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4.7 from 90 votes

Keto Shortbread Cookies

These 4-ingredient gluten-free, low-carb and keto shortbread cookies couldn't be any easier to make! This copycat of Walkers Scottish Butter Biscuit is incredibly buttery, delicately crumbly, and slightly chewy, perfect with a cup of tea!

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 18 cookies
Calories: 110 kcal
Course: Dessert , Snacks
Cuisine: Scottish

Ingredients

  • 1 ¼ cup almond flour extra-fine
  • ¾ cup protein powder (about 2 standard scoops) See notes for substitutions
  • 6 tablespoons powdered sweetener 
  • ½ cup butter (cold) add ¼ teaspoon of salt if unsalted

Instructions

    Cup of Yum
  1. Preheat the oven to 340 °F (170 °C)
  2. Combine 1 1/4 cup almond flour, 3/4 cup protein powder and 6 tablespoons powdered sweetener in a large bowl.
  3. Add the cold 1/2 cup butter, cut into small pieces, and rub it into the dry ingredients by hand. Hold a handful of the mix and slide your thumb firmly across your fingers, pressing and rubbing the butter into the flour. Repeat until the mixture is fully combined and holds its shape when pressed.Alternatively, you can mix the dough in a food processor.
  4. For rectangular or wedge cookies: Line a baking sheet with parchment or a silicone mat. Shape the dough into a square (for rectangles) or a circle (for wedges), pressing firmly to ½ inch thick. Press a fork for decorative pricks. Cut right after baking, while hot and soft.For round sliced cookies: Roll the dough into a firm log on foil or parchment, wrap tightly, and chill for 30 minutes or overnight. Slice with a sharp knife to your desired thickness (from ⅜ to ½ inch).
  5. Take into the oven for 10 to 12 minutes. Watch it closely after minute 9, the shortbread is done when the bottom edges of the cookies start getting golden. If it's browning to much, tent it with foil.
  6. Leave the shortbread cookies undisturbed for at least a couple of hours before eating or putting them away, so that they will have time to harden. After they are cold, store them in an airtight container.

Notes

  • You can replace the protein powder with the same quantity of oat fiber. If gluten-free and adding oat fiber, make sure it's gluten-free certified. Although oats are naturally gluten-free, there may be cross-contamination from wheat crops or during processing, as some brands state in their packages.
  • You can use a flavored protein powder (like chocolate or vanilla) instead of unflavored. In this case I suggest decreasing the amount of sweetener, unless you like very sweet cookies :-)
  • Use powdered sweetener for the right texture. I used powdered erythritol. If your sweetener is granulated, it's easy to powder it yourself: just add the granulated sweetener to a blender and pulse it for a few seconds.
  • You can add extra flavors/decorate the cookies in many ways. Check the post for lots of ideas!

Nutrition Information

Serving 1cookie Calories 110kcal (6%) Carbohydrates 2g (1%) Protein 6g (12%) Fat 9g (14%) Fiber 1g (4%) Sugar 0.3g (1%) Net Carbohydrates 1g

Nutrition Facts

Serving: 18cookies

Amount Per Serving

Calories 110

% Daily Value*

Serving 1cookie
Calories 110kcal 6%
Carbohydrates 2g 1%
Protein 6g 12%
Fat 9g 14%
Fiber 1g 4%
Sugar 0.3g 1%
Net Carbohydrates 1g

* Percent Daily Values are based on a 2,000 calorie diet.