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    Home » Keto Cookies » Keto Shortbread Cookies

    Published: Dec 4, 2022 by Carolyn

    Keto Shortbread Cookies

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Keto Shortbread Cookies are so buttery and tender, they absolutely melt in your mouth. These almond flour cookies have all the classic flavor of regular shortbread, with a fraction of the carbs.

    Sugar free keto shortbread cookies piled on a plate over a red patterned napkin.

    When it comes to Christmas cookies, I don’t discriminate. I love them all! But shortbread has a very special place in my heart. It was a standard holiday treat when I was growing up, and boxes of it always appeared in our stockings on Christmas morning.

    So I have devoted a lot of time to creating really good keto shortbread cookies that live up to the original in both taste and texture. They must be tender but not soft, with that unique sandy texture that yields meltingly to the teeth. They must be sweet, but not cloying, and have a touch of salt to bring out the flavor.

    I take my shortbread very seriously so you know these have to be good!

    You might also enjoy my keto macadamia shortbread and my famous keto butter pecan cookies.

    Keto Shortbread Cut Outs in the shape of stars and circles on a white table.

    What’s so special about shortbread?

    Classic shortbread cookies are incredibly simple and require only four ingredients: butter, sugar, flour, and salt. They contain no eggs or leavening agents, and it’s really the proportions of the ingredients that make them so good. They are buttery and crisp, but also incredibly tender.

    Recreating that with keto ingredients is no small feat. Alternative flours contain no gluten, which can make keto shortbread cookies prone to crumbling. Many recipes get around this by adding eggs. But this changes the consistency entirely and makes the cookies less tender and melt-in-your-mouth.

    I am of the decided opinion that shortbread should not contain eggs, because then it’s not really shortbread. And it turns out that you don’t need them. It’s all about getting the proportions of ingredients right… just like the real deal!

    I did add a little xanthan gum to make the cookies less fragile. But you can skip that if you need to.

    Classic wedges of keto shortbread on a red patterned plate.

    Wedges and cut out cookies

    Shortbread can come in many different shapes and forms. Sometimes it’s plain and comes in simple wedges or sticks. Sometimes it’s cut out into pretty shapes or has added flavors and inclusions.

    I provide you here with a very basic keto shortbread recipe that can be dressed up or down as you desire. And I walk you through how to make it two different ways. The classic wedge shape is typical of Scottish shortbread, and it’s what I feature in The Ultimate Guide to Keto Baking.

    But I also show you how to roll it and make fun cut outs. And I added some mini keto chocolate chips to illustrate how you can change it the base recipe and have fun playing with it.

    Ready to make some keto shortbread cookies? Let’s do this!

    Ingredients you need

    Top down image of the ingredients for Keto Shortbread Cookies.

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    • Almond flour: I really can’t recommend anything other than almond flour for these keto shortbread cookies. Other nut and seed flours are too coarse and can make the cookies crumbly. And coconut flour really doesn’t have the right texture and they end up tough, rather than tender.
    • Powdered erythritol sweetener: Make sure you use an erythritol-based sweetener, as it is the only kind that will produce the crisp texture of shortbread. I always use Swerve Confectioners but Lakanto will work as well. Any amount of allulose, xylitol, or BochaSweet will make them too soft. Powdered sweeteners work best but granular can work too if that’s all you have.
    • Butter: Cut the butter into small pieces and return to the fridge until you are ready to use it, so that it doesn’t soften. Chilled butter is key to that tender-crisp texture.
    • Xanthan gum: A little xanthan gum helps add strength to the dough so that it’s not as fragile. You don’t have to use it but I do recommend it.
    • Vanilla: Vanilla makes them taste more like classic shortbread cookies. But you aren’t limited to this standard flavor. Feel free to experiment and play with other flavors like almond, caramel, or even coffee!
    • Salt: Shortbread should always have a little salt to bring out the sweetness.
    • Add ins: Sugar-free sprinkles, mini chocolate chips, finely chopped nuts, sugar-free dried cranberries, orange zest, etc.

