These Keto Shortbread Cookies are buttery, sweet, and have just 5 ingredients! Learn how to make this best gluten free almond flour cookies with this easy recipe. And dip them in melted sugar free chocolate for more flavor!
We’ve perfected low carb chocolate chip cookies and keto peanut butter cookies to keep our sugar free sweet tooths happy. Today, we’re tackling one of my all time favorite desserts: Shortbread Cookies!
Easy Almond Flour Cookies
The best shortbread cookies are simple. You start with butter and sugar, add a little vanilla, then some flour to hold it all together. The resulting cookie has a delicate sandy crumb and amazing buttery taste!
They taste delicious just as they are, especially paired with a cup of coffee or tea. You can also fancy them up by adding different flavors and mix-ins, making shortbread cookies ideal for just about any occasion.
- This version uses almond flour and powdered monk fruit as simple swaps for the carb-laden ingredients in the original version. The results are unbelievably good! You won’t even miss the sugar.
- Need even more reasons to love this Keto Shortbread Cookies recipe? It’s unbelievably easy! You only need 5 ingredients and 10 minutes of prep time.
Once you’ve mastered these…try our keto coconut cookies next!
Here’s everything you need to make keto shortbread cookies:
- Almond flour is a superfine powder made from blanched almonds. Its high protein content holds the shortbread together, mimicking the consistency of all purpose flour beautifully in this recipe.
- Powdered monk fruit is a naturally occurring sweetener used as an alternative to powdered sugar.
- Unsalted butter binds the monk fruit and almond flour together, adding moisture and fat to the cookies that gives them their rich flavor and perfect fine crumb.
- Vanilla extract – The hint of real vanilla elevates the plain shortbread by infusing it with fragrant, creamy flavor.
- Kosher salt
How to Make Sugar Free Shortbread
Making sugar free keto shortbread is just as easy as making the traditional version.
Start by creaming the butter and monk fruit powder together, then adding the remaining ingredients to form a dough.
Drop shortbread dough by the scoopful on to a baking sheet. Use your hand to slightly flatten each cookie into a disk. Bake keto shortbread cookies until they’re lightly browned on the edges.
Let cool and enjoy delicious sugar free cookies!
Tips and Tricks
- Mix by hand. Overmixing can result in dry, tough cookies. Use your hands (or wooden spoon) to combine the flour with the butter to avoid this common pitfall.
- Do not over bake. Keep a close watch on the cookies as they bake to avoid overbrowning. They will still be soft when you take them out of the oven, but should continue to firm up as they cool.
- Chocolate dipped shortbread: Give your Keto Shortbread Cookies an extra decadent touch! Dip the cooled shortbread cookies into melted Lily’s Dark Chocolate Baking Chips. Let the chocolate set until firm. Or toss in some chips and make our keto chocolate chip shortbread cookies.
If you can’t find powdered monk fruit, you can make your own from the granulated version. Add monk fruit to a food processor and pulse until it becomes a fine powder, like confectioner’s sugar.
Yes, you can freeze them either before or after baking. Make sure to double wrap the cookies or dough in foil and freezer bags to preserve freshness.
My favorite addition to shortbread cookies is dark chocolate. Use the chocolate-dipped method I mentioned above, or drizzle melted chocolate over the baked cookies for a beautiful presentation.
Chopped nuts, chocolate chips or sugar free sprinkles would be delicious additions to this shortbread too.
More Sugar Free Desserts
- Keto Lemon Bars
- Sugar Free Chocolate Pudding
- Keto Chocolate Cheesecake
- Sugar Free Carrot Cake
- Healthy Pumpkin Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered monk fruit sweetener
- 2 cups almond flour
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper, set aside.
- Using a rubber spatula or large spoon, cream butter and powdered monk fruit sweetener together in a large bowl. Add almond flour, salt and vanilla extract.
- Using a 2 Tablespoon cookie scoop, scoop dough and place on baking sheet with parchment paper, about 2 inches apart. Flatten the cookie slightly with the palm of your hand. Cookies should be about 2.5” in diameter or about ¼” thick.
- Bake cookies for 11-13 minutes, just until lightly browned on edges. Remove from oven.
- Let cookies sit on the baking sheet for a minute or two before transferring to a wire cooling rack. Cool completely.
- If desired, melt ½ cup of Lily’s dark chocolate baking chips and dip or drizzle the shortbread with it.
- To avoid over mixing, combine this recipe by hand.
- Watch the cookies closely while baking. You just want the edges of the cookies to start to brown.
- Store in an airtight container at room temperature. Enjoy within 7 days.
- Cookies will be slightly soft when transferring them to a cooling rack but will firm up as they cool completely.
Nutrition Information:Yield: 16 Serving Size: 1 cookie
Amount Per Serving: Calories: 136Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 15mgSodium: 21mgCarbohydrates: 4gFiber: 2gSugar: 1gProtein: 3g
Make a batch of these easy almond flour cookies for your next event! Dipped in chocolate or enjoyed plain, keto shortbread cookies are so good no one will suspect they’re sugar free.