This keto shortbread cookie recipe is amazingly easy to make. These low-carb shortbreads are delicious and gluten-free as well. You can use these shortbread cookies for pies and tarts that require a low-carb cookie base as well—one of our favorite keto cookies.
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
Easy Keto Shortbread Cookies Recipe - Low Carb Vanilla Flavored Snacks - (1g Net Carb)
Notes
[nutrition-label]STORE: 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.