Here’s a simple recipe for Keto Shortbread Cookies that are buttery, crumbly, and low in carbs—perfect for satisfying a sweet craving without kicking you out of ketosis.
Ingredients (makes ~12 cookies)
- 1 cup almond flour
- ¼ cup coconut flour
- ½ cup unsalted butter, softened
- ¼ cup erythritol (or preferred keto-friendly sweetener)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven: Set to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix butter & sweetener: In a bowl, cream the softened butter and erythritol until smooth.
- Add dry ingredients: Stir in almond flour, coconut flour, salt, and vanilla. Mix until a dough forms.
- Shape cookies: Roll dough into small balls and flatten slightly with your hand or a fork.
- Bake: Place on the baking sheet and bake for 12–15 minutes or until edges are lightly golden.
- Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
Tips for Best Results
- Texture: For crispier cookies, flatten them thinner before baking.
- Flavor variations: Add a pinch of cinnamon, nutmeg, or a few sugar-free chocolate chips.
- Storage: Keep in an airtight container at room temperature for up to 5 days.
💡 Bonus hack: Chill the dough for 10–15 minutes before baking to prevent spreading too much.
If you want, I can also give a microwave-friendly 5-minute keto shortbread recipe—perfect when you want a quick snack without turning on the oven.
