Who says you can’t have a buttery, melt-in-your-mouth cookie without the carb crash? I looked at a stick of butter and thought, “Let’s break the rules and make this keto without losing the magic.” We’re talking classic shortbread texture—crumbly, rich, and totally addictive—but with a low-carb twist that actually works.
These Keto Shortbread Cookies are 100% butter-forward and almond flour-based. They aren’t just “good for keto”—they are legitimately delicious cookies that just happen to fit your macros. Get ready for a simple, 5-ingredient recipe that delivers maximum flavor with zero guilt.
Zero Guilt, Maximum Butter
- The Texture is Real: Most keto cookies are soft or gummy, but thanks to the “low and slow” baking method, these have that signature snap and crumbly melt you crave.
- 5 Ingredients: You probably have this stuff in your pantry right now. No weird chemical aftertaste, just pure buttery goodness.
- Macro Magic: With only about 2g net carbs per cookie, you can indulge without wrecking your day. It’s the ultimate hack for your sweet tooth.
Keto Shortbread Cookies
- Total Time: 60 mins
- Yield: 16 cookies
- Diet: Keto, Gluten-Free
Description
These melt-in-your-mouth keto shortbread cookies offer a classic buttery snap using almond flour and sugar-free sweeteners. Perfect for a low-carb treat, they require only five main ingredients and a unique baking technique for the ideal crumbly texture.
Ingredients
- 2 cups superfine blanched almond flour
- 1/2 cup powdered Swerve (confectioners-style erythritol)
- 1/2 cup cold butter, cut into pieces
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup mini keto chocolate chips (optional)
Instructions
- Preheat oven to 300ºF and line a baking sheet with parchment paper or a silicone mat.
- Combine almond flour, powdered sweetener, xanthan gum, and salt in a food processor and pulse to mix.
- Add the cold butter pieces and vanilla extract, then pulse until the dough resembles coarse crumbs and begins to clump together.
- Press the dough into a 9-inch circle or roll between parchment to 1/4 inch thick and use cookie cutters to shape.
- Prick the tops with a fork and bake for 20-30 minutes until the edges are lightly golden.
- Turn off the oven and prop the door open slightly; let the cookies rest inside for 10-20 minutes to dry out and crisp up.
- Remove from the oven and allow them to cool completely on the pan before handling.
Notes
For the signature shortbread crunch, do not substitute the erythritol-based sweetener with allulose, as it will make the cookies soft. Ensure the butter is very cold when pulsing to achieve the best flaky texture, and never skip the final cooling period in the turned-off oven.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Find it online: https://cookiescharm.com/keto-shortbread-cookies/
The Low-Carb Arsenal
- Almond Flour: You need the superfine, blanched stuff here. Coarse almond meal will make your cookies gritty, and we want smooth, buttery perfection.
- Powdered Swerve: This is non-negotiable! Granular sweeteners will leave you with a crunchy, sandy texture. Confectioners-style erythritol blends melt into the butter just like real sugar.
- Butter: Salted or unsalted works, but make sure it’s chilled and cut into pieces. This isn’t a creaming method; it’s a “cut-in” method for that flaky texture.
- Xanthan Gum: Think of this as the gluten replacement. A tiny pinch acts as the glue to keep your cookies from crumbling into dust.
- Mini Keto Chocolate Chips: Totally optional, but if you want to go big, toss in a handful for a speckled look.
How to Master the Keto Crumb
Step 1: The Blitz
Preheat your oven to 300ºF (yes, low!) and line a baking sheet with parchment or a silicone mat. Toss your almond flour, sweetener, xanthan gum, and salt into a food processor and pulse to mix. Scatter the cold butter pieces over the top, add the vanilla, and pulse until the dough looks like coarse crumbs and starts sticking together.
Step 2: The Shape
Method A (Wedges): Take the ring of a 9-inch springform pan (without the bottom) and place it on your baking sheet. Press the dough firmly inside to make a circle, then remove the ring. Slice it into 12-16 wedges like a pizza and prick with a fork.
Method B (Cut-outs): Roll the dough between two sheets of parchment paper to about 1/4 inch thick. Use your favorite cookie cutters to punch out shapes.
Step 3: The Slow Bake
Bake for about 20-30 minutes. You aren’t looking for dark brown; you just want the edges to start turning a lovely golden color.
Step 4: The Cool Down (Crucial Step!)
Here is the secret: Turn off the oven but leave the cookies inside! Prop the door open slightly with a wooden spoon and let them sit in the warm oven for 10-20 minutes. This dries them out and creates that perfect crisp texture. Remove and cool completely on the pan.
Riley’s Secrets for the Perfect Snap
- The Sweetener Trap: Do not try to swap the sweetener for Allulose or Xylitol if you want them crispy. Erythritol-based sweeteners (like Swerve) recrystallize when cool, giving the cookie its structure. Allulose will make them soft cakey discs!
- Comparison Game: If you are missing the traditional flour version and aren’t strictly keto today, check out our classic Scottish shortbread to see the difference in texture science.
- Don’t Rush the Cool: These cookies are fragile when hot. If you try to move them before they are fully cool, they will disintegrate. Patience is key to the snap!
Remix Your Low-Carb Life
- Chocolate Dipped: Melt some sugar-free dark chocolate and dip half the cookie. It gives it that fancy bakery vibe, similar to how we dress up our dipped shortbread.
- Pecan Sandies: Finely chop 1/4 cup of pecans and pulse them into the dough for a nutty, buttery crunch.
- Lemon Zing: Add a tablespoon of fresh lemon zest to the dry ingredients for a bright, citrusy pop that cuts through the richness.
Party Mode: Keto Edition
- The Cookie Platter: Arrange these on a platter mixed with nuts and berries for a sophisticated spread. You can even serve them alongside non-keto treats like our Heidesand cookies so there is something for everyone.
- Coffee Companion: These are sturdy enough to dunk! Serve with a hot black coffee or an almond milk latte.
- Decorate: Even without sugar, you can drizzle these with sugar-free caramel or dust them with a little extra powdered Swerve for a “snowy” look.
The Sweet Truth
These keto shortbread cookies prove that you don’t need gluten to have a good time. They are buttery, crisp, and totally satisfying. If you are looking for more ways to stay on track without losing your mind, try our sugar-free cheesecake next!
We also have to give a nod to the low-carb pioneers at All Day I Dream About Food for paving the way with brilliant almond flour techniques. Go break some rules and bake these monsters today!
Share your keto creations with us!
