the post.
Ingredients
Here are the ingredients you'll need for low carb shortbread cookies:
- Almond flour - I always use ground almonds, which are equivalent to regular along flour in the US. Super-fine almond flour works as well.
- Coconut flour - Always works well in combination with almond flour
- Powdered erythritol - Erythritol is the best choice for crunchy cookies because it sets hard. Use either pure erythritol or blends such as Swerve or monk fruit sweetener.
- Butter - should be softened
- Almond extract - or use vanilla extract instead
- Baking powder
- Xanthan gum - this is optional. Gives a firmer crumb structure.
Optional: add a pinch of salt to the dough.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Step 1: Mix together the dry ingredients.
Step 2: Add the softened butter, almond extract and mix in a blender until you have a smooth dough.
You can also use a large mixing bowl and a handheld electric mixer.
Step 3: Divide the dough into 2 balls. Use a rolling pin to roll out between 2 sheets of baking paper.
Step 4: Place the rolled out dough in the fridge or freezer for 10 minutes. This will make the dough easier to work with.
Step 5: Use a cookie cutter or shot glass to cut shapes. (Or go all creative like me and choose an egg cup).
Step 6: Place on a baking sheet lined with parchment paper. Leave t least 1 inch of space between the cookies. Bake for 6 minutes or until the edges are golden. Let the cookies cool completely.
Step 7: For the optional glaze, warm the coconut butter in a pot or in the microwave and stir in the sweetener. Spoon over the cooled cookies and wait until set.
Katrin's Top Tip
Here is the most useful tip I have learned in my decade of baking keto cookies:
Chilling the rolled-out cookie dough is essential. It solidifies the butter and makes it easy to cut out shapes.
If at any time the dough becomes too soft to work with, simply place it back into the fridge or freezer to cool it down.
Variations
Here are ideas how you can change the recipe:
Low carb shortbread cookie rounds: Roll the dough into a log. Wrap in cling film. Chill in the fridge, then slice cookie rounds. Oven time will increase to 10+ minutes.
Shortbread rectangles: Roll the cookie dough between 2 sheets of parchment paper into a rectangle. Chill. Then, cut into rectangles using a sharp knife. Prick with a fork to create the typical shortbread look. Transfer to a baking sheet lined with parchment paper. Bake until golden.
Add-ins: Add sugar-free chocolate chips, nuts such as crushed pecans or walnuts or sugar free dried cranberries to the dough.
Sugar free icing: Mix ¼ cup of powdered erythritol with 1 teaspoon of water and add a few drops of vanilla extract.
Flavor: Add lemon zest for lemon shortbread or for chocolate shortbread, add 2 tablespoons of cocoa powder to the dough.
Recipe FAQs
I recommend erythritol for sugar free shortbread since we want it crunchy. Bocha Sweet, xylitol and allulose will make it softer.
You could use coconut oil instead of the butter. However, using a vegan butter is probably a better option to retain the typical buttery taste of shortbread.
Yes. Use 200 grams or 2 cups of almond flour and omit the coconut flour.
Thicker and larger cookies need longer to crisp up in the oven than smaller and thinner ones. Always bake cookies until golden. Rotate the baking sheet if necessary since ovens are often hotter at the back. Wait until fully cooled. Keto cookies are fragile when warm and firm up as they cool.
Serve With
Serve with a strong cup of coffee, a steamy cup of tea or this indulgent sugar free hot chocolate.
Storage
Store in an airtight container for up to 2 weeks.
Alternatively, freeze for up to 3 months. Freeze in a single layer so the cookies don't stick together. Once frozen, transfer into a freezer bag.
Related Recipes
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Recipe
Keto Shortbread Cookies
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 1 cup almond flour 100g
- ⅓ cup coconut flour 40g
- ⅓ cup powdered erythritol 55g
- ½ cup butter (softened) 114g
- 1 teaspoon almond extract or vanilla extract
- ¼ teaspoon baking powder
- ¼ teaspoon xanthan gum (optional)
Optional glaze
- ¼ cup coconut butter 60g
- 2-3 teaspoon powdered sweetener
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit electric or 160C / 320F fan.
- Stir together the dry ingredients.
- Add the softened butter, almond extract and mix in a blender until you have a smooth dough.
- Divide the dough into 2 balls and roll out between 2 sheets of baking paper.
- Place the dough in the fridge for 20 or in the freezer for 10 minutes. This will make the dough easier to work with.
- Using a cookie cutter or shot glass to cut shapes.
- Place on a baking sheet lined with parchment paper and bake for 6 minutes or until the edges are golden. Let the cookies cool completely.
Glaze
- Warm the coconut butter in a pot or in the microwave and stir in the sweetener.
- Spoon over the cooled cookies and wait for the glaze to set.
Karl Websdale
I'm enjoying your recipes after going sugar free for my IBS so thank you. My cookies came out a little bit salty and I think it may be because I used salted butter. Do you think this is the case and I should try again with unsalted butter. Also I may change the almond extract to vanilla extract next time to taste the difference. Thanks again.
Katrin Nürnberger
Yes, definitely use unsalted butter. GLad you like the cookies!
Olivia
I made these now with the zest of a lemon and a splash of lemon extract. I did find the dough to need more than 10 mins in the freezer; I had to keep popping it in there after I rolled it out, and after I cut rounds before I could re-roll the scraps.
Rolled it to about 2mm thick and baked them for 8 minutes which was perfect. Even after cooling, they were soft.
I know this is because I used xylitol; I've found it's much easier to find in supermarkets etc than erythritol which is more something you'd need to order from Amazon (even one of my local organic shops doesn't even have xylitol, so I have no hope of finding erythritol there!)
I'm 100% confident they would have had more of a crispy, shortbread texture if I'd used erythritol.
I have a few cut out unbaked cookies and about half the dough (left over from cutting out the rounds) in my freezer - is there anything I can do cooking wise etc to make them crispy? Or will that only happen if I use erythritol?
Katrin Nürnberger
Hi Olivia, I have found that erythritol is the only sweetener that will produce crunchy cookies.
Janis
I like to roll the sausages in granulated sweetener as well
Katrin Nürnberger
That's a great idea!
Keeri
It tasted good but there is this unwanted cooling effect because of the erythritol. What can I do that get rid of that? Do you think reducing the erythritol amount to about 40g may help?
Katrin Nürnberger
I use erythritol-based sweeteners in cookies that I want to be crispy. You can always experiment with using less, or try a different brand that is a blend with either stevia or monk fruit.
Martina
Great recipe. I used 20g canderel. Terrible after taste. My own fault