Description
Buttery, crumbly, and irresistibly low in carbs, these keto shortbread cookies capture the essence of traditional shortbread without the sugar overload.
Ingredients
Scale
- 1¾ cups almond flour
- ½ cup unsalted butter, softened
- ⅓ cup sugar-free sweetener (erythritol, monk fruit, or your favorite blend)
- ¼ teaspoon salt
- Optional add-ins like vanilla extract (1 teaspoon), lemon zest (1 teaspoon), or a pinch of cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a mixing bowl, cream the softened butter and sugar-free sweetener until smooth. If using vanilla or other flavorings, add them here.
- Sift the almond flour into the mixture and add the salt. Mix on low speed until a soft dough forms. If it’s too crumbly, add an extra tablespoon of butter or a small spoonful of cream cheese.
- Roll about one tablespoon of dough into a ball and place on the prepared baking sheet. Press gently to flatten.
- Bake for 12–15 minutes, or until the edges are lightly golden. Let cookies cool on the sheet for 5–10 minutes before transferring to a rack to cool completely.
Notes
- Store in an airtight container at room temperature for up to a week.
- Freeze leftover cookies for up to two months, thawing at room temperature.
- If your dough is too soft, chill it for 15 minutes before shaping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 0.5g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Keto Shortbread Cookies, Low-Carb Shortbread Cookies, Sugar-Free Shortbread, Keto