One bite of these scrumptious keto shortbread cookies lets you know that delight DOES come on a plate!
It’s not too often that you find low carb cookies that actually taste – well, legit, and like cookies! But these sweet, buttery and perfect little almond flour cookies put other desserts to shame… Oh, the shame!
Once you taste these babies, it’ll be hard to enjoy just any old cookie recipe. Because of their guilt-free-ness, I enjoy them as breakfast cookies here and there, they go so well with a warm cup of tea or coffee!
Let me show you why I can’t get enough.
Looking for more keto desserts? Check out my keto peanut butter cookies, keto chocolate, or my keto ice cream recipe.
What I Love About This Almond Flour Shortbread Cookies Recipe
First of all, I love that these actually taste like cookies, and NOT a low carb desserts alternative!! There’s just something about that sweet little bite of satisfaction that’s hard to resist (call me weak).
Here’s what to expect before diving in:
- BUTTERY + sweet (like traditional)
- No shame involved
- Cookie-cutter optional
Common Keto Shortbread Cookie Questions
These easy keto shortbread cookies come together in a snap! Here are some questions readers have had in the past:
?Can I swap almond flour for other flours?
Unfortunately no. Almond flour recipes (any gluten-free/keto flour alternatives for that matter) have unique baking characteristics and can’t be swapped.
?What are the best sweeteners to use here?
Any granular sweetener you prefer, coconut sugar, regular sugar, or sugar alternatives.
I switch between the keto sweeteners Lakanto and Swerve, both of which can be used as a 1:1 swap with traditional sugar, and keep these in the keto cookies range.
?What is xanthan gum and can I skip it?
Xanthan gum is the glue that holds almond flour and gluten free recipes together. Without it, our dough would melt into a giant sheet pan cookie (not what we’re going for). Needless to say, don’t skip it!
?Do I have to chill the dough before cutting the cookies?
Yes! Keeping the butter cool will give our cookies the best texture once they’ve baked. I’ve also found that allowing the dough to chill is one of the most important steps in preventing cookie spread, so your cookies will keep the shape you cut them into.
?Can I cut these into any shape?
Yes! I love doing heart-shaped cookies for Valentine’s, and pumpkins in the fall. Use whatever cookie cutters you prefer here.
As with most cookie recipes, it’s hard to change things up as the measurements, ingredients, and techniques are important. But there are a few ways to get creative with these keto shortbread cookies:
- Skip the chocolate dip for more traditional almond flour shortbread cookies.
- Or, switch the type of chocolate, like low carb dark chocolate, keto white chocolate, or whatever you prefer.
- Add a topping (for crunch + more flavor) – While the chocolate dip is cooling, sprinkle some unsweetened coconut shreds, chopped keto nuts, orange peel, or chopped/dried fruits.
- Top these with frosting. Looking for keto sugar cookies? I suggest following my sugar cookie recipe instead, but if you want to turn these into sugar cookies, just skip the chocolate and cover them in frosting.
More Gluten Free Cookie Recipes
Cookies should taste like cookies, no matter what type of flour you use! If you agree, here are a few other delicious options for you:
- Coconut Flour Cookies
- Keto Chocolate Chip Cookies
- Cookie Dough Fat Bombs
- Keto Oatmeal Cookies
- Keto Breakfast Cookies
Keto Shortbread CookiesPrint Recipe Pin Recipe
- 1/4 Cup Unsalted Butter softened
- 1/2 Cup Swerve or Lakanto (see sweetener notes below) granular. Sub for granular sweetener of choice.
- 1 Teaspoon Vanilla Extract
- 2 Cups Almond Flour
- 1/2 Teaspoon Xanthan Gum
- 3.5 Ounces Keto Chocolate sub for chocolate of choice!
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- In a large bowl, combine the unsalted butter (1/4 cup), sugar (1/2 cup) and vanilla extract (1 teaspoon) using an electric mixer until fluffy.
- With the mixer running, add the xanthan gum (1/2 teaspoon), then slowly and almond flour (2 cups ), 1/2 cup at a time.
- Form the dough into a round disc, wrap it in plastic wrap, and place it in the fridge for 30 minutes.
- Roll the dough between 2 sheets of parchment paper using a rolling pin, until it's 1/4" thick.
- Use a 3x1" cookie cutter (or a pizza cutter as I did) to cut the cookies into a rectangular shape.
- Place on the prepared baking sheet and bake for 10-12 minutes. You'll know the cookies are done when the edges become golden.
- Allow your cookies to cool on your baking sheet before removing them.
- While your cookies cool, begin to melt your chocolate using a double boiler.
- Once cookies have hardened, dip them into the chocolate, and place them back on the baking sheet. Repeat until you've dipped all your cookies in chocolate.
- Place your dipped cookie baking sheet in the fridge, allowing chocolate to harden, for about 30 minutes. Enjoy!
Fans Also Made These Low Carb Recipes:
- Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
- Chocolate. I love Lily's chocolate chips for this (they make dark, semi-sweet, and milk) but you can always make your own low carb chocolate by following my recipe!
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
- Nutritional information is for 1 cookie, if you make 28 cookies using this recipe. If counting your net carbs, there is 1g of sugar alcohols and 2g of fiber per cookie, so each cookie would have 1 g of NET carbs!