Keto Shortbread Cookies: A Buttery Delight Without the Carbs
These keto shortbread cookies are a delicious low-carb twist on a classic favorite. They're crumbly, buttery, and unbelievably easy to make with just 5 simple ingredients. No grains, no sugar, and only 2g net carbs per cookie!
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Servings 12
Calories 152 kcal
- ¾ cup granulated erythritol or monk fruit sweetener
- ¼ cup softened butter
- 2 large room temperature eggs
- 1 teaspoon vanilla extract
- 2 cups blanched almond flour
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a large bowl, beat butter and sweetener until creamy.
Beat in eggs one at a time, then stir in vanilla.
Gently fold in almond flour until just combined.
Drop spoonfuls of dough onto the prepared sheet and flatten into rounds.
Use a fork to make a crisscross pattern on top of each cookie.
Bake for 17-20 minutes, until edges are golden.
Cool completely on the baking sheet.
Tips:
- For finer texture, pulse almond flour in a food processor before using.
- Don't overbake! Cookies will firm up as they cool.
- Store at room temperature for up to 4 weeks or freeze for up to 6 months.
Nutrition Facts (per cookie):
Calories: 152kcal Carbohydrates: 4g Fiber: 2g Net Carbs: 2g Protein: 5g Fat: 14g Sodium: 46mg Potassium: 12mg Vitamin A: 163IU Calcium: 45mg Iron: 1mg
Enjoy this guilt-free treat that's perfect for the holidays or any day!