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Keto Shortbread Cookies
5 from 57 votes

Keto Shortbread Cookies

Keto Shortbread Cookies combine almond and coconut flours to create a tender, crumbly texture typical of classic shortbread with a low-carb twist. The dough is sweetened with erythritol and flavored with almond or vanilla extract, then chilled before cutting and baking. The optional coconut butter glaze adds a mild coconut flavor and a soft finish. These cookies have a delicate crunch after cooling and freeze well for extended storage, making them suitable for keto and low-carb dietary preferences.

Prep Time
15 mins
Cook Time
6 mins
cooling time
20 mins
Total Time
41 mins
Servings: 40 small cookies
Calories: 39 kcal
Course: Snacks
Cuisine: British

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

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  1. Preheat the oven to 180 Celsius / 350 Fahrenheit electric or 160C / 320F fan.
  2. Stir together the dry ingredients.
  3. Add the softened butter, almond extract and mix in a blender until you have a smooth dough.
  4. Divide the dough into 2 balls and roll out between 2 sheets of baking paper.
  5. Place the dough in the fridge for 20 or in the freezer for 10 minutes. This will make the dough easier to work with.
  6. Using a cookie cutter or shot glass to cut shapes.
  7. 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
  1. Warm the coconut butter in a pot or in the microwave and stir in the sweetener.
  2. 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

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%)

Nutrition Facts

Serving: 40 small cookies

Amount Per Serving

Calories 39

% 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.