Why These Cookies are a Must-Try

Experience the rich, buttery flavor combined with a soft, delicate, and chewy texture that melts in your mouth. These Keto Shortbread Cookies are a delightful treat that’s easy to make with just four simple ingredients. With no eggs needed and a prep time of only 10 minutes, these cookies are perfect for satisfying your sweet cravings while staying true to your low-carb lifestyle.

Key Ingredients & Substitutions

Almond Flour: Opt for finely ground and blanched almond flour for the best texture. Avoid almond meal, as it may result in a grainy texture. If you prefer a nut-free version, coconut flour can be used as an alternative.

Butter: Butter yields the best flavor and texture for these cookies. If you prefer a dairy-free or vegan option, you can substitute with ghee or coconut oil. Ensure the butter is softened at room temperature before use.

Sweetener: Besti Monk Fruit Allulose Blend is recommended for its texture and zero net carbs. However, you can use other granulated keto sweeteners, adjusting for taste and texture accordingly.

Vanilla Extract: Choose a high-quality vanilla extract to enhance the flavor of the cookies.

Optional Chocolate Dip

Enhance your keto shortbread cookies with a decadent chocolate dip. Sugar-free chocolate chips combined with coconut oil create a glossy finish, while chopped nuts add a satisfying crunch.

How to Make Almond Flour Cookies

Cream Butter and Sweetener: Using a mixer, blend softened butter and sweetener until fluffy and light in color.

Incorporate Other Ingredients: Beat in vanilla extract, then gradually add almond flour, mixing well after each addition. The dough will be crumbly but should stick together when pressed.

Form Cookies: Scoop rounded tablespoonfuls of dough onto a parchment-lined baking sheet. Flatten each cookie to your desired thickness.

Bake: Bake at 350°F (177°C) for approximately 12 minutes, or until the edges are golden. Allow cookies to cool completely on the pan to harden.

Optional Chocolate Dip Instructions

Prepare Chocolate Dip: Melt sugar-free chocolate and coconut oil in a double boiler until smooth.

Dip Cookies: Once cooled, dip the cookies halfway into the melted chocolate and place them on a parchment-lined sheet.

Add Toppings: Immediately sprinkle chopped nuts over the chocolate before it sets.

Chill: Place the cookies in the refrigerator until the chocolate firms up.

Storage Tips

Store your keto shortbread cookies in an airtight container at room temperature for a few days or in the fridge for an extended shelf life.

KETO ALMOND SHORTBREAD COOKIES

Recipe by Cookingpoint.net

0.0 from 0 votes

Course: Keto Recipes

Servings

18

servings

Prep time

10

minutes

Cooking time

12

minutes

Calories

124

kcal

Total time

22

minutes

Simple Keto Shortbread Cookies Recipe.

Ingredients

• BASIC KETO SHORTBREAD COOKIES

• 2 1/2 cups Blanched Almond Flour

• 6 tbsp Salted butter (softened; can use coconut oil for dairy-free, but flavor and texture will be different)

• 1/3 cup Monk Fruit Allulose Blend (or 1/2 cup pure allulose or pure erythritol)

• 1 tsp Vanilla extract

• OPTIONAL CHOCOLATE DIP

• 1/2 cup Sugar-free dark chocolate chips

• 2 tsp Coconut oil

• 3 tbsp Pecans (chopped)

Directions

• BASIC KETO SHORTBREAD COOKIES:
  Preheat the oven to 350°F (177°C). Line a cookie sheet with parchment paper.
  Beat together softened butter and sweetener until fluffy and light in color.
  Add vanilla extract, then gradually mix in almond flour until a dense, crumbly dough forms.
  Scoop rounded tablespoonfuls of dough onto the prepared cookie sheet, flattening each to desired thickness.
  Bake for about 12 minutes until edges are golden. Cool completely on the pan.
• OPTIONAL CHOCOLATE DIP:
  Allow cookies to cool completely before dipping. Line a small baking sheet with parchment paper.
  Melt sugar-free chocolate and coconut oil in a double boiler until smooth.
  Dip cooled cookies halfway into the melted chocolate, then place on the lined sheet.
  Immediately sprinkle chopped nuts over the chocolate. Chill in the refrigerator until firm.

Nutrition Facts

• Calories: 124kcal
• Fat: 12g
• Carbohydrates: 3.3g
• Protein: 3g