Keto diet got you craving something sweet and buttery? Look no further than these delightful keto shortbread cookies! Not only are they incredibly easy to make, but they also boast a mere 1g net carbs per serving.
Whether enjoyed as a standalone snack or transformed into a delectable crust for keto cheesecakes and pies, these cookies are bound to become a staple in your low-carb kitchen.
Try my other keto cookie recipes:
- Keto Peanut Butter Cookies
- Low Carb Coconut Wafers
- Low Carb Snickerdoodles
- Low Carb Macadamia Nut Cookies
Why You’ll Fall in Love with These Keto Shortbread Cookies
- Simple & Satisfying: With just a handful of pantry staples and minimal prep time, you’ll have a batch of these buttery delights ready in no time.
- Guilt-Free Indulgence: These cookies are keto-friendly, gluten-free, and low in carbs, allowing you to satisfy your sweet tooth without compromising your dietary goals.
- Versatile Delights: Enjoy them on their own, pair them with your favorite keto-friendly beverage, or elevate your keto desserts by using them as a crumbly crust.
Beyond the Basic: Creative Uses for Keto Shortbread Cookies
- No-Bake Keto Cheesecakes: Crush the cookies to create a delicious and sturdy base for your favorite keto cheesecake recipes.
- Keto Tarts: Press the dough into tart pans for a delightful crust to hold your favorite keto-friendly fillings I like to use this custard tart filling.
- Ice Cream Sandwiches: Sandwich a scoop of keto ice cream between two shortbread cookies for a refreshing summer treat.
- Crumble Topping: Crumble the cookies over yogurt, in ice cream, or even a shake.
Ingredients
- 2 cups of Almond Flour
- ⅓ cup of Erythritol
- 1 pinch of Salt
- 1 teaspoon of Vanilla Extract
- ½ cup of Unsalted Butter softened
- 1 large Egg
How To Make Keto Shortbread Cookies
- Preheat Oven: Set your oven to 300°F (150°C).
- Combine Dry Ingredients: In a mixing bowl, whisk together almond flour, erythritol, salt, and vanilla extract.
- Incorporate Butter: Cut in the softened butter until the mixture resembles coarse crumbs.
- Add Egg: Mix in the egg until a dough forms.
- Shape & Bake: Roll tablespoon-sized pieces of dough into balls and flatten them into discs on a lined baking sheet. Bake for 15-25 minutes or until golden brown. For a firmer base, bake longer.
- Cool & Enjoy: Allow cookies to cool completely before storing or using.
Handy Tips
- Prevent Sticking: Use food-safe gloves to handle the dough.
- Flavor Variations: Add cinnamon, citrus zest, or chopped nuts for extra flavor.
- Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Frequently Asked Questions
Yes, you can substitute erythritol with other keto-friendly sweeteners like monk fruit or stevia. However, this may slightly alter the texture.
Absolutely! Thanks to the use of almond flour and erythritol, each cookie boasts a mere 1g of net carbs.
Get creative! For added flavor, you can incorporate cinnamon, citrus zest, or even chopped nuts into the dough.
How To Store Keto Cookies
Store keto cookies in an airtight container in the pantry for up to five days. Keto cookies may be stored in the freezer for up to three months if made as a pie base ingredient.
Keto Shortbread Cookies (1g Carbs)
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Ingredients
- 2 cups almond flour
- 1/3 cup Erythritol
- 1 pinch Salt
- 1 teaspoon vanilla extract
- 1/2 cup Unsalted Butter softened
- 1 large Egg
Instructions
- Preheat oven to 150C/300F.
- In a mixing bowl, add the almond flour, erythritol, salt and vanilla extract. Mix.2 cups almond flour, 1/3 cup Erythritol, 1 pinch Salt, 1 teaspoon vanilla extract
- Add the butter and rub into the dry ingredients until fully combined.1/2 cup Unsalted Butter
- Add the egg and mix well.1 large Egg
- Take tablespoon sized pieces of the mixture and roll into balls, then press into discs onto a lined cookie sheet. We recommend using food safe gloves to stop the mixture from sticking to your hands. Leave a gap between the cookies as they will spread slightly.
- Bake for 15-25 minutes, until the edges are browned. The cookies will firm up as they cool. If you are using the cookies as a base for our Jello Chunk Cheesecake, allow them to cook longer so the edges are firm and they are completely browned.
