Keto Shortbread Cookies Recipe
Deliciously buttery and crumbly Keto Shortbread Cookies made with almond flour and a low-carb sweetener. These cookies are perfect for a keto-friendly treat that is simple to make and naturally gluten-free.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 16 cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Low Carb, Keto
Ingredients
Scale
Dry Ingredients
- 1 1/3 cups Almond Flour (scooped, slightly packed, excess swept)
- 1/4 cup Granulated Sweetener (such as erythritol or monk fruit sweetener)
- 1/4 teaspoon Sea Salt
Wet Ingredients
- 1/4 cup Softened Butter (out of the fridge for 30–60 minutes – or vegan butter)
- 1 teaspoon Vanilla Extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C). Line a cookie sheet with parchment paper and set it aside for later.
- Combine Ingredients: In a mixing bowl, add almond flour, granulated sweetener, sea salt, softened butter, and vanilla extract. Using an electric beater, beat the mixture until it forms a crumble.
- Make a Dough Ball: Gather the cookie crumble together into a cohesive dough ball with your hands.
- Refrigerate Dough: Chill the dough ball in the refrigerator for 10 minutes to firm up, making it easier to handle and shape.
- Scoop Dough: Use a tablespoon to scoop out portions of the dough. Roll each portion between your palms to form a smooth ball, then place them on the prepared cookie sheet.
- Form Cookies: Continue rolling until you have 16 dough balls spaced evenly on the cookie sheet, leaving about half a thumb width between them to prevent sticking.
- Flatten Cookies: Using the back of a fork, gently press each dough ball down to about 1/2 inch thickness. Remember, thinner cookies will bake faster and come out crispier.
- Bake: Place the cookie sheet in the center rack of your preheated oven. Bake for 8 to 11 minutes, or until the edges turn a lovely golden brown.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a cooling rack. Let them cool completely for about 20 minutes to set properly.
- Serve: Enjoy the cookies plain, or drizzle with 1/4 cup melted sugar-free chocolate chips for a decorative touch and extra flavor.
- Store: Keep leftover cookies in a sealed cookie jar for up to 1 week. To preserve longer, freeze and thaw for 3 hours before serving.
Notes
- Use almond flour that is finely ground for the best texture.
- Softened butter must not be melted to ensure proper dough consistency.
- You can substitute vegan butter to make these cookies dairy-free and vegan-friendly.
- For a sweeter cookie, adjust the amount of sweetener to taste, but remember to keep it keto-approved.
- Ensure cookies have enough room on the baking sheet to spread slightly without touching.
- Store cookies properly to maintain freshness and crispness.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 0.5g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 15mg
Keywords: keto shortbread cookies, low carb cookies, almond flour cookies, keto dessert, sugar-free cookies
Find it online: https://cookedbycleo.com/keto-shortbread-cookies-recipe/
