Keto shortbread cookies


  • 1 cup almond flour
  • 1/4 cup powdered erythritol or your preferred keto-friendly sweetener
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • 1/4 cup unsalted butter, softened


  1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the almond flour, powdered erythritol, and salt. Mix well.
  3. Add the softened butter and vanilla extract to the dry ingredients. Mix until the dough comes together. It might take a bit of kneading to fully combine.
  4. Roll the dough into a ball and flatten it slightly into a disc shape.
  5. Place the dough between two sheets of parchment paper and roll it out to your desired cookie thickness (usually around 1/4 inch thick).
  6. Use cookie cutters to cut out shapes from the rolled-out dough. Alternatively, you can simply cut the dough into squares using a knife.
  7. Carefully transfer the cut-out cookies to the prepared baking sheet, leaving a little space between each cookie.
  8. If desired, you can prick each cookie with a fork to create the traditional shortbread pattern.
  9. Bake in the preheated oven for about 10-12 minutes, or until the edges of the cookies are lightly golden.
  10. Keep an eye on the cookies as almond flour can brown quickly. Once they’re done, remove them from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  11. Once completely cooled, the cookies will have a crumbly and buttery texture, similar to traditional shortbread cookies.
  12. Store the keto shortbread cookies in an airtight container at room temperature.
  • Serving Size: 1 cookie

Nutritional Information (Per Cookie):

  • Calories: ~100 kcal
  • Fat: ~9g
  • Saturated Fat: ~3.5g
  • Carbohydrates: ~2g (Net Carbs: ~1.5g)
  • Fiber: ~0.5g
  • Sugar: ~0.5g
  • Protein: ~2g
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