    Step by Step Directions

    Prepare the dough:

    A collage of four images showing how to make the dough for keto shortbread cookies.

    1. In a food processor, combine the almond flour, sweetener, xanthan gum, and salt. Pulse a few times to combine. Scatter the butter over top and pulse until the mixture resembles coarse crumbs and begins to cling together.

    2. To add mini chocolate chips or any other add-ins, transfer the dough to a bowl and stir until evenly distributed.

    To make wedges:

    A collage of four images showing how to make keto shortbread in wedge shapes.

    1. Remove the bottom of a 9-inch springform pan and place the sides on a lined baking sheet with the clip closed. Press the dough firmly and evenly inside the pan sides, then loosen and remove.

    2. Use a large, sharp knife to slice the circle into 12 to 16 even wedges. Use the tines of a fork to decorate the edges and/or make prick marks in the wedges.

    3. Bake for about 30 minutes, until the edges are becoming golden. Then remove and turn off the oven. Recut the shortbread along the cut lines and gently separate. Space out around the cookie sheet.

    4. Return to the warm oven and use a wooden spoon to prop the door open slightly. Let the shortbread sit inside for another 10 to 20 minutes, until just firm to the touch. Remove and let cool completely on the pan.

    To make cut outs:

    A collage of two images showing how to make keto shortbread in holiday shapes.

    1. Gather the dough together into a ball and transfer to a silicone mat. Cover with a piece of parchment or waxed paper and roll out to ¼ to ⅓ inch thickness. Do not roll too thinly.

    2. Use cookie cutters to cut the dough into desired shapes, then place on the prepared baking sheet. Bake until the edges are becoming golden, 20 to 25 minutes.

    3. Turn off the oven, prop the door open with a wooden spoon, and let the shortbread sit inside until just firm to the touch, 10 to 15 minutes. Remove and let cool completely on the pan.

    Keto shortbread cookies piled up in front of a cookie tin and surrounded by holiday lights.

    Expert Tips

    While Keto Shortbread Cookies are easy to make, I have some added tips to get them right:

    1. Use a food processor if you have one. It helps cut the chilled butter into the dough evenly, which adds to the unique shortbread texture. If you don’t have a food processor, the next best thing is to grate the butter with the large holes on a cheese grater. Then work it in with a rubber spatula until the dough begins to cling together.

    2. You don’t absolutely need the sides of a springform pan to shape the wedges. It just helps make a perfect 9-inch circle. You can free-form the circle by patting it out evenly.

    3. I recommend using silicone mats over parchment paper as they protect the bottom of the cookies better from over-browning. They are also more sustainable than parchment paper!

    4. Keep your eye on the prize. Or rather, keep your eye on the keto shortbread cookies. Watch them in both stages of baking to make sure they aren’t getting too brown. If they seem too brown around the edges but are still soft in the middle, pull them out. If they don’t firm up completely as they cool, you can place them back in a warm oven (no more than 200ºF).

    Frequently Asked Questions

    How many carbs are in keto shortbread cookies?

    This keto shortbread cookie recipe serves 12 people. Each serving has 4.5g of carbs and 2.3g of fiber, for a net carb count of 2.2g. Do keep in mind that how many cookies you get depends on how big you cut them.

    Can you substitute almond flour for regular flour in shortbread?

    Almond flour makes really delicious shortbread, but you can’t simply swap it in for regular flour. Because it has a much higher fat content than wheat flour, the proportions of these ingredients needs to be adjusted accordingly. Please read my tutorial on Baking with Almond Flour for a more in-depth look at this subject.

    Can you make keto shortbread cookies in advance?

    These keto shortbread cookies freeze extremely well, so go ahead and make them weeks or even months in advance! Simply store them in an airtight container and freezer for up to 3 months.

    Keto shortbread cookies piled up in a red cookie tin.

    Keto Shortbread Variations

    You can have so much fun with this recipe and make it your own! Try these delicious ideas:

    • Finely chop some sugar-free dried cranberries and add to the dough along with some orange zest.
    • Make espresso shortbread by adding a few teaspoons of espresso to the mix.
    • Melt some keto chocolate (white, milk, or dark!) and dip the cookies on one side.
    • Use a little keto chocolate frosting and make delicious sandwich cookies.
    Classic wedges of keto shortbread on a red patterned plate.

