Keto Shortbread Cookies
Buttery, melt-in-your-mouth keto shortbread cookies made with almond flour and sweetened with erythritol. At just 1.4g net carbs each and ready in 32 minutes total, these crisp-edged classics deliver real shortbread richness without the sugar crash.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 16. Values are estimates; brands vary.
These keto shortbread cookies bring back the buttery, crumbly classic without a gram of sugar or wheat. Almond flour and powdered erythritol give them that signature melt-in-your-mouth snap, ready in just over half an hour.
Ingredients
- 2 cups blanched almond flour (224g)
- 1/2 cup unsalted butter, softened (113g)
- 1/2 cup powdered erythritol (such as Swerve Confectioners)
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/4 teaspoon fine sea salt
- 2 tablespoons coconut flour
Instructions
- 1
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
In a large bowl, beat the softened butter and powdered erythritol together with a hand mixer until light and fluffy, about 2 minutes. Beat in the egg yolk, vanilla, almond extract, and sea salt.
- 3
Add the almond flour and coconut flour. Mix on low until a stiff, cohesive dough forms. If it feels sticky, chill for 10 minutes.
- 4
Roll the dough between two sheets of parchment to about 1/4-inch thick, then cut into 16 rectangles or rounds. Alternatively, scoop and press into discs. Transfer to the lined sheet, spacing them 1 inch apart.
- 5
Prick each cookie twice with a fork and bake for 18-22 minutes, until the edges are golden. The centers will still feel soft.
- 6
Cool on the baking sheet for 15 minutes — they firm up and crisp as they cool. Do not move them while hot or they will crumble.
Tips & notes
- Use powdered (not granular) erythritol for a smooth, non-gritty texture. Granular sweetener will leave a sandy mouthfeel.
- The cookies must cool completely on the pan to set — they are very fragile warm but turn firm and snappy once cooled.
- Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
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Frequently asked questions
- How many carbs are in keto shortbread cookies?
- Each cookie has 1.4g net carbs, 118 calories, 3g protein, and 11g fat. This recipe makes 16 cookies, so a serving is one cookie. The almond-flour base and erythritol keep them fully keto-friendly with no added sugar.
- Why did my keto shortbread cookies fall apart?
- Almond flour cookies are fragile while hot because there's no gluten to bind them. Let them cool completely on the baking sheet for at least 15 minutes before moving — they firm up dramatically as they cool. The egg yolk and coconut flour also help bind the dough.
- Can I make these dairy-free?
- Yes. Swap the unsalted butter for an equal amount of softened vegan butter or refined coconut oil. Coconut oil will make them slightly more delicate, so chill the dough before cutting and handle gently.
