Keto Shortbread Cookies

Nutrition facts per serving

One serving = 1 shortbread cookie

Carbs
0.7g

Protein
5.5g

Fat
6.0g

Kcal.
82

Carbs

0.7g

Protein

5.5g

Fat

6.0g

Kcal.

Carbs = Net carbs

Time (min.)

Prep

Bake

Total

Prep

Bake

Total

Shortbread cookies and a hot cup of tea – yummy.

But who says you can’t enjoy the delicious cookies yourself – even if you’re on the keto diet?

With our low carb shortbread cookie version, you’ll only add about 0.7g net carbs to your daily carb count.

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Ingredients

The correct ratio of ingredients is very important for this recipe, that's why we recommend using a kitchen scale and the oz/g measurements instead of cups.

Servings:

g defatted almond flour
g soft butter
g erythritol
tsp vanilla extract
pinch of salt

oz defatted almond flour
oz soft butter
oz erythritol
tsp vanilla extract
pinch of salt

cup defatted almond flour
cup soft butter
cup erythritol
tsp vanilla extract
pinch of salt

Step 1

Preheat your oven to 350°F/180°C.

Step 2

g defatted almond flour, g soft butter, g erythritol, tsp vanilla extract, pinch of salt

oz defatted almond flour, oz soft butter, oz erythritol, tsp vanilla extract, pinch of salt

cup defatted almond flour, cup soft butter, cup erythritol, tsp vanilla extract, pinch of salt

Add all of the ingredients into a large bowl and knead with your hands until you get a smooth dough.

Step 3

Place the dough between two sheets of parchment paper and roll it out until it’s about 0.4″/1cm thick.

Cut the dough into 1.2″ x 2.4″/3cm x 6cm sized rectangles using a sharp kitchen knife.

Step 4

Prick the cookies slightly with a fork after placing them on a baking tray lined with parchment paper.

Step 5

Bake the cookies for about 6-7 minutes in your preheated oven.

Every oven is different, that’s why the baking time in your oven might vary a bit from ours.
Keep an eye on the cookies, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.