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.
Katrin Nürnberger
Hi Nigel, it's possible that the addition of the poppy seeds may have made them a little more fragile. Other tips are to bake them until browned and let them cool fully as they crisp up when cooled. My keto ginger cookies are crunchy, and so are the keto sugar cookies.
Nigel
Hi,
Thank you ..... will give it a go - still tatsed delicious 🙂
Ilektra
How can the sweetener be adjusted if we do not use the Stevia drops?
Katrin Nürnberger
4-5 stevia drops are equivalent to 1 tsp granulated sweetener 🙂
Katrin Nürnberger
Total carbs 1.7g minus fibre 1.1g = 0.6g net carbs per cookie. 🙂
Ilene Greising
Easy recipe and very nice taste.
After I cut out the cookies with a shot glass, I put the baking sheet back in the fridge for 5 minutes, so the cookies would firm up, thereby making it easier to lift with an icing spreader and place on the baking sheet lined with baking paper.
Ilene
I've enjoy all the recipes I've tried and purchased both your books (breads and cookies).
Wondering what can be substituted for the coconut butter, since it's not an option on AMAZON stateside.
Your thoughts please.
Katrin Nürnberger
Thank you so much for your support! I would just do a simple icing then, using 1/4 cup of powdered sweetener mixed with 1 tbsp water (and a splash of vanilla) or lemon juice. Or dip in chocolate! Or roll in granulated erythritol and cinnamon.
Katrin Nürnberger
I used regular almond flour (ground almonds), not superfine.
Claudia
Can i substitute erythritol with allulose syrup for all the recipes? Will the measurements for sweentener still be the same for syrup?
Katrin Nürnberger
I would not recommend it for cookies that are supposed to be crunchy. Allulose produces soft baked goods, while erythritol is good for crunch.
Dawn
I made these today and they were great with fresh strawberries and clotted cream for a pudding 🙂 definately on the list to make again!
Cassie
I can’t have nuts what can the almond flour be replaced with
Katrin Nürnberger
Hi Cassie, I'd try the recipe with circa 3/4 cup / 70g-75g of coconut flour. Or replace the almond flour 1:1 with sesame seed meal (you can grind sesame seeds in a food processor until you have a flour). Do check the consistency of your dough and add more flour / more butter as needed.
Katrin Nürnberger
Hi there, the rule of thumb is that the thinner the cookie, the crispier it will be. Hope you’ll try the recipe again:)
Jane
Hi I'd love to try this recipe. Can't go wrong with a butter cookie. What are your thoughts on sweeteners? I've been Keto for over three years. Usually I leave out sweetener entirely - with your cream cheese pancakes, for example, which are so easy and good. I've left it out of a cheese cake and even frozen custard, just eat with a few berries - yum. But baking seems a bit scarier, so I don't do much. I think these would taste fine - I'm just wondering about the chemistry and the integrity of the cookie.
PS - huge fan of coconut butter. That's definitely the sweetest thing I eat, but the net carbs are ridiculously low considering it takes like frosting.
Katrin Nürnberger
In terms of consistency, I don't think leaving out the erythritol would be a problem as it's only 1/4 cup, which is 4 tbsp. If you find the mix is too liquid, you could add another tbsp or 2 of almond flour. I'd probably also add a littler more flavour, for example vanilla bean powder, to make up for the lack in sweetness.