Your Diet Expert

There’s something magical about a cookie that melts in your mouth — buttery, crumbly, and just sweet enough. That’s exactly why I love making Keto Shortbread Cookies. They capture all the charm of traditional shortbread without the carb crash. Perfect for anyone following a keto, low-carb, or sugar-free lifestyle, these cookies are proof that indulgence doesn’t have to mean guilt.

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What Makes These Keto Shortbread Cookies Stand Out

• Classic flavor, reimagined: You get that signature shortbread taste — buttery, lightly sweet, with a tender crumble — in a completely low-carb, sugar-free form.
• Fewer ingredients, more satisfaction: With just a handful of pantry staples, these come together quickly and bake beautifully.
• Meal-prep friendly: The dough can be made ahead, chilled, or even frozen for easy cookie cravings later.
• Blood-sugar friendly: No sugar spikes here — these cookies are sweetened with keto-friendly alternatives that keep energy stable.

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Personal Blogger Note

The first time I baked these Keto Shortbread Cookies, I couldn’t believe how close they were to the buttery cookies I grew up eating during holidays. I had two with my morning coffee, and honestly? It felt like a little celebration without leaving ketosis.

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Equipment You’ll Need (and Why)

• Mixing bowl: The heart of your baking setup — perfect for combining almond flour and sweetener evenly.
• Whisk or fork: Helps break up any lumps in the flour and mixes dry ingredients smoothly.
• Hand mixer or sturdy wooden spoon: Creams the butter and sweetener together until fluffy — essential for that melt-in-your-mouth texture.
• Measuring cups & spoons: Precision matters in baking; too much flour can make cookies dry, so measuring keeps things consistent.
• Baking sheet: A flat, sturdy surface ensures cookies bake evenly.
• Parchment paper or silicone baking mat: Prevents sticking and helps the cookies hold their shape without over-browning on the bottom.
• Cooling rack: Keeps cookies crisp by allowing air to circulate as they cool.

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Ingredients (with substitutions & why they matter)

• 2 cups almond flour (200 g) – The keto-friendly base. Almond flour keeps these cookies tender and low in carbs. Swap: hazelnut flour for a nuttier variation.
• 1/2 cup unsalted butter, softened (113 g) – The soul of shortbread. Butter gives flavor and the signature crumbly bite. Swap: coconut oil for dairy-free (texture will be slightly different).
• 1/3 cup powdered erythritol or monk fruit sweetener (40 g) – Adds sweetness without carbs. Swap: allulose for a softer, slightly chewier cookie.
• 1 tsp vanilla extract – Rounds out the flavor with warmth and depth.
• Pinch of salt – Balances the sweetness and enhances flavor.
• (Optional) 1/2 tsp almond extract or lemon zest – For a twist, add a hint of nutty or citrus flavor.

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Step-by-Step Cooking Process

Step 1 – Preheat and prep

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2 – Cream butter and sweetener

In a mixing bowl, beat the softened butter and powdered sweetener together until light and fluffy. This step is what gives the cookies that delicate, melt-in-your-mouth texture.

Step 3 – Mix in flavorings

Add the vanilla extract (and almond extract or lemon zest if using). Mix until incorporated.

Step 4 – Combine dry ingredients

Whisk the almond flour and salt in a separate bowl, then gradually add to the butter mixture. Stir until a soft dough forms — it should hold together when pressed.

Step 5 – Shape the cookies

Roll the dough into 1-inch balls, then gently flatten into discs about 1/4-inch thick. Place them on the prepared baking sheet, leaving a little space in between.

Step 6 – Bake to perfection

Bake for 10–12 minutes, or until the edges are just beginning to turn golden. Don’t overbake — they firm up as they cool.

Step 7 – Cool completely

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Patience is key here — they’re delicate when warm but crisp up as they cool.

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Health & Nutrition Insights

These Keto Shortbread Cookies are:

• Keto-friendly & sugar-free – Perfect for low-carb lifestyles without sacrificing flavor.
• Almond flour-based – Naturally gluten-free, higher in protein, and packed with healthy fats that keep you fuller longer.
• Butter-rich – A great fat source for keto, providing energy without carbs.

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Serving & Pairing Ideas

• Pair with coffee or tea for an afternoon treat.
• Serve alongside a sugar-free hot chocolate on chilly evenings.
• Dress them up with a drizzle of melted sugar-free chocolate for special occasions.

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Storage & Meal Prep Tips

• Room temperature: Store in an airtight container up to 5 days.
• Fridge: Keeps cookies fresh up to 2 weeks.
• Freezer: Freeze baked cookies or raw dough for up to 2 months. Bake straight from frozen — just add 1–2 minutes.

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FAQ

Q: Can I make these dairy-free?
Yes, replace butter with refined coconut oil. The cookies will be slightly firmer but still delicious.

Q: Why are my cookies crumbly?
They might need a little more butter to bind. Almond flour cookies are naturally delicate, so handle gently when warm.

Q: Can I make them sweeter?
Yes, increase the powdered sweetener slightly, but avoid too much as it may alter texture.

Q: Can I add toppings?
Absolutely — dip in melted sugar-free chocolate or sprinkle with chopped nuts before baking.

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Nutrition Breakdown (per cookie, makes ~20 cookies)

• Calories: 110
• Protein: 2 g
• Fat: 10 g
• Total Carbs: 3 g
• Fiber: 1 g
• Net Carbs: 2 g

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Recipe Details

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Course: Dessert / Snack
• Cuisine: American, Keto-friendly
• Servings: ~20 cookies
• Calories per serving: ~110

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Closing Note

If you’ve been missing buttery cookies on your keto journey, these Keto Shortbread Cookies are your answer. They’re quick, simple, and the perfect balance of indulgent and healthy. I can’t wait for you to try them — and maybe add your own twist!