keto shortbread cookies

• Prep Time: 10 minutes

• Cook Time: 12-15 minutes

• Chill Time: 30 minutes (optional but recommended)

• Total Time: 52-55 minutes

• Course: Dessert, Snack

• Cuisine: Scottish, Keto, Low-Carb

• Diet: Gluten-Free, Sugar-Free, Vegetarian, Keto

• Recipe Intensity: Easy – Perfect for beginner bakers.

• Yield: 12 cookies

• Shelf Life: Up to 1 week in an airtight container at room temperature.

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Ingredients

• 1 ½ cups (150g) Blanched Almond Flour (fine grind is essential)

• ⅓ cup (75g) Unsalted Butter, softened to room temperature

• ¼ cup (50g) Granulated Erythritol (or your preferred keto-friendly sweetener like Monk Fruit or Allulose)

• ½ teaspoon Vanilla Extract

• ¼ teaspoon Salt

Optional Add-ins:

• 1-2 teaspoons of lemon zest for a citrus twist

• ½ teaspoon cinnamon

• Sugar-free chocolate chips for dipping after baking

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Equipment You’ll Need

• Medium-sized mixing bowl

• Electric hand mixer or a sturdy spatula

• Parchment paper

• Baking sheet

• Fork for pricking

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Step-by-Step Instructions

Step 1: Combine the Dough

In your mixing bowl, combine the softened butter, granulated erythritol, and vanilla extract. Using an electric hand mixer on medium speed, beat for 1-2 minutes until the mixture is smooth, pale, and slightly fluffy. This step helps create a better texture.

Step 2: Incorporate Dry Ingredients

Add the almond flour and salt to the butter mixture. Switch to a spatula or mix on low speed until a crumbly dough starts to form. Then, use your hands to knead the dough gently in the bowl until it comes together into a smooth, cohesive ball. The dough will be slightly soft but should hold its shape.

Pro-Tip: If the dough feels too greasy or warm, it’s a sign your butter was too soft. Don’t worry! The next step will fix it.

Step 3: Shape the Cookies

There are two ways to shape your shortbread:

1. Log Method: Place the dough on a sheet of parchment paper. Shape it into a log about 6 inches long and 2 inches in diameter. Wrap it tightly in the parchment and twist the ends.

2. Pat-in-Pan Method: Press the dough evenly into a small (7×5 inch) parchment-lined loaf pan for perfectly uniform cookies.

Once shaped, refrigerate the dough for at least 30 minutes. This is a crucial step as it firms up the butter, preventing the cookies from spreading too much and making them easier to slice.

Step 4: Preheat and Prepare

Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. If you made a log, remove it from the fridge and use a sharp knife to slice it into ½-inch thick rounds. If you used a pan, gently lift the pressed dough out and slice it into rectangles. Place the cookies about 1 inch apart on the prepared baking sheet.

Step 5: The Signature Prick

Using a fork, gently prick the top of each cookie 2-3 times. This is the traditional shortbread look and helps prevent the cookies from puffing up during baking.

Step 6: Bake to Perfection

Bake for 12-15 minutes, or until the edges are just starting to turn a very light golden brown. The centers will still feel soft to the touch.

Do not overbake! They will firm up significantly as they cool.

Step 7: Cool Completely

Remove the baking sheet from the oven and let the cookies cool on the sheet for 10 minutes. They are very fragile when warm. Then, carefully transfer them to a wire rack to cool completely. The cookies will become crisp and achieve the perfect shortbread texture as they cool.

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Nutrition Information (Per Cookie)

• Servings: 1 cookie

• Calories: 118 kcal

• Total Carbohydrates: 3g

• Dietary Fiber: 2g

• Sugar Alcohols: 4g (varies by sweetener)

• Net Carbohydrates: 1g

• Protein: 3g

• Total Fat: 12g

  • Saturated Fat: 3.5g

• Cholesterol: 10mg

• Sodium: 50mg

Note: Nutrition facts are estimates and will vary based on the specific brands of ingredients you use. The net carb calculation uses the common formula: Total Carbs – Fiber – Sugar Alcohols = Net Carbs. If your sweetener does not use sugar alcohols, adjust accordingly.

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Tips for the Perfect Keto Shortbread

• Flour is Key: Do not substitute almond flour with coconut flour. They are not 1:1 substitutes and will result in a dry, crumbly cookie.

• Butter Temperature: Your butter should be soft but not melted. You should be able to make an indent with your finger, but your finger shouldn’t sink all the way through.

• Sweetener Choices: Erythritol-based sweeteners work best for that classic crisp texture. Allulose will create a slightly softer, chewier cookie and will brown more quickly, so keep an eye on them.

• Storage: Store cooled cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the baked cookies for up to 3 months or freeze the dough log and slice-and-bake as needed.

Enjoy your delicious, buttery, and completely keto-friendly shortbread cookies with a hot cup of coffee or tea