- Leave to cool before storing in an airtight jar, or using as a cheesecake base.
Video
Notes
Nutrition
This low-carb shortbread cookie recipe makes 16 cookies. 1 serving is 1 cookie and has 1g net carbs.
We make many different keto cookies using low-carb flour alternatives and natural sweeteners.
Adjust the serving amounts in our easy-to-use recipe card above if you want to make a larger batch of low-carb vanilla Keto Shortbread Cookies.
Outstanding taste and texture. I’m lazy so I used a small scoop to portion them into a greased mini-muffin tin, then turned them out onto parchment paper and pressed them down gently to flatten them. Turned out beautifully.
I made these with reluctance as I know Keto friendly desserts are not easy. Okay, these were so good that I finished them off the next morning. I still think about them so making more this afternoon.
Followed the recipe exact and although the dough was a bit tacky they came out lovey and taste amazing!
Absolutely delicious! I followed the recipe exactly except that I cut it in half because I just have no control with cookies. Getting half an egg is always a challenge but this recipe is very forgiving and the finished product was perfect. I ended up with 14 beautiful cookies that are great with coffee. Exactly what I was craving. Thank you for an awesome, low carb recipe!!
The best low carb cookie I’ve tried. I’ve made it twice in two days! My batches came out consistently with 18 cookies, about one Tbs measured out. Nothing to complain about at all. I replaced the sweetener with equal parts Lakanto Monkfruit sweetener and added lemon zest to my first batch and orange zest to my second batch. Both batches also took exactly 25 min. Thank you so much for sharing such a lovely and straight forward recipe.
I followed the recipe, but melted the butter before adding it to the dry ingredients. I dropped by a spoonful and flattened the dough slightly. I also added a teaspoon of almond extract. They were moist and delicious .
Yes! that Almond extract takes the flavor to another level.
Hi Gerri, thanks for this amazing recipe. My husband and I are doing KETO and this is so helpful for his sweet tooth. I used 1/4 C Pyure since it’s more concentrated and they are perfect! Today was my 4th time making them and added a KETO buttercream icing….too much sweet for me but hubby loved it. Thanks again.
Thank you for your kind words, Becky!!
Oh my god. These are so good!
I am in my second week of my keto journey and was looking for exactly this. Thank you so much!!
Sounds like this would be a great base for my cherry rhubarb crisp. Can’t wait to try it.
A great keto biscuit recipe so glad I found this, curbs the cravings!
These cookies are delicious. I made them with monk fruit sugar, added a little extra vanilla extract and about a tablespoon of ghee. They came out perfect. Thank you so much for this recipe. I have been able to stick to my lazy keto diet because of sweet treats like this.
Just made these cookies for the first time and they are awesome. Thank you for this great recipe!! I used a little over a tablespoon of pyure and they were not real sweet just perfect n buttery!
Third time making these cookies. Absolutely love them, and I get them stolen by the “none keto” members of the family, who “mock” my keto diet plan. Eat your own biscuits I say, and keep your hands off mine!
Well done Gerri
Wow! I make shortbread a lot and have been looking for recipes for KETO. I must say, your my first recipe I have tried, and I am so pleased. I also used salted butter and left out the salt. Thank you for this recipe, I plan on making a cheesecake next with the cookies as the crumb base
Thank you for your kind words, Lisa!
First if all, I DON’T bake. I’m on my 8th day of Keto and was hAngry for something with Pecans. Bought most of the ingredients on Amazon (I DON’T like shopping either)… I was thrilled to come home to everything today and have everything I needed. J was hopeful but not sure if they would fix my craving. Well HOTT Da*n, they we’re no less than a decadent . I wish I could show a photo of how they turned out. I HIGHLU recommend trying these. Huge Fan!
I’m so glad you liked them Dayna! Thank you for your kind words, you’ve made my day!
Love them, it helps with the sweet temptation at work when they’re all eating their hobnobs 😛
Thank you so much!
Delicious! I just made these, and they’re very good. For reference, I used granulated Pyure (it’s a erythritol and stevia blend) which I think is sweeter than plain erythritol, so I went just shy of 1/3 C. I also used salted butter and just omitted the extra salt. They’re wonderful cookies!
