Keto Shortbread Cookies

by KetoFocus.com
4.9 Stars (10 Reviews) 5 Comments

A tender, buttery keto cookie with lots of flavor and tons of versatility to cutout into any cookie shape you desire. These keto shortbread cookies are a basic recipe that you can reimagine into different cookies using different extract flavors, coatings and fillers.

Keto Shortbread Cookies Recipe

keto sugar cookies with milk
Shortbread cookies are similar to sugar cookies except shortbread cookies contain no eggs or leavening agents and shortbread cookies contain more butter to flour. However, traditional baking ratios sometimes get thrown out when keto baking because they typical baking ratios don’t apply.

These almond flour cookies are one cookie you should make! They are buttery and have a delicate crumb. You can use this recipe as a base and add flavors, frostings, and toppings to create different combinations of cookie treats. You are even able to make cookie cut outs with this recipe!

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Keto Shortbread Cookies Ingredients

  • 1 1/2 cup blanched almond flour
  • 1/4 cup coconut flour
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1/2 cup monk fruit
  • 1 teaspoon vanilla

Keto Shortbread Cookies Directions

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using a sifter to mix dry ingredients

Shortbread cookies have a delicate crumb. That’s because they don’t contain egg to help bind the cookie together.

I highly recommend sifting the almond and coconut flours together.

This will allow for the perfect texture inside the cookie. Any sifter will work.

Be aware – the oils in the almond flour can sometimes clog up the sifter. Just give it a good whack and the almond flour will fall out and the sifter will start working again.

Refrigerate the dough

keto shortbread cookie circles on a baking tray

The second most important step in making these shortbread cookies is to refrigerate the dough before rolling, slicing or cutting the dough and before baking (if needed). Not only does refrigerating the dough helps to harden the dough so it will be easier to roll out and cut shapes from, but it also will keep your cookie from spreading when it bakes. If the butter gets too warm before baking, your shortbread cookies may spread too much on the tray as they bake.

Refrigerating cookie dough helps to meld the flavors together too giving you a buttery, tasty cookie.

Sometimes your cookies can still spread even if you refrigerate your cookies right before baking.

This is especially concerning if you are making cookie cutouts. However, you can easily fix this. Using a knife, you can push the edges of the cookie in and mold the cookie to return to the desired shape. You must do this step immediately when they come out of the oven since the dough will still be pliable.

Then let the cookies cool completely on the baking tray before transferring them to a wire rack.

The cookies are very delicate when they first come out of the oven so don’t try to pick them up! They will harden and become easy to handle once they are completely cooled.

Add-in’s, toppings, and flavors

chocolate dipped cherry almond shortbread keto cookie

The keto shortbread cookie recipe is very versatile . You can add different flavor extracts to give the cookie different flavor profiles. I like to add a combination of almond and cherry extract.

You can frost or coat these cookies with your favorite topping. Try buttercream or cream cheese frostings – like my favorite white chocolate cream cheese frosting or coat them with melted chocolate.

You can mix nuts and seeds into the dough or sprinkle them on top. Try almond slices, crushed macadamia nuts, and chia seeds.

I use this recipe to make my keto frosted animal cookies.

As with most keto cookies, you can store the dough in the refrigerator or freezer until you are ready to roll them out and bake them.

Not only does this help the flavors meld together, it’s a great way to meal prep cookies so that you can always have some on hand for when cravings hit or for parties.

Simply store keto cookie dough wrapped in plastic wrap and then place in a freezer safe bag.

To bake your cookies from frozen, let them sit at room temperature for 5 minutes before slicing. Then bake as instructed above. If cookies become too soft put them back into the refrigerator. A stiff cookie will bake better and spread less.

Once baked, store your sugar free cookies in an air tight container.

Keto Shortbread Cookies: FAQS

Can I use a cookie cutter with this keto cookie recipe?

The answer is yes. These shortbread cookie are delicate so your results will vary, but you should be able to if you are careful and use the handling instructions, including letting the cookies cool.

Are these keto shortbread cookies sugar free?

Yes, this keto cookie recipe does not contain traditional sugar. There is a non traditional sugar with the use of monk fruit.

How many carbs in are this cookie recipe?

Traditional shortbread cookie recipes are lower in carb than chocolate chip cookies and come in about 5g net carbs per cookie. This keto recipe has only 2g net carbs per cookie.

Nutritional information & Macros

Nutrition Information

Keto Shortbread Cookies

Servings: 12

Amount Per Serving
Calories 192
Fat 18.8g
Protein 3.5g
Total Carbs 4.3g
Net Carbs 2g

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5 Comments

  1. They worked out perfectly. I ended up cooking them about 12 minutes because they were so soft. Maybe I cut them too thick. I just made sure they were just beginning to brown around the edges. They seem to be a little too sweet. I think next time I’ll use a little less sweetener. But they are good! Nice texture. I gave 4 stars because I wasn’t sure if I could take them out of the oven while they were so soft. Nothing in the recipe said one way or the other.

    1. Yes, that them out while they are still soft and then let cool completely before handling. Glad you liked the recipe!

  2. With the shortbread cookies can you use allulose? If so do you use the same amount? And what is the difference between the two especially when it comes to keto baking?

    1. Yes, you can substitute with allulose. Allulose isn’t supposed to be as sweet as sugar so generally you have to use more. Try using 2/3 cup allulose in this recipe. Typically the ratio is 1 1/3 cup allulose to 1 cup monkfruit blend sweetener.

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