These almond flour Keto shortbread cookies taste just like the real buttery thing! With only 5 ingredients and 1 net carb per cookie, you’ll never know they are sugar-free and gluten-free.
Have a few of them with your morning cup of coffee or tea and I guarantee that it will make your day.
The first time I had shortbread was 2 years ago when my husband and I were in Scotland visiting some friends of ours.
I’m I was a little hesitant at first because I’m not a huge cookie person, but my friend put 2 shortbread cookies in front of me with a cup of tea and it was so delicious!!! Dipping the shortbread into my cup of tea was even better.
So on that 12-day trip, my friend and I had our shortbread cookies every morning with our tea and coffee.
That being said, I’ve missed having a little something here and there with my coffee since I’ve been eating low carb. But come to find out, making your very own low carb shortbread is not only possible but is easy and tastes so good!
I love coming up with not only low carb recipes but gluten-free recipes for my friends and family who can’t eat gluten. This is a fantastic gluten-free cookie, that you would never even know until I told you it was gluten-free.
My whole family has been eating my last batch every day and there are hardly any left. Enjoy!
What Are Shortbread Cookies?
Shortbread is a traditional Scottish biscuit that is made with butter, sugar, and flour. Other ingredients can be added, but those 3 are the main components of a shortbread cookie.
Shortbread’s texture is crumbly due to the high-fat content provided by the butter and will melt in your mouth.
Even though shortbread is originally from Scotland, it has spread all over the world mostly due to Scottish brand Walkers, who have exported shortbread around the entire world.
What do they Taste Like?
Shortbread cookies are the perfect buttery cookie without being too sweet. They are the ideal cookie to go with a cup of tea or coffee.
Why is Shortbread Called Shortbread?
Where did they come up with the name “Shortbread” you ask? The “short” part of shortbread, refers to the lack of gluten in the cookie.
Even though regular white flour is used, liquid activates the gluten, but because there is no liquid in a shortbread recipe the gluten doesn’t have a chance to develop into long strands of protein that gives baked goods a chewy texture.
What is the Difference Between a Sugar Cookie and a Shortbread Cookie?
Some people may think that sugar cookies and shortbread cookies are the same, but that’s not the case.
The biggest difference between sugar cookies and shortbread cookies are the ingredients and ratios.
Shortbread cookies don’t contain eggs, but sugar cookies do, and because shortbread has a higher amount of butter it results in a crumbly cookie.
Are Shortbread Cookies Keto?
YES!! These shortbread cookies are definitely Keto, especially with only 0.5 NET CARBS per cookie. Can’t beat that right?
With only 5 ingredients, all of them being Keto-friendly, these almond flour shortbread cookies are going to be your new best friend while eating low carb, and honestly even not being on Keto they will be your best friend.
They are so good you don’t even know they are low carb and sugar-free.
What Ingredients are in Keto Shortbread Cookies?
Almond Flour – This is the base for our keto shortbread.
Butter – Make sure your butter is softened to room temperature. If you forgot to take out a stick in time, that’s ok. Place in the microwave for a few seconds at a time. Be careful cause you don’t want it to be melted. Just softened.
Sweetener – Any low carb granulated sweetener of your choice. My choice was granulated monk fruit, it’s my favorite one and perfect for shortbread.
Do I Have to Use Almond Flour?
Yes, almond flour is probably the most important ingredient in these shortbread cookies, without the almond flour you wouldn’t have a delicious low carb cookie.
When baking low carb, you replace regular white flour with either almond or coconut flour. For this recipe, almond flour is the perfect consistency and taste.
Lately, I’ve been buying Costco’s Kirkland Blanched Almond Flour. It’s a 3 lb bag for about $12.00 which is a great price and lasts me a while.
Salted Butter vs Unsalted
It’s funny because almost every baker has a different viewpoint on whether to use salted or unsalted butter for shortbread.
Some bakers will always use unsalted butter in all of their recipes, and some will only use salted butter. I’m one of the ones that will always use salted butter in my recipes.
If you use unsalted butter in your shortbread recipe then I suggest adding a bit more salt then the recipe calls for. I add salt to so many of my recipes because I feel that it adds some good flavor.
You can also choose to use a European-style butter like Kerrygold. European butter tends to be denser, which means that they have less water and more fat in them and they can be richer in color.
How to Make Almond Flour Keto Shortbread Cookies
Ready to make some delicious low carb shortbread cookies? Let’s get started…
Let your butter come to room temperature first. You want to make sure it’s soft. In a medium bowl combine the softened butter and sweetener.
Using an electric mixer combine until creamy.
Add in vanilla and mix again.
Now add the salt and the almond flour. Add the almond flour slowly, don’t dump it all in at once as it will be harder to mix right.
Then, mix all the ingredients together. The dough should be on the thicker side.
Cover with plastic wrap and place in the fridge for about 30 minutes to chill. The dough is much easier to work with if it’s chilled. If it’s too soft it will fall apart.
Preheat the oven to 325 degrees.
Place the dough in between two pieces of parchment paper. Using a rolling pin, roll out the dough to about ¼ inch thick or so.
Once the dough has been rolled out use a cookie cutter to cut your cookies.
They are fragile, so use a metal spatula to transfer each cookie to a parchment-lined cookie sheet.
Keep re-rolling the dough and making cookies until you don’t have any dough left.
Using a fork, poke a few holes in each cookie, to give them a true shortbread look.
Bake for 12-14 minutes. When the edges start to get slightly brown take them out of the oven. Let sit and cool for 10-15 minutes.
Can I Use a Mixer or by Hand?
