Keto Shortbread Cookies
User Reviews
5
Keto Shortbread Cookies
Description
Keto Shortbread Cookies use a mix of almond flour and coconut flour for a grain-free, low-carb base sweetened with powdered erythritol. The softened butter and almond extract bind the dough, which is rolled out and chilled to firm before cutting shapes. Baking at moderate temperature until edges brown lightly ensures a crisp yet tender bite. Optionally, a warm coconut butter glaze with sweetener can be drizzled over cooled cookies for added flavor and moisture.
The texture is soft and brittle when warm but firms up to a pleasant crunch when cooled fully. The almond and coconut flour blend adds subtle nutty notes, complemented by the almond or vanilla extract. These cookies are handmade in small sizes for manageable portions, fitting well with low-carb snack options.
Chilling the dough before shaping helps with handling, as the dough can be soft. The recipe notes suggest variations in shaping, such as rolling into a log for slicing or cutting rectangular bars. Proper cooling is essential before glazing or storing to maintain texture. Cookies keep best in an airtight container for up to two weeks, or can be frozen for longer storage.
Ingredients
- 1 cup almond flour 100g
- ⅓ cup coconut flour 40g
- ⅓ cup erythritol 55g, powdered
- ½ cup butter 114g, softened
- 1 teaspoon almond extract or vanilla extract
- ¼ teaspoon baking powder
- ¼ teaspoon xanthan gum (optional)
Optional glaze
- ¼ cup coconut butter 60g
- 2-3 teaspoon powdered sweetener
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit electric or 160C / 320F fan.
- Stir together the dry ingredients.
- Add the softened butter, almond extract and mix in a blender until you have a smooth dough.
- Divide the dough into 2 balls and roll out between 2 sheets of baking paper.
- Place the dough in the fridge for 20 or in the freezer for 10 minutes. This will make the dough easier to work with.
- Using a cookie cutter or shot glass to cut shapes.
- Place on a baking sheet lined with parchment paper and bake for 6 minutes or until the edges are golden. Let the cookies cool completely.
Glaze
- Warm the coconut butter in a pot or in the microwave and stir in the sweetener.
- Spoon over the cooled cookies and wait for the glaze to set.
Notes
- Each cookie has about 3g net carbs without glaze and 4g net carbs with glaze, suitable for low-carb diets.
- You can shape the dough as logs for slicing or roll thicker for rectangular shortbreads.
- Cookies are fragile and soft when warm; let them cool fully for a firm, crunchy texture.
- The coconut glaze remains soft with a mild coconut flavor; for a harder glaze, mix powdered erythritol with water and vanilla instead.
- Store cookies in an airtight container for up to two weeks, or freeze for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40small cookies
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 39kcal | 2% |
| Total Carbohydrates | 0.8g | 0% |
| Protein | 0.7g | 1% |
| Fat | 3.8g | 6% |
| Saturated Fat | 1.7g | 9% |
| Fiber | 0.4g | 2% |
| Sugar | 0.2g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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