These keto shortbread cookies only have 5 simple ingredients! Anyone can make them – and they only have 1 gram of net carbs per cookie.
It’s really nice to have a few recipes for cookies that you can make in just 15 minutes for those times when the cravings for sweets hit you.
For some reason, the colder months bring out the sweet cravings even more. Maybe it’s all the Christmas cookies or the seasonal snacks filling coffee shop shelves, but when that craving hits it’s hard to deny.
Thankfully, this recipe is super easy and fills you up!
Ingredients To Make Low Carb Shortbread Cookies
These cookies only have 5 simple ingredients that you probably already have in your pantry or refrigerator.
The best thing is that all of these ingredients are low in carbs and high in protein. They come out to only 1 gram of net carbs per cookie. You are free to eat a few!
Here’s what you need to make these cookies.
- Almond Flour – Use almond flour, not almond meal. Almond meal will make the cookies look and taste grainy since it has bits of the almond’s skin in it.
- Butter – Use unsalted butter. Make sure it is softened before you use it so it’s easier to mix with the ingredients.
- Vanilla – Be sure to choose one with no added sugar.
- Confectioner’s Sugar Substitute – I used Swerve, but you can use any of your favorite confectioner’s sugar substitute. Do not use a granular keto sweetener, it will affect the texture of the cookies.
- Xanthan Gum – This helps all the ingredients stick together better. It acts like gluten in the recipe but doesn’t have any net carbs or calories. If you want to do any low-carb baking, you should have this on-hand.
How To Make Keto Shortbread Cookies
Shortbread cookies are so fun and easy to make. They have a crisp texture that literally melts in your mouth, and this low-carb version has the same delightful texture.
If you want to save yourself time, you can make the dough ahead of time and bake it later. It will last about a week in the refrigerator or a month in the freezer.
Before you make the batter, make sure the butter is soft and room temperature. If you forget to soften your butter, you can use a microwave. Just heat it up at 50% power and check it at 5-second intervals.
After you soften the butter, mix all the ingredients together in a large mixing bowl. Blend everything on high until it is all incorporated.
Form small balls out of the dough that are the same size. Then, flatten them and poke holes in the cookies. You can make the holes in any kind of pattern.
Baking Tips To Make A Low-Carb Shortbread Cookie
- These cookies taste perfect with a hot cup of coffee or keto tea. Since they are an excellent source of protein and fat, these will also make a healthy addition to your lunch.
- As you roll out the dough for your cookies, make sure they are all the same size. This way, they will all bake at the same time and none of them will burn.
- They taste the best if you let them cool off a bit after they come out of the oven.
- To store the cookies, just keep them in a sealed container on your counter or in your pantry. They will last about a week at room temperature. You can also store them in the refrigerator.
Frequently Asked Questions About Gluten-Free Shortbread Cookies
The entire recipe is at the bottom of this post. First, I have some questions I want to answer.
Can I use coconut flour instead of almond flour?
No, baking with coconut flour is much different than using almond flour. Coconut flour soaks up a lot more liquid than almond flour, so you will have to adjust the amount of butter you use.
In fact, I never recommend trying to substitute coconut flour for almond flour. It’s very difficult to get the texture the same since coconut flour is such a drying ingredient.
How do you know when the keto shortbread cookies are done baking?
These keto cookies only take 12 minutes maximum to fully bake in the oven. You’ll know they are done when the edges start to turn a light golden color, just like in my pictures.
When you take them out of the oven, they will still be soft. They will harden as they cool.
Is a butter cookie the same as a shortbread cookie?
The ingredients for butter cookies are very similar to shortbread cookies, but they are not the same thing. Both types of cookies use a lot of butter as the main ingredient.
The main difference between butter cookies and shortbread cookies is that butter cookies have more sugar and are easier to use with cookie cutters.
In fact, lots of people bake butter cookies in fun shapes. Shortbread cookies are normally just rectangles or round.
Are shortbread cookies the same as sugar cookies?
No, shortbread cookies are not the same as sugar cookies. Sugar cookies have a lot more ingredients in them, including a leavening agent like baking powder or baking soda.
Sugar cookies have a very different dough. They can be shaped and are usually frosted and decorated.
Shortbread cookies have fewer ingredients and are usually served without frosting.
How many cookies does this recipe make?
This recipe makes about 20 small shortbread cookies. If you want to hand them out as DIY food gift, I suggest doubling the recipe. Since there are just two steps – mixing and baking – it won’t take much longer to double it.
Other Recipes To Love
Cookies are some of my all-time favorite keto desserts. Here are a few other recipes you may want to try if you enjoyed these keto shortbread cookies.
Check out some of these favorites:
- Gluten-Free Peanut Butter Chocolate Chip Cookies are perfectly soft and filling. They are so healthy for you that you could even include them as part of your lunch.
- Chocolate Zucchini Cookies are packed with fiber and have the amazing chocolate flavor you will love!
- Keto Oreos have a taste similar to the popular chocolate sandwich cookies but without all the sugar.
- Keto No-Bake Peanut Butter Cookies will give your oven a rest as there’s no need for baking.
- Keto Ginger Snaps have the unmistakable bite of ginger in them! Enjoy them all year long.
Keto Shortbread Cookies
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine the ingredients and blend on high until completely incorporated.
- Form the dough into 20 even sized balls and flatten slightly into a cookie shape with your fingers.
- Pierce a few rows of holes down the center of each cookie with the tines of a fork.
- Bake for 10-12 minutes until the edges are beginning to just brown.
- Cool to room temperature before serving.
Array ( [serving_unit] => cookie [serving_size] => 1 [calories] => 104 [carbohydrates] => 2 [protein] => 2 [fat] => 10 [saturated_fat] => 3 [cholesterol] => 12 [sodium] => 42 [fiber] => 1 [sugar] => 1 [vitamin_a] => 140 [calcium] => 25 [iron] => 1 )
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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