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. Elevate your cookie game with this easy-to-follow, low-carb recipe that's perfect for any occasion.
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.