Keto Shortbread Cookies made with three basic ingredients! This easy low-carb shortbread recipe is grain-free, sugar-free, dairy-free and vegan. A healthier cookie recipe to enjoy during the holidays!
Who here is ready to go full send into butter and sugar season??
I can only speak for myself when I say bring it on!
Having grown up with a mother who is a fabulous baker, I always eagerly await the holidays because I absolutely love baking treats to share with others. In fact, I get more joy out of giving away the treats than I do from actually consuming them. 😉
Every holiday season, I share a new shortbread recipe. I just can’t help it…there is just so much you can do with shortbread!
Just take a gander at my Paleo Chocolate Shortbread Cookies, 3-Ingredient Paleo Shortbread, Chocolate-Dipped Cardamom Orange Paleo Shortbread Cookies, and Maple Pecan Gluten-Free Shortbread to whet your whistle.
WELL, this is the first low-carb keto shortbread cookie recipe I have shared on this site. Boy oh boy, is it tasty!
It reminds me of traditional shortbread, giving you all the festive holiday feels. It tastes nice and buttery in spite of being dairy-free. It has that delectable crisp and a very similar texture to shortbread made with regular all-purpose flour.
If you love classic shortbread, you’ll enjoy these buttery cookies as is! If you’re a chocoholic like me, you can spruce them up even further. Dip the shortbread in melted sugar-free chocolate and sprinkle with chopped nuts for a real wild ride!
Let’s bake them up!
Ingredients for Keto Shortbread Cookies:
Almond Flour: Almond flour is the base of this grain-free, low-carb shortbread recipe. I use super fine almond flour to ensure the texture turns out as close to regular shortbread as possible. Be sure to pack the almond flour (or level it), rather than loosely pouring it into a measuring cup.
Sugar-Free Granulated Sweetener: In order to keep this recipe keto-friendly and low-carb, we use a sugar-free sweetener. Use any of your favorite sugar-free granulated sweeteners in this low-carb cookie recipe. My favorites are Truvia, Swerve, and Monk Fruit Sweetener.
Coconut Oil: The portion of the recipe that binds everything together. Fat not only generates flavor, it also helps hold baked goods together. We often use eggs for those recipes that require more bindage, but eggs are not necessary in this recipe! With the proper ratio of flour to oil, a marvelous shortbread results with lovely texture.
Sea Salt: Imperative in any cookie recipe! The sea salt brings the whole cookie full circle, enhancing the sweetness from the sweetener and the butteryness of the almond flour.
Optional Add In: almond extract or vanilla extract (or both)! I use ¼ tsp almond extract and 1 teaspoon of vanilla extract. I love adding both because the almond extract gives the shortbread that classic almond flavor and the vanilla extract brings warmth.
Now that we’re experts on low-carb shortbread ingredients, let’s assemble a batch!
How to Make Keto Shortbread Cookies:
Add all of the ingredients to a stand mixer and beat until a thick cookie dough forms. You want it to be the same consistency as regular cookie dough – somewhat oily but holds together nicely. If your dough seems off, see the Troubleshooting section below.
Transfer the cookie dough to the refrigerator and chill for at least 1 hour.
When you’re ready to bake, preheat the oven to 350 degrees F. Roll a piece of dough into a ball that’s about 1.5 to 2 inches in diameter, then press it into a round disc shape. Place on a parchment-lined baking sheet, then repeat for the rest of the dough. Use a fork to poke a couple holes in each dough disc.
Bake 12 to 16 minutes, until cookies are slightly golden on the outside.
Remove the shortbread from the oven and allow them to cool on the baking sheet completely before serving.
Note: If you try removing the cookies from the baking sheet before they have cooled completely, they will crumble all over. The cooling time is what ensures the shortbread holds together.
I’ve noticed different brands of almond flour have different absorbencies, so if you find your shortbread mixture is either too oily or too crumbly, you can easily adjust as necessary. If it’s too oily, add more almond flour (I’d recommend 3 to 4 tablespoons at a time) and be sure to beat the cookie dough very well in the mixer before adding more.
If the cookie dough is crumbly and isn’t forming a ball easily, add more coconut oil. Try adding 1 to 2 tablespoons at a time, beating thoroughly between additions. It can be easy to over-add oil, so be sure you incorporate it well into the dough before adding more.
How to Add a Chocolate Coating to Shortbread:
Do you love chocolate-dipped shortbread? Me too! All I do to make a chocolate coating is microwave chocolate chips at 20 second increments (stirring between increments) until the chocolate is melted.
To keep the recipe low-carb, use sugar-free chocolate chips. Add ⅔ cup of chocolate chips to a small bowl or ramekin and microwave until melted, stirring well every 20 seconds. This should take about 60 seconds total.
Use a spoon to dollop chocolate over the cooled shortbread and spread evenly. You can cover the whole cookie, or just half. You can also drizzle the chocolate to make fun chocolate lines all over the shortbread.
If desired, chop up some pecans or walnuts and sprinkle over the chocolate while it’s still wet.
More Low-Carb Dessert Recipes:
- Low-Carb Peanut Butter Fudge
- Keto Chocolate Chip Cookies
- Keto Cranberry Orange Bread
- Dairy-Free Keto Pecan Pie
- Keto Mug Cookie
- Keto Snickerdoodles
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
- 2 1/2 cups super fine almond flour, packed
- 1/3 cup sugar-free granulated sugar
- 1/3 cup coconut oil, softened
- 1/4 tsp almond extract, or 1 tsp vanilla extract
- 1 pinch sea salt
For Dipping (Optional)
- Add all of the ingredients to a stand mixer and beat until a thick cookie dough forms. You want it to be the same consistency as regular cookie dough.
- Transfer the cookie dough to the refrigerator and chill for at least 1 hour.
- When you’re ready to bake, preheat the oven to 350 degrees F. Roll a piece of dough into a ball that’s about 1.5 to 2 inches in diameter, then press it into a round disc shape. Place on a parchment-lined baking sheet, then repeat for the rest of the dough. Use a fork to poke a couple holes in each dough disc.
- Bake 12 to 16 minutes, until cookies are slightly golden on the outside.
- Remove the shortbread from the oven and allow them to cool on the baking sheet completely before serving.
Nutrition InformationYield 12 Serving Size 1 of 12
Amount Per Serving Calories 187Total Fat 14gUnsaturated Fat 0gCarbohydrates 5gFiber 2gSugar 2gProtein 7g