These keto shortbread cookies are so 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 for many years and I make it regularly. It is popular with kids and adults alike - whether they follow a keto diet or not.
Christmas is right around the corner (December 2022) and I am in the middle of my cookie baking bonanza. That's why I decided to update the post with more useful tips and variations.
I tweaked the recipe 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.
🌟 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.
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.
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.
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.
Traditional shortbread cookies are not keto friendly. They contain flour, sugar and butter. To make it low carb, you need to replace the flour with low carb flour and the sugar with a sugar alternative.
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.
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.
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.
Serve with a strong cup of coffee, a steamy cup of tea or this indulgent sugar free hot chocolate.
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.
More Keto Cookie Recipes
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Low Carb Keto Shortbread Cookiesfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 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.
- 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.