    Keto Shortbread Cookies Recipe

    Keto Shortbread Cookies are so buttery and tender, they absolutely melt in your mouth. These almond flour cookies have all the classic flavor of regular shortbread, with a fraction of the carbs.
    5 from 14 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: keto shortbread cookies
    Prep Time: 25 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour 5 minutes
    Servings: 12 servings
    Calories: 174kcal

    Ingredients

    • 2 ¼ cups almond flour finely ground, blanched almond flour
    • ⅔ cup powdered Swerve Sweetener (see notes)
    • ½ teaspoon xanthan gum (optional)
    • ½ teaspoon fine sea salt
    • 6 tablespoon butter, chilled and cut into small pieces
    • ½ teaspoon vanilla extract
    • ⅓ cup mini keto chocolate chips (optional)
    US Customary – Metric

    Instructions

    • Preheat the oven to 300ºF and line a cookie sheet with a silicone baking mat or parchment paper.
    • In a food processor, combine the almond flour, sweetener, xanthan gum, and salt. Pulse a few times to combine. Scatter the butter over top, add the vanilla, and pulse until the mixture resembles coarse crumbs and begins to cling together.
    • To add mini chocolate chips, transfer the dough to a bowl and stir in the chips until evenly distributed.

    To make shortbread wedges

    • Remove the bottom of a 9-inch springform pan and place the sides on the prepared baking sheet with the clip closed. Press the dough firmly and evenly inside the pan sides, then loosen and remove.
    • Use a large, sharp knife to slice the circle into 12 to 16 even wedges. Use the tines of a fork to decorate the edges and/or make prick marks in the wedges.
    • Bake for about 30 minutes, until the edges are becoming golden. Then remove and turn off the oven. Recut the shortbread along the cut lines and gently separate. Space out around the cookie sheet.
    • Return to the warm oven and use a wooden spoon to prop the door open slightly. Let the shortbread sit inside for another 10 to 20 minutes, until just firm to the touch. Remove and let cool completely on the pan.

    To make cut outs

    • Gather the dough together into a ball and transfer to a silicone mat. Cover with a piece of parchment or waxed paper and roll out to ¼ to ⅓ inch thickness. Do not roll too thinly.
    • Use cookie cutters to cut the dough into desired shapes, then place on the prepared baking sheet. Bake until the edges are becoming golden, 20 to 25 minutes.
    • Turn off the oven, prop the door open with a wooden spoon, and let the shortbread sit inside until just firm to the touch. Remove and let cool completely on the pan.

    Notes

    Yield: How many cut out cookies you get depends on the size and shape of your cookie cutters. I used cutters that are about 2 ½ inches across and got about 21 cookies. 
    Sweeteners: Please note that it is critical to use erythritol-based sweeteners in this recipe. Keto shortbread cookies will not crisp up properly with any amount of allulose, BochaSweet, or xylitol.
    Storage Information: Store the cookies in a covered container on the counter for up to a week. They can also be frozen for several months. 
    Nutrition Facts
    Keto Shortbread Cookies Recipe
    Amount Per Serving (1 serving = 1/12th of recipe)
    Calories 174 Calories from Fat 143
    % Daily Value*
    Fat 15.9g24%
    Carbohydrates 4.5g2%
    Fiber 2.3g9%
    Protein 4.5g9%
    * Percent Daily Values are based on a 2000 calorie diet.
    3.4K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Pam Forrester says

      December 24, 2022 at 12:29 pm

      5 stars
      Finally!! I have tried and tried to make a keto shortbread and nothing ever compared to the crunch and crumb of authentic Scottish Shortbread. But this recipe was amazing. And I loved the idea of the springform pan for shaping it. I only had an 8″ but if I left the lock open it was 8.5″ so I went with it. I baked them on a silpat mat. I was afraid to move them until completel cooled so I cut through again but let them cool. Placed back in the oven at 250ºF for 15 min. After time was up they were not quite as crunchy as I wanted, possibly b/c on silicone mat. So, I placed them on a cookie cooling rack on top of the pan and on lowest setting of my oven (170ºF) for 15 minutes. Opened the door and let them cool. Voila!!! Krunchy Keto Shortbread!!!!

