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.
Ingredients
- 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)
Unit Conversion
Ingredients
- 2 cups almond flour
- 1/3 cup Erythritol
- 1 pinch Salt
- 1 teaspoon vanilla extract
- 1/2 cup Unsalted Butter softened
- 1 large Egg
Instructions
- 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.
Video
Notes
Nutrition
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.
