Low Carb Keto Shortbread Cookies
Keto shortbread cookies are light and buttery almond flour cookies with a deliciously rich coconut butter glaze. You can prep them in just 15 minutes. Choose whether you want to use cookie cutters, make a log and slice or roll out and cut into rectangular shortbreads.
Servings: 40 small cookies
Calories: 39kcal
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.
Notes
0.3g net carbs per cookies without glaze. Makes 40 small cookies @ 6 grams each. Nutrition is calculated without the glaze
0.4g net carbs per cookie with glaze.
Option to roll into a log and slice into cookie rounds.
Or roll out thicker between two sheets of parchment paper and cut into rectangular shortbreads.
Let the cookies cool completely before handling them. They are very soft and brittle when warm, but firm up and gain a lovely crunch when they are cold.
The coconut glaze does not become rock hard. I love the gentle coconut taste, but if you prefer, you can also mix powdered erythritol with a splash of water and a few drops of vanilla extract. This makes a glaze that hardens.
Store in an airtight container for put o 2 weeks. Alternatively, freeze for up to 3 months.
Nutrition
Serving: 6g | Calories: 39kcal | Total Carbohydrates: 0.8g | Protein: 0.7g | Fat: 3.8g | Saturated Fat: 1.7g | Fiber: 0.4g | Sugar: 0.2g