Keto Shortbread Cookies

5 Stars (7 Reviews)
Nutrition Facts










Net Carbs

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 Ingredients

  • 1 1/2 cup 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

  • 1
    Sift together almond flour, coconut flour, and salt. Set aside. Do not skip this step as it creates a fine, delicate cookie texture.
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  • 2
    In a medium bowl, cream together butter, monkfruit and vanilla extract.
    mixing wet ingredients with silver electric mixer src=
  • 3
    Slowly stir in dry ingredients. Mix until combined.
    mixing shortbread cookie dough src=
  • 4
    Move cookie dough to a sheet of plastic wrap. Mold into a cylinder shape until dough is 1 1/2 inches in diameter and cover with plastic wrap. Refrigerate for 30 minutes or until stiff. Okay to store overnight at this point or in the freezer. If you want to make cutout cookies, press dough into a disc in between two pieces of parchment paper and refrigerate.
    shortbread dough in a log shape wrapped in saran wrap src=
  • 5
    Preheat the oven to 350 degrees. Slice off 1/4 inch slices of cookies and place about 1 inch apart on a parchment lined baking tray. Put back in refrigerator for 10 minutes if cookies start to get soft. Bake at 350 degrees for 6-8 minutes or until the edges begin to brown slightly. If making cookie cutouts, roll dough in between two pieces of parchment paper until 1/4 inch thick and cut into shapes. Refrigerate cut out dough for 10 minutes before baking.
    slicing low carb shortbread cookie dough src=
  • 6
    Remove from oven and let cool on the baking tray for 2 - 3 minutes before transferring to a wire rack to finish cooling completely.
    circle shaped cookies on a wire rack src=

Latest Keto Dishes

Low Carb 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 keto shortbread 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!

Sift Keto Flours

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 the perfect texture inside the cookie. Any sifter will work. The oils in the almond flour can sometimes clog up the sifter. Just give it a good wack 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 white 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.

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