I’m glad you enjoyed them, Mary! Thanks for stopping by 🙂
These tasted amazing!!!… All my non keto friends are hooked… So easy to make too.. Definitely a keeper.. I used monk fruit sweetner instead and they still came out wonderful… Thanks Gerri
I’m so glad that you and your friends enjoyed them! Thanks for stopping by 🙂
Made These tonight and they were Spectacular!!!!!
Made these tonight and they were SPECTACULAR!!!!!!
I just made these, I added some lemon zest to it, and they were sooo good, just right, I had made another recipe, but even though they looked okay, they just fell apart in my mouth, so it was like scooping some raw almond flour in my mouth straight from the bag!! love your recipe, perfecto! Merry Christmas 🙂
Hi Gudrun,
Thank you for your kind words and Merry Christmas to you also!
This is very similar to several keto “sugar cookie” recipes that I’ve seen, but this one has about double the butter. Wondering your about your thoughts on whether these would be good cut out cookies. I don’t see why not, but I figured I’d ask if you’ve tried it.
Hi Sandra,
More butter makes a better shortbread cookie! The cookie dough is quite soft and is not suitable for cookie cutters.
Hi Gerry, thank you for opening this recipe! Do you happen to know if this dough can be used in a cookie press? Or is it too sticky?
Hi Milly,
I don’t think it would be suitable for a cookie press when the dough is raw. If you are determined to press them, you could try stamping the cookies halfway through the baking. If you do try, let me know how it turns out.
Turned out great! A real treat ❤️
Thank you for your kind words, Randi!
Just made these cookies and they tasted delicious. Just was wondering if it was supposed to be cakelike soft or crispy?
Hi Geet.
The cookies are similar to shortbread, a little crispy on the edges and soft, but firm in the centre. I hope that helps.
Did you use powdered or granular erythritol? Can I use Swerve instead?
Hi Tracy,
Granulated and yes, you can substitute for swerve.
I just tried them with Stevia. They turned out great but are a little too sweet with the Stevia. So if you’re using Stevia instead I would use 1/6 cup stevia. I’m going to also cut the vanilla down a bit next time. I love the recipe though and the cookies turned out great. Thank you so much Justin time for Christmas!
Hi Kelly,
Thank you for stopping by, I’m glad you enjoyed the cookies 🙂
Was not sweet enough for me. Rather like a biscuit. I dusted them with a good quality Stevia powder and they were good. Great pie crust dough.
Hi Joyce,
It all comes down to personal preference – the last comment I replied to said they were too sweet! Glad you enjoyed them 🙂
Hi! I have no erythritol in my country.. can i subtitute it with 3 grams of sucralose sweetener?
Hi Audrey,
This recipe needs a granulated sweetener as it provides some bulk to the recipe, you could use xylitol instead. If you want to experiment with using the sucralose, please let us know how the cookies turn out.
Awesome recipe! I used almond extract instead of vanilla (I was out!) and Lakanto monk fruit sweetener with erythritol, and they tasted like almond paste shortbreads! Next time, I’m trying lemon extract, and I’ll dust them with some powdered Stevia. Thanks for a delicious recipe!
Hi Kim,
Glad you enjoyed it. I’ll pass it on to Gerri and see if she can’t make some like yours, they sound very tasty.
Matt
This is a perfect keto shortbread recipe. I used powdered swerve (erythritol blend) and added a little stevia to add sweetness. I also used a high quality Irish butter called Kerrygold. The results amazing!!! It did not crumble, it was moist and decadent.
Hi Marion,
We love Kerrygold too! I’m glad you enjoyed the shortbread.
Very good!
Thank you, Heidi, so glad you enjoyed them.
These are Amazing!! They taste even better straight from the freezer.
Thank you for your kind words Alannah!
I just made this and they were great! Thanks for sharing your recipe!
Yeah, these are incredible. Would not change a thing. I’ll be making these again and again (cuz my non keto family will eat them all)
That’s great to hear Lori!
These were insanely good. Change nothing, and they will blow your mind. My family of 5 will eat these in no time, and I’m the only keto in the group. INCREDIBLE!
Hello,
How many cookies are in a serving?
Hi Diane,
As it says in the post above “This Shortbread Cookie recipe makes 16 cookies, 1 serve is equal to 1 cookie.” I hope that helps 🙂
I’ve just finished baking them and they are absolutely amazing! I used peanut flour instead of almond and powdered Stevia and it came out delicious! Thank you for the recipe.
Thank you for your kind words Keila!
Just wondering how long and how to store these? Thank you!
