Description
Buttery, nutty, and perfectly sweet — these keto pistachio shortbread cookies are soft, rich, and made with just a few simple ingredients!
Ingredients
1 cup finely ground pistachios (or almond flour for a smoother texture)
¼ cup powdered erythritol or monk fruit sweetener
¼ cup melted coconut oil or butter
¼ tsp salt
½ tsp vanilla extract
Crushed pistachios for topping (optional)
Instructions
Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
In a bowl, mix ground pistachios, powdered sweetener, melted oil, salt, and vanilla until a soft dough forms.
Roll the dough into small balls or shape into crescents.
Place on the baking sheet and gently press down slightly with a spatula or fork.
Top with crushed pistachios if desired.
Bake for 12–15 minutes or until lightly golden.
Let cool completely before serving — they firm up as they cool!
- Prep Time: 10 min
- Cook Time: 15 min
Nutrition
- Serving Size: 12 cookies
- Calories: 100
- Fat: 8g
- Carbohydrates: 3g
- Protein: 3g