Keto Shortbread Cookies are a crumbly, buttery, heavenly melt-in-your-mouth dessert while simultaneously keeping carbs in check. Cinnamon rolls are typically made using flour and a ton of sugar, so the keto-friendly version is often made with almond flour or coconut flour and low-carb sweeteners like erythritol or monk fruit. The end product is a rich, buttery, tender cookie with the delicate texture of old-fashioned shortbread.
With only a handful of ingredients (butter, faux flour, sweetener, and vanilla), these cookies have a snap-to process and barely cause any mess. The dough will take the shape of balls, bars, and can be pressed into cute molds. And when they are baked, they have a golden edge and they feel in the mouth like you say -melting and a good friend for a little bit of tea or coffee.
Keto shortbread cookies are versatile as well. Sugar-free chocolate dipped is delicious, as is lemon zest flavored or cinnamon-dusted. Their slightly sweet, buttery flavor makes these a perfect canvas for holiday treats or multi-day treats.
These cookies are the perfect demonstration of the fact that keto baking can totally emulate its carby counterpart. These keto shortbread cookies have the same lovely simplicity and delicious taste of the original, and it is a recipe essential for anyone on a low-carb diet!
Keto Shortbread Cookies
Ingredients
Equipment
Method
- Preheat oven at 325°F (165°C)
- Add sugar and sweetener: Mix until light and fluffy (about 2–3 minutes)
- Stir in the almond flour, vanilla and salt: Stir until you have soft crumbly dough
- Either roll dough into a log and slice, or roll flat and cut shapes
- Spacecookies out on lined sheet and bake 12–15 minutes, until edges are lightlygolden
- Short bread will harden as it cools
Notes
Flavours Profile of Keto Shortbread Cookies
- Buttery Richness
- The dominant flavor is creamy, buttery indulgence, as in shortbread proper.
- The butter holds that flavor, offering a melt-in-your-mouth experience.
- Nutty Undertones
- Almond flour offers a whisper of its nutty base, some soily-ness, but not at a volume sufficient to overpower the butter.
- It has warmth and depth that regular wheat shortbread lacks.
- Gentle Sweetness
- Sweetened either with erythritol, monk fruit, or allulose, the sweetness is clean, light, and not cloying.
- This is what brings them rich-tasting and satisfying without being too sweet.
- Vanilla Notes
- A hint of vanilla extract tames the nutty flavor with a velvety, fragrant finish.
- Some are made with almond extract instead of vanilla, for a sweet, eel-like, but marzipan-esque, to say the least.
- Texture & Mouthfeel
- Straight up classi,c crumb,ly and buttery with crisp edges.
- The texture of each bite is light, almost creamy in the mouth.
- Optional Flavor Variations
- Lemon/orange zest- your pancakes get a fresh boost with these.
- Sugar-free chocolate drizzle or unhulled sesame seeds add richness and crunch.
- A pinch of sea salt contributes buttery depth.
Keto Shortbread Cookies Nutrition and Cookies
| Nutrient | Amount per Cookie |
| Calories | ~100–110 kcal |
| Total Fat | 9–10 g |
| – Saturated Fat | 4–5 g |
| Protein | 2 g |
| Total Carbohydrates | 3 g |
| – Dietary Fiber | 1 g |
| – Sugar Alcohols | 1 g |
| Net Carbs | 1 g |
| Sugar | <1 g |
| Cholesterol | ~15–20 mg |
| Sodium | ~50–70 mg |
FAQs
Q1. Do Keto Shortbread Cookies taste like regular shortbread?
A1. Yes! They are buttery, gently sweet, and crumbly, much like classic shortbread, but they’re made with almond flour rather than wheat flour and sugar-free sweeteners instead of sugar.
Q2. What is the best flour for keto shortbread?
- The texture should be buttery and crumbly; almond flour does the job best.
- Some recipes include a small amount of coconut flour for texture.
Q3. Which sweeteners should I use?
A3. The most common are powdered erythritol, fruit, or allulose. Powdered sweeteners mix and absorb more evenly, resulting in a smoother dough.
Q4. Do they hold their shape well in the oven?
A4. Yes. Keto shortbread cookies typically hold a nice shape, so they are also fantastic for cut-out cookies, bars, or logs.
Q5. Can I make them dairy-free?
A5. Absolutely! Trade butter for vegan butter substitutes or even coconut oil. Just be aware that coconut oil adds a slightly different flavor.
Hi, I’m Candice Knauer!
I’m passionate about creating delicious, healthy meals that make the keto lifestyle simple and enjoyable. What started as my personal journey into low-carb cooking has grown into a collection of recipes that I love sharing with others who want to feel their best while still enjoying great food.