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.
Nutrition
Tayo Oredola is the founder of Low Carb Africa, where she shares healthy, low carb dishes with global flavors. She is passionate about teaching people how to cook drool-worthy dishes while losing weight and living their best lives. Tayo’s recipes have been featured on MSN, Women’s Health, Parade, Yahoo News, Pure Wow, Essence, and other online publications.
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