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Keto Vanilla Shortbread CookiesNot only are these buttery Low Carb Vanilla Shortbread Cookies delicious! They make the best crumbly base for Low-Carb, no-bake Cheesecake, and Pie Recipes.

Cookies are a great snack, and keeping keto when enjoying them couldn’t be easier. Check out more Tasty Cookie Recipes.

Use our Buttery Low Carb Shortbread Cookies as a Delicious Cake or Pie Base

One batch of these cookies makes the perfect base for our Low Carb Jello Chunk Cheesecake. Make yourself a double batch so you’ve got a tasty keto snack on while you wait for it for set!

This Shortbread Cookie recipe makes 16 cookies, 1 serve is equal to 1 cookie.

Vanilla Low Carb Shortbread Cookies

Ingredients for Making Your Low Carb Vanilla Shortbread Cookies:

Instructions for Making Your Low Carb Vanilla Shortbread Cookies:

  1. Preheat oven to 150C/300F.
  2. In a mixing bowl, add the almond flour, erythritol, salt and vanilla extract. Mix.
  3. Add the butter and rub into the dry ingredients until fully combined.
  4. Add the egg and mix well.
  5. Take tablespoon sized pieces of the mixture and roll into balls, then press onto a lined cookie sheet. We recommend using food safe gloves to stop the mixture from sticking to your hands.
  6. Leave a gap between the cookies as they will spread slightly.
  7. Bake for 15-25 minutes, until the edges are browned. The cookies will firm up as they cool. If you are using the cookies as a base for our Jello Chunk Cheesecake, allow them to cook longer so the edges are firm and they are completely browned.
  8. Leave to cool before storing in an airtight cookie jar, or using as a cheesecake base.

Do you work in the metric measuring system? It’s easy to switch the units from US imperial to metric with the drop down menu on the recipe card below.

Buttery Keto Vanilla Shortbread Cookies (Gluten Free, Grain Free, Low Carb)
Keto Vanilla Shortbread Cookies
4.58 from 171 votes
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Low Carb Vanilla Shortbread Cookies

Finding great shortbread cookies to fit a ketogenic diet has been a long journey for me, until now! These Low Carb Vanilla Shortbread Cookies are the closest I’ve come to a low carb buttery, crumbly and sweet pastry base as well.

Course Snacks
Cuisine American, Australian, British, French
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 16 serves
Calories 126 kcal
Author Gerri

Ingredients

Instructions

  1. Preheat oven to 150C/300F.
  2. In a mixing bowl, add the almond flour, erythritol, salt and vanilla extract. Mix.
  3. Add the butter and rub into the dry ingredients until fully combined.
  4. Add the egg and mix well.
  5. Take tablespoon sized pieces of the mixture and roll into balls, then press onto a lined cookie sheet. We recommend using food safe gloves to stop the mixture from sticking to your hands.
  6. Leave a gap between the cookies as they will spread slightly.
  7. Bake for 15-25 minutes, until the edges are browned. The cookies will firm up as they cool. If you are using the cookies as a base for our Jello Chunk Cheesecake, allow them to cook longer so the edges are firm and they are completely browned.
  8. Leave to cool before storing in an airtight jar, or using as a cheesecake base.

Nutrition

Nutrition Facts
Low Carb Vanilla Shortbread Cookies
Amount Per Serving (1 cookie)
Calories 126 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 29mg 10%
Sodium 6mg 0%
Potassium 48mg 1%
Total Carbohydrates 2g 1%
Dietary Fiber 1g 4%
Sugars 0.4g
Protein 3g 6%
Vitamin A 5%
Calcium 3%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

If you want to make a larger batch of Low Carb Vanilla Shortbread Cookies, simply adjust the serving amounts in our easy to use recipe card above.