Hi Courtn,
You can store them in an airtight jar or container at room temperature for up to 2 weeks.
Gerri
Good luck with them lasting that long though
Has anyone tried these without xylitol or erythritol? My leaky gut doesn’t handle sugar alcohols yet so I usually use a smidgeon of honey (for flavor) with stevia and monk fruit. Hesitant to try these in a cookie, as well as it works for pies and cakes.
These look so delicious!
Hi Shawna,
The erythritol adds some bulk to the cookies as well as sweetness. I would recommend replacing it with a granulated sweetener that your gut can handle.
Gerri
I made this recipe yesterday…very good result and I used Stevia brown same amount as you had indicated with erythritol.
Thank you for the recipe
Betty
Hi Betty,
Thank you for your kind words. I’m glad you enjoyed them!
Gerri
I made them with erithrytol this morning and found them just a bit sweet (not used to sweet stuff on keto). I would reduce to a quarter cup and then they’ll be perfect.
That said, the recipe is excellent.
Hi Kim,
Thanks for stopping by! I’m so glad you enjoyed them 🙂
COMMENTThese are really good! Thank you so much! Perfect with my coffee!
Hi Teresa
Thank you for your kind words
Gerri
I just made these! Delicious!! I put a dab of avacado pudding that I kept a bit stiff for spreading. Awesome treat with my evening tea! Thank you for sharing!!
Thank you for you kind words Maureen!
can you substitute Splenda for the erythritol?
Hi Jenni,
I haven’t tested it, but I don’t see any reason why it wouldn’t work!
Gerri
How do we know how many carbs in ea serving ?
Hi Darci,
The nutritional information is listed under “Recipe Notes” at the bottom of the page. If you can’t see it than you might be viewing our page as an AMP page, just scroll to the bottom and click View Non-AMP to see the nutritional information.
Gerri
I just made these for my hubby. They are delicious. Reminds me of a Christmas cookie. He will love them. Thank you very much.
Thank you for your kind words Barbara 🙂
Hi I didn’t see where it tells you how many carbs each cookie or serving is
Hi Cindy,
It’s possible that you are viewing the page via google’s “no frills” AMP view, which unfortunately cuts out our nutritional information panel. If you scroll to the bottom and hit “View Non AMP” you will be able to see the page, and nutritional panel, in all it’s glory 🙂
Gerri
Hi, l’m going to make it today but l have a question. Can l use almond meal flour?
Hi Cynthia,
Almond Meal will work fine, your cookies may be a little bit grainy due to the large grind of the almonds.
Gerri
Can l use Stevia better?
Hi Cynthia,
I haven’t tested the recipe using stevia, but I’m sure that a granulated or powdered version would work fine.
Gerri
Oh doh! That will teach me to try to cook early in the morning. You know I even checked that! Of course that’s the problem! The second bake with added egg and water wasn’t much better and still crumbly as you would expect but do you know it tasted quite nice so I have put the biscuits in the freezer and I reckon it will make a lovely tart base if I mix it with some more moisture and bake it again. Thanks for replying Gerri and know that I promise to triple check recipes from now on!
I made these this morning and used good coconut flour from the health food shop. They were very dry. It was all I could do to keep them in a ball on the cooking pan. No spreading in the oven. No sticking to the hands. I liked the look of the recipe because it didn’t have a lot of eggs (ugh) in it. Didn’t work for me but hopefully they will taste ok.
Hi Maureen,
Sorry that the cookies didn’t work out for you. The recipe does call for almond flour, using coconut flour would explain why they were so dry. For best results, make them using almond flour; coconut flour requires using less and adding extra eggs and liquid and can’t be substituted for almond flour without making adjustments to the recipe.
I hope this helps.
Gerri
I just made these so so good! Except when I imput all the ingredients into my tracker it’s nutrition facts are way off!! Did I do something wrong!?
I ate 3 thinking 1 carb each but my fitness pal recipe maker says 6.5 each!! Help!
Hi Cherrielee,
Ingredients in My Fitness Pal sometimes have inaccurate nutrition facts, it’s best to go off the details on the products that you have used. We base our nutritional information off the products we use to make the recipe. Hope this helps 🙂
why do people always substitute other ingredients in recipes, then when things don’t turn out right, they complain about the recipe? Makes no sense at all.
I’m two years behind you on this comment, but RIGHT???