Keto Shortbread Cookies
These easy keto shortbread cookies are easy, buttery and so tasty. Made with almond flour and coconut flour, these are very low in carbs and so worth making for an easy keto snack during the holidays!
Tips for shortbread keto cookies
As with any butter cookies, these will spread during baking. It happens because butter melts. To keep the cookies in good shape, make sure you refrigerate the dough. I also like to pop them in a freezer for 5 minutes just before baking.
Ingredients for keto shortbread cookies
- ¾ cup fine almond flour
- ¼ cup Erythritol
- 5 tbsp softened butter
- ½ tsp vanilla extract
- 1 pinch salt
- More granulated Erythritol, to sprinkle
How to make keto shortbread cookies
To start, gather all of your ingredients in one place and preheat the oven to 350F.
In a bowl, combine almond flour and Erythritol, then add butter, vanilla, and salt.
Work the butter into almond flour, with CLEAN fingertips AND Knead until you have a smooth dough.
Wrap the dough in a plastic foil and refrigerate for 1 hour.
Roll out the dough to ½-inch thick and cut into rectangles.
Arrange the cookies on a baking sheet and bake for 10 minutes and serve at room temperature.
Recipe variations
The shortbread cookies are basic cookies. You can enrich these by covering with Keto approved chocolate, you can also add some lime zest and coconut shreds for exotic cookies, or make them with coconut flour.
How to store keto shortbread cookies
Room temperature:
Cool cookies completely after baking. If the cookies are placed in an airtight container while still warm, they’ll become soggy due to steam.
Line an airtight container with wax paper. Place the cooled cookies in a single layer on the wax paper in the container. If you need to use several layers to accommodate all of the cookies, place a piece of wax paper between each layer of cookies.
Store the airtight container at room temperature, and eat the cookies within one week.
You can also place these in a fridge and store up to 10 days.
Freezer storage:
If you want to freeze the keto shortbread cookies, wrap them all together with two layers of foil. Place the wrapped cookies in a freezer bag or airtight container. Label the container with the date frozen. Place the cookies in the freezer, and eat them within three to four weeks.
More keto cookies
Keto Shortbread Cookies
These easy keto shortbread cookies are easy, buttery and so tasty. Made with almond flour and coconut flour, these are very low in carbs and so worth making for an easy keto snack during the holidays!
Ingredients
- ¾ cup fine almond flour
- ¼ cup Erythritol
- 5 tbsp softened butter
- ½ tsp vanilla extract
- 1 pinch salt
- More granulated Erythritol, to sprinkle
Instructions
1.Preheat oven to 350F.
2.In a bowl, combine almond flour and Erythritol.
3.Add butter, vanilla, and salt.
4.Work the butter into almond flour, with CLEAN fingertips.
5.Knead until you have a smooth dough.
6.Wrap the dough in a plastic foil and refrigerate for 1 hour.
7.Roll out the dough to ½-inch thick and cut into rectangles.
8.Arrange the cookies on a baking sheet and bake for 10 minutes.
9.Serve at room temperature.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 88Total Fat: 3.9ggCholesterol: 15mgmgSodium: 41mgmgCarbohydrates: 1.4ggNet Carbohydrates: 0.7gFiber: 0.7ggSugar: 0.2ggProtein: 1.4gg
