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
  • 1/2 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 almond flour, powdered erythritol, vanilla extract, and a pinch of salt.
  3. Add softened butter to the dry ingredients and mix well until a dough forms.
  4. Shape the dough into a log or use cookie cutters to create desired shapes.
  5. Place the shaped cookies on the prepared baking sheet.
  6. Optionally, you can prick the cookies with a fork to create traditional shortbread patterns.
  7. Bake in the preheated oven for about 10-12 minutes or until the edges are golden brown.
  8. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information (per cookie, based on 12 cookies): Please note that these values are approximate and can vary based on the specific ingredients you use.

  • Calories: ~100 kcal
  • Fat: ~9g
  • Saturated Fat: ~4g
  • Carbohydrates: ~2g (Net Carbs: ~1g after subtracting fiber and erythritol)
  • Fiber: ~1g
  • Sugars: ~0g
  • Protein: ~2g

Keep in mind that the nutritional values provided are rough estimates and can vary depending on the specific brands and types of ingredients used. If you’re closely tracking your macronutrients, it’s recommended to calculate the nutritional values based on the exact products you use.

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *