Buttery Keto Shortbread Cookies
User Reviews
5
Buttery Keto Shortbread Cookies
Description
These Buttery Keto Shortbread Cookies use almond flour as the base, which brings a nutty richness and tender crumb while keeping carbohydrates low. Melted unsalted butter is combined with stevia glycerite to achieve sweetness without sugar, then enhanced with vanilla extract and a pinch of salt for balance. The almond flour is folded in gradually, forming a dough that is just moist enough to shape. Scooping and hand-shaping into disks ensures uniform size with a slightly rustic edge.
Baking at 325°F for 12-15 minutes lightly cooks the cookies until golden and aromatic but still pale, preventing over-browning and preserving a tender interior with a crisp edge. Cooling on the pan and then on racks allows them to firm up properly while remaining buttery and delicate. These cookies do not expand much during baking, so spacing accounts for that.
The result is a simple shortbread cookie suitable for low-carb and ketogenic diets, with a rich butter flavor and mild sweetness from stevia glycerite. They can be served with tea or coffee or stored as a convenient snack. Since the dough is crumbly but workable, careful handling is advised during shaping.
Adding water, if needed, can adjust the texture if the dough is too dry. Substituting granulated sweetener may require moisture adjustments. Storage in an airtight container at room temperature preserves freshness for a few days; freezing is recommended for longer storage with layering to prevent sticking.
Ingredients
- 6 tablespoons butter 3 ounces, unsalted
- 1 teaspoon stevia glycerite equals about ¼ cup of sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 8 ounces almond flour 2 cups; it's best to measure by weight and not by volume, superfine
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- Place the butter in a medium, microwave-safe bowl. Microwave it on high until melted, for about 30 seconds.
- Add the stevia, vanilla, and salt. Whisk to incorporate.
- Gradually add the almond flour. Mix with a rubber spatula or a fork, and then lightly knead the mixture into a dough.
- Scoop the dough onto the parchment paper with a 1.5-tablespoon cookie scoop. Shape each cookie with your hands into a 2-inch in diameter, ¼-inch thick cookie. Space the cookies 1 inch apart. They don't expand much during baking.
- Bake the cookies until they turn golden and fragrant, about 12-15 minutes. Don’t overbake - they are light in color when ready, although they do take on a golden hue.
- Cool the cookies in the pan for 10 minutes – they will still be soft at this point - then carefully transfer them to a cooling rack and cool them for 10 more minutes before serving.
Notes
- If the dough feels very dry and crumbly, add water one tablespoon at a time to reach a workable texture.
- When using granulated sweeteners other than stevia glycerite, additional water may be needed for proper dough consistency.
- For a sweeter cookie, increase sweetener up to ⅓ cup and adjust moisture accordingly.
- Store cookies in an airtight container at room temperature for up to three days.
- For extended storage, freeze cookies in bags layered with wax paper to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 158kcal | 8% |
| Carbohydrates | 4g | 1% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Sodium | 25mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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