Using an electric mixer is essential for making these keto shortbread cookies. You want the butter and sugar to become a creamy texture and the only way to do that is to use a mixer.
I use a handheld electric mixer, but if you own a Kitchenaid stand mixer, that works great too.
Do I Need to Use a Cookie Cutter?
Using a cookie cutter or a biscuit cutter is the easiest way to make your low carb shortbread. You can also use a cup or a glass to cut your cookies out if you don’t have any cookie cutters.
How to Tell When They Are Cooked?
You want to cook them long enough for the edges to get golden brown. In my oven at 325 degrees, it only takes about 10-12 minutes.
Don’t worry if they still look soft, they will harden up after letting them cool on the tray.
Tips for Making Almond Flour Shortbread Cookies
- Use finely ground blanched almond flour, not almond meal. Almond meal isn’t ground enough so it won’t give you the right texture
- You can use ghee or coconut oil for a dairy-free option, but to be honest, butter is going to give you the best flavor and texture
- I use granulated monk fruit, but you can use any Keto approved erythritol of your choice
- Make sure to use an electric mixer to cream the butter and sweetener together to get the right consistency
- You want the butter to be soft, but not melted. If you let the butter sit on the counter for at least 15-20 minutes that should be good
- When you start adding the almond flour, add is slowly. Don’t dump the 2 cups in all at one time. Add a little bit in, then mix, then add more in.
Do I Need to Toast the Almond Flour?
I have not tried toasting the almond flour for this shortbread recipe. But I have heard good things about it.
According to Paola from the Gnom-Gnom food blog, she says that it makes a huge difference and once the toasted almond flour is mixed with the butter it becomes aromatic.
How to Stop Shortbread Cookies from Spreading
If you notice that your cookies are spreading too much during baking it means that the butter might have been too warm while working with the dough.
You can put the tray of cookies into the freezer for a few minutes to firm them up a bit. Then bake.
Different Variations on Shortbread Cookies
I like my shortbread cookies just the plain traditional way. But you can always add a few things to your shortbread dough:
- Chocolate Chips
- Shredded Coconut
- Dried Cranberries
- Dip the Shortbread in melted chocolate
Just be mindful to use low carb versions of them if you are watching your carbs.
Other Diets This Recipe is Good for
These keto shortbread cookies are made with almond flour which makes them gluten-free.
Now, if you replace the butter with coconut oil then it will not only make them dairy-free but also vegan and paleo.
What to Serve with Keto Shortbread Cookies
My favorite way to eat these delicious keto shortbread cookies is to dip them in my coffee or tea.
You can eat them just by themselves, or serve them with any other dessert. You can put them on a tray and serve them with other low carb cookies as well.
How to Store Keto Shortbread Cookies
These almond flour shortbread cookies will last about a week on the counter in an airtight container, or on a plate covered with plastic wrap.
Keeping them in the fridge will help to last a bit longer, but honestly, these cookies have never lasted more than a couple of days in my house.
How to Freeze Shortbread Cookies
If you want to keep them for longer than a few days, you can also freeze shortbread cookies.
After the cookies have been completely cooled wrap them tightly in plastic wrap. Then wrap them in foil for added protection. You can place them in a Ziploc bag then pop them right into the freezer.
Once frozen the cookies should last a few weeks minimum.
Low Carb Cookie Recipes:
If you’re in the mood for some other Keto-friendly Desserts, check out our:
- Keto Chocolate Chip Cookies
- Raspberry Jam Thumbprint Cookies
- Low Carb Pumpkin Chocolate Chip Cookies
- Sugar-Free Gingerbread Cookies
- Keto Linzer Cookies
All of them are Keto-friendly and low carb, and will have your friends raving!Print
These low carb almond flour shortbread cookies taste just like real buttery shortbread. With only 5 ingredients and 1 net carb per cookie, you’ll never know they are sugar-free and gluten-free. Have a few of them with your morning cup of coffee or tea and I guarantee that it will make your day.
- 2 cups almond flour
- 6 tbsp softened butter
- ⅓ cup granulated monk fruit
- 2 tsp vanilla
- ¼ tsp salt
- In a medium bowl add softened butter and sweetener. Using an electric mixer, combine until creamy.
- Add vanilla, and mix again.
- Add almond flour and salt. Mix all ingredients together. The dough should be on the thicker side. Cover with plastic wrap and place in the fridge for about 30 minutes to chill.
- Preheat the oven to 325 degrees.
- Place the dough in between two pieces of parchment paper. Using a rolling pin, roll out the dough to about ¼ inch thick or so.
- Once the dough has been rolled out use a cookie cutter to cut your cookies. They are fragile so use a metal spatula to transfer each cookie to a parchment-lined cookie sheet.
- Keep re-rolling the dough and making cookies until you don’t have any dough left.
- Using a fork poke a few holes in each cookie
- Place cookies in the oven for 12-14 minutes. When the edges will start to get slightly brown take out of the oven. Let sit and cool for 10-15 minutes
- 0.5 NET CARBS PER COOKIE
- If the dough starts to fall apart when transferring cookies to the tray, then place the dough in the fridge to chill for a few minutes
- Nuts or chocolate chips can be added to your shortbread dough
- These are overly sweet cookies, so you can up your sweetener amount if you want them sweeter
- Don’t roll your dough too thin otherwise you will never be able to transfer the dough to a cookie sheet, they will fall apart
- Use almond flour, not almond meal
- Coconut oil can be used to replace butter for a dairy-free option, but it won’t taste exactly the same
- Prep Time: 15 minutes + 30 minutes to chill
- Cook Time: 12-14 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
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