Not only is this low-carb keto shortbread cookie recipe delicious, but they also make the best crumbly base for no-bake pies and cheesecake recipes.
Keto shortbread cookies are a great snack. You can use our keto shortbread cookies as a delicious cake or pie base, as we do in our keto cheesecake recipe.
One batch of these keto cookies also makes the perfect base for our Low Carb Jello Chunk Cheesecake. Make yourself a double batch so you’ve got a tasty keto snack to eat while you wait.
- 2 cups of Almond Flour
- ⅓ cup of Erythritol
- 1 pinch of Salt
- 1 teaspoon of Vanilla Extract
- ½ cup of Unsalted Butter softened
- 1 large Egg
How To Make Keto Shortbread Cookies
- Preheat oven to 150C/300F.
- In a mixing bowl, add the almond flour, erythritol, salt, and vanilla extract. Mix.
- Add the butter and rub it into the dry ingredients until fully combined.
- Add the egg and mix well.
- Take tablespoon-sized pieces of the mixture and roll them into balls, then press them into discs onto a lined cookie sheet. We recommend using food-safe gloves to stop the mixture from sticking to your hands.
- Leave a gap between the cookies, as they will spread slightly.
- Bake for 15-25 minutes, until the edges are browned. The cookies will firm up as they cool. If you use the cookies as a base for our Jello Chunk Cheesecake, allow them to cook longer so the edges are firm and completely browned.
- Leave to cool before storing in an airtight cookie jar or using it as a cheesecake base.
Keto Shortbread Cookies (1g Carbs)
- 2 cups almond flour
- 1/3 cup Erythritol
- 1 pinch Salt
- 1 teaspoon vanilla extract
- 1/2 cup Unsalted Butter softened
- 1 large Egg
- Preheat oven to 150C/300F.
- In a mixing bowl, add the almond flour, erythritol, salt and vanilla extract. Mix.2 cups almond flour, 1/3 cup Erythritol, 1 pinch Salt, 1 teaspoon vanilla extract
- Add the butter and rub into the dry ingredients until fully combined.1/2 cup Unsalted Butter
- Add the egg and mix well.1 large Egg
- Take tablespoon sized pieces of the mixture and roll into balls, then press into discs onto a lined cookie sheet. We recommend using food safe gloves to stop the mixture from sticking to your hands. Leave a gap between the cookies as they will spread slightly.
- 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.
- Leave to cool before storing in an airtight jar, or using as a cheesecake base.
How To Store Keto Cookies
Store keto cookies in an airtight container in the pantry for up to five days. Keto cookies may be stored in the freezer for up to three months if made as a pie base ingredient.
This low-carb shortbread cookie recipe makes 16 cookies. 1 serving is 1 cookie and has 1g net carbs.
Try Our Other Keto Cookie Recipes:
We make many different keto cookies using low-carb flour alternatives and natural sweeteners.
- Keto Peanut Butter Cookies
- Low Carb Coconut Wafers
- Low Carb Snickerdoodles
- Low Carb Macadamia Nut Cookies
Adjust the serving amounts in our easy-to-use recipe card above if you want to make a larger batch of low-carb vanilla Keto Shortbread Cookies.
117 thoughts on “Keto Shortbread Cookies”
I’m going to try these so will rate later! But I’d really love all these US recipes to be given also in either metric or imperial measures for folks on the other side of the pond who always have to spend time looking up the equivalent for a cup/tablespoon/or stick of the various ingredients!
Hi Caz, thanks for dropping in. We have a metric/imperial converter in the recipe card, if you click it it will convert the measurements for you.
These are the best keto shortbread cookies! I love that they are only 1g net carbs.
Great Recipe…Thank you!
Glad you enjoyed the Shortbreads Michalynn, thank you.
They tasted very nice. I have a question though, are they suppose to be soft or crunchy? Thanks.
Thank you for your nice comment. They are somewhere between soft and crunchy, most shortbread is. What I mean is they don’t snap like a cracker but are soggy either.
They are in the oven right now and although we have not tasted them yet, I am sure they will be delicious! How can you go wrong with butter? The fact that they are keto friendly is a huge plus! I used a melon baller that is equal to about one tablespoon and scooped them quickly out onto the sheet pan. I used a small leftover piece of parchment paper to press them down slightly to little thick discs. Worked great!
(15 min later..) They are out of the oven and cooled. Wow! Super yum! Thumbs up for a great recipe! Thank you!
Thank you so much for your kind words, so glad you loved the shortbread cookies.
OMG just the treat I needed to curb a sweet tooth! I am running low on low carb pantry items, searched for a recipe I could make from the items I have and chose your shortbread cookie recipe. Easy to make, quick to bake, and a joy to eat!
I ran out of vanilla extract, so I topped off the partial teaspoon of vanilla with banana extract, not sure how it would be, but it’s just for me so I went for it, they turned out wonderful! These lovely little biscuits are perfect by themselves, the bottoms of low carb cheesecake cupcakes, maybe a pie crust, a very versatile recipe. Mine will become mini low carb ice cream sandwiches. I would also like to use them for Christmas cookie gifts so please anyone, offer suggestions! I absolutely love this recipe!! Thank you for posting it.
So glad you enjoyed them. We might give the banana essence a go ourselves. Thank you so much for your kind words.
Lovely biscuits. I have been baking various keto cakes and biscuits. These are brilliant. Very tasty, came out as it says on the pack.
I cooked these on 300F and they just stayed little balls… are you sure you put the right temperature?
I am 1000% certain the temperature is correct. Did you see the part of the recipe where it says to press the balls into discs? The cookies only spread slightly when baked, and will retain the shape that they are in.
I hope that helps.
Very good cookie and very easy to make.
These are the best Keto cookies I’ve ever made! Thank you so much. Absolutely delicious
My favorite Keto cookies. I add 1tsp of Almond extract and OH MY GOD! I make these once a week.
My husband was so pleased with this recipe!
Okay, I baked these cookies today.
I’ve been trying diff keto butter cookies and was about to give up as every single one of them would come out with texture which tasted steamed rather than baked.
This recipe is also not as crispy/crumbly as I’d expect non-keto cookies to be, but I guess, that’s the limit you have when you omit sugar and flour. But, it’s def the most crumbly keto butter cookie I tried, so far! This recipe is def a keeper.
There are 2 things I’m curious to know.
The dough is very sticky. I’m wondering if I can chill before baking, so it’s easy to handle?
Also, would reducing the amount of sugar replacement change the texture of the cookie? It’s a wee bit too sweet for my taste.
Thanks for the fantastic recipe!
I’m glad that you enjoyed the cookies!
Yes, you can chill before baking – I have also rolled out and used cookie cutters, chilling between cuts to get shaped cookies. You can check out our matcha cookies for this method.
I don’t think say a tablespoon less of sweetener would make a huge difference, but I haven’t tried it.
I hope this helps 🙂
Made with xylitol. Very easy to make. Got 17 in the batch and took 25 minutes to bakeAbsolutely scrumptious and no butter aftertaste.
Delicious. I’m thinking of adding almond essence or other flavors next time. Thank you!
delicious, made them for my mum, as they are gluten free and had to taste them myself first 🙂
These turned out amazing!
These cookies lend themselves well to additions, like cinnamon, lemon peel, orange peel, even peanut butter. They store well and are a go-to recipe.