      Reply
      • Carolyn says

        December 24, 2022 at 2:28 pm

        Fantastic!!!

        Reply
    2. Karin Kanthak says

      December 20, 2022 at 3:19 pm

      Will this recipe work in ceramic shortbread molds? I have 2 shortbread molds about the size of a pie plate with embossed designs. The instructions say to spray the molds with nonstick, press dough into mold, prick the back with a fork, then bake in the pan. Cool then loosen edges with a knife and turn out onto a cutting board.

      Reply
      • Carolyn says

        December 20, 2022 at 10:10 pm

        I really have no idea, as I have never used such a thing. You should try it and report back!

        Reply
      • Pam Forrester says

        December 24, 2022 at 12:33 pm

        Yes Karin plese let us know. i have those molds as well but was afraid they would not release well.

        Reply
    3. Mjean says

      December 16, 2022 at 10:25 pm

      5 stars
      Thank you for another great recipe! I used your shortbread and your raspberry chia jam recipe to make shortbread jam bars. To the shortbread i added a bit of ground cardamom, placed most of the dough in a square baking pan, covered that with the jam, then crumbled a bit of the dough on top of the jam. Baked it for about 35 minutes – delicious!

      Reply
      • Carolyn says

        December 17, 2022 at 9:30 am

        Hello, deliciousness! Love it.

        Reply
    4. Sandra says

      December 09, 2022 at 4:47 pm

      5 stars
      These are delicious! Do you think I could coat them in sesame seeds before baking?

      Reply
      • Carolyn says

        December 10, 2022 at 9:16 am

        I guess so? I haven’t tried!

        Reply
    5. Sheila Capewell says

      December 08, 2022 at 5:48 pm

      Ok I may be going crazy but I can’t for the life of me see where in the recipe it says to add the vanilla extract that is in the ingredients list. I’m adding it after the butter! Thanks as always for the recipe!

      Reply
      • Carolyn says

        December 08, 2022 at 7:06 pm

        You aren’t crazy… I am for leaving it out. It goes in with the butter, Sorry!

        Reply
    6. Bev says

      December 08, 2022 at 10:54 am

      5 stars
      Wow, thanks Caroline. These are amazing, crisp and firm just like “real” shortbread. I made them using homemade vegan butter as my daughter doesn’t do dairy, so these are keto & vegan. Win win. Thanks so much for all your amazing recipes. You are the Costco of baking!!! ????

      Reply
      • Carolyn says

        December 08, 2022 at 3:55 pm

        Yay!

        Reply
    7. Graciela G. says

      December 07, 2022 at 2:49 am

      I’ve read all your tip. It will be helpful for sure. If I was planning to add chopped cranberries to this recipe, how much do you think I should add?

      Reply
      • Carolyn says

        December 07, 2022 at 1:33 pm

        About the same amount as I used mini chocolate chips. Unless you’re doing both, then just do half the amount of each. Chop them finely so that the shortbread are easier to cut!

        Reply
    8. Brenda says

      December 06, 2022 at 3:30 pm

      5 stars
      These cookies have a wonderful flavor and texture. I will be making them again before Christmas as cut outs with icing. The idea to use a springform pan is genius – no worrying about how thin to roll out!

      Reply
      • Carolyn says

        December 07, 2022 at 2:01 pm

        So glad you enjoyed them!

        Reply
    9. Laurie says

      December 05, 2022 at 5:13 pm

      These look sooooo good! I love a simple shortbread cookie. I’m definitely making these in the very near future! I also like that this recipe has simple keto ingredients.

      Reply
    10. Candace says

      December 04, 2022 at 9:38 am

      Have you ever tried making a whipped shortbread cookie. They were always my favourites so now I’m desperately looking for a keto version but haven’t been able to find one.

      Reply

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