Indulging in sweet treats while staying true to your keto diet is a breeze with these keto shortbread cookies. These buttery bites of heaven offer a guilt-free experience, allowing you to savor the classic flavors of shortbread without the worry of excess carbs.
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❤️ Why you'll love it
Making cookies around the holidays is a favorite tradition in many families. Just because you’re on a keto diet does not mean you can’t enjoy this annual experience! This keto cookie recipe is perfect for the holiday season and a delicious addition to your Christmas cookie spread.
These almond flour shortbread cookies are also a testament to the fact that you don't need to compromise on taste when following a keto diet. With a perfect balance of almond flour, coconut flour, and a touch of sweetness from powdered sweetener, these cookies boast a crumbly texture that melts in your mouth.
Whether you're a seasoned keto enthusiast or just starting your low-carb journey, these keto cookies are a delightful way to satisfy your sweet cravings. Not to mention, this easy recipe is made from staple pantry ingredients and will be done in no time!
🧾 Ingredients Used
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- Flour: A blend of almond flour and coconut flour forms the foundation of these keto shortbread cookies, providing a low-carb alternative to traditional wheat flour.
- Sweetener: Replace traditional sugar with powdered sweetener to achieve the sweetness without the impact on your carb count. Monk fruit sweetener is also a great option.
- Xanthan Gum: Essential for binding and structure in gluten-free baking, xanthan gum ensures the cookies maintain their perfect texture.
- Butter: The star ingredient that brings richness and flavor to these cookies, butter is a keto-friendly fat that contributes to the irresistible taste. If you don't have any butter on hand, feel free to use coconut oil.
- Vanilla Extract: Adding a touch of warmth and depth, vanilla extract enhances the overall flavor profile of the shortbread cookies.
- Sugar-Free Chocolate: Elevate your keto shortbread cookies by drizzling or dipping them in melted sugar-free chocolate for a decadent finish.
🔪 How To Make This Recipe
- Preheat the oven to 350 F, then line a cookie sheet with parchment and set aside.
- In a small bowl, whisk together the almond flour, coconut flour, and xanthan gum.
- In a large mixing bowl, beat the butter and powdered sweetener until light and fluffy. Mix in the vanilla.
- Slowly add the almond flour mixture, mixing well after each addition.
- Roll the dough with a rolling pin into one quarter inch thick pieces, then use a cookie cutter to cut into desired shapes. Feel free to use a cookie scoop if you don't have cookie cutters on hand.
- Carefully transfer the cookies onto the prepared baking sheet, then bake in the preheated oven for 8-10 minutes or until the cookies are lightly golden, then cool completely to room temperature.
- Melt the sugar-free chocolate chips and drip or drizzle each cookie with chocolate if desired.
🥫 Storing and Reheating
Store your almond flour cookies in an airtight container at room temperature for up to a week. You can also store them in a container covered with plastic wrap. To maintain their freshness, avoid exposure to moisture. If needed, you can gently reheat them in the oven for a few minutes to restore their freshness.
You can also make these cookies ahead of time and store them in the freezer for up to a few months. Make sure to let the cookies cool completely before freezing, and let them thaw completely before serving.
💭 Tips and Variations
- Lemon Zest Twist: Add a burst of freshness by incorporating lemon zest or even orange zest into the cookie dough for a citrusy flavor.
- Almond or Pecan Addition: Mix in finely chopped almonds or pecans for added crunch and nutty goodness.
- Sprinkle with Sea Salt: Enhance the sweet-savory contrast by lightly sprinkling the cookies with a pinch of sea salt.
- Icing: Instead of drizzling with chocolate, find a sugar-free icing and add food coloring to it. Topping the cookies with different colors of frosting will make these cookies look more festive, and you can even add sprinkles for a fun touch!
- Use a Cookie Cutter: Around the holidays, you can make these shortbread cookies into some of your favorite festive shapes.
- Bake until Golden Brown: Make sure the cookies don’t get too dark – they should just be golden around the edges when done.
- Seasonings: Around the holidays, consider adding some cinnamon or ginger for a festive twist on this classic recipe.
- Add Almond Extract: This will give these low carb shortbread cookies a delicious and nutty flavor.
- Food Processor: Feel free to combine the shortbread dough in a food processor for easy mixing and cleanup.
🍽️ What can I eat this recipe with?
Pair this keto shortbread cookie recipe with a cup of unsweetened almond milk or your favorite keto-friendly hot beverage for a cozy treat. I personally love them with a cup of coffee or herbal tea for a yummy afternoon pick-me-up.
Alternatively, you can also serve these cookies alongside a scoop of sugar-free vanilla ice cream for an indulgent dessert. If you really want to get fancy, use different flavors of sugar-free ice cream, such as peppermint, chocolate, or even pumpkin. This will be your go-to holiday dessert!
👩🍳 Frequently asked questions
Butter cookies usually have more sugar, while shortbread cookies have a higher fat content, creating a melt-in-your-mouth consistency.
No, sugar cookies and shortbread cookies are different. Sugar cookies are lighter, while shortbread cookies are denser.
Usually, there is a lot of sugar in shortbread cookies, but this recipe uses sugar-free sweetener, so they don’t have any sugar at all!
While traditional shortbread cookies often come with a blood sugar spike, these keto-friendly cookies are blood sugar-friendly!
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📖 Recipe
Keto Shortbread Cookies
Ingredients
- 2 cups almond flour
- ¼ cup coconut flour
- ¼ teaspoon xanthan gum
- ½ cup butter softened to room temperature
- ½ cup powdered sweetener
- 1 teaspoon vanilla extract
- Sugar free chocolate optional
Instructions
- Preheat the oven to 350 F, then line a cookie sheet with parchment and set aside.
- In a small bowl, whisk together the almond flour, coconut flour, and xanthan gum.
- In a large mixing bowl, beat the butter and powdered sweetener until light and fluffy. Mix in the vanilla.
- Slowly add the almond flour mixture, mixing well after each addition.
- Roll the dough with a rolling pin into ¼” thick pieces, then use a cookie cutter to cut into desired shapes.
- Feel free to use a cookie scoop if you don't have cookie cutters on hand.
- Carefully transfer the cookies onto the prepared baking sheet, then bake in the preheated oven for 8-10 minutes or until the cookies are lightly golden, then cool completely to room temperature.
- Melt the sugar-free chocolate chips and drip or drizzle each cookie with chocolate if desired.
Notes
- Lemon Zest Twist: Add a burst of freshness by incorporating lemon zest or even
- orange zest into the cookie dough for a citrusy flavor.
Almond or Pecan Addition: Mix in finely chopped almonds or pecans for added crunch and nutty goodness. - Sprinkle with Sea Salt: Enhance the sweet-savory contrast by lightly sprinkling the cookies with a pinch of sea salt.
- Icing: Instead of drizzling with chocolate, find a sugar-free icing and add food coloring to it. Topping the cookies with different colors of frosting will make these cookies look more festive, and you can even add sprinkles for a fun touch!
- Use a Cookie Cutter: Around the holidays, you can make these shortbread cookies into some of your favorite festive shapes.
- Bake until Golden Brown: Make sure the cookies don’t get too dark – they should just be golden around the edges when done.
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