Looking for a buttery, crumbly, and melt-in-your-mouth cookie that brings all the richness of classic shortbread—without sugar or unnecessary carbs? These Keto Shortbread Cookies are exactly what you need. With their golden crust, soft bite, and natural sweetness from erythritol or monk fruit, this low-carb version delivers all the comfort of traditional British-style cookies—in a keto-approved, gluten-free format.
Perfect for holiday baking , meal prep snacks , or when you’re craving something sweet but staying in ketosis, these easy-to-make cookies use simple ingredients like almond flour, powdered sweetener, and real butter to bring bold bakery-style flavor into your kitchen. Whether you’re doing strict ketosis , following a low-carb lifestyle , or simply love nostalgic desserts with depth and richness, these keto shortbread cookies will quickly become a go-to treat in your fridge rotation.
In this article, we’ll walk you through how to make these perfect keto shortbread cookies from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s get started!
Why You’ll Love These Keto Shortbread Cookies
These aren’t just any old energy bites—they’re a crumbly, buttery, melt-in-your-mouth delight made with real ingredients that bring bold texture and taste together beautifully—in under 30 minutes!
Here’s why they stand out:
- 🧈 Buttery richness : Made with real butter for deep flavor and tender crumb.
- 🥣 Easy to make : Just mix, press, and bake—no mixer required!
- 🍪 Classic shortbread texture : Mimics wheat-based versions without gluten or grains.
- 🍵 Great for gifting or storing
- ⏱️ Ready in under 25–30 minutes
- 🧁 Dairy-free option available
- 🧼 Minimal cleanup : One bowl = zero mess!
Whether you’re making them for yourself after dinner, packing for lunch, or sharing at a weekend gathering, these keto cookies will quickly become a go-to handheld dessert or breakfast item.
Ingredients You’ll Need
For the Shortbread:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup powdered erythritol or monk fruit sweetener
- 1/3 cup softened butter or vegan coconut butter
- 1 tsp vanilla extract
- Pinch of salt
Optional: Add lemon zest or cinnamon for extra flavor dimension
For the Glaze (Optional):
- 1/4 cup powdered sweetener
- 1 tbsp heavy cream or water
- 1 tsp vanilla extract
- A few drops of food-grade edible gold dust or sprinkles (keto-friendly)
Tip: Dip in melted dark chocolate for festive flair.
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C) . Line a baking sheet or silicone tray with parchment paper.
Pro Tip: Use a silicone cookie mold for even easier shaping and release.
Step 2: Mix Dry Ingredients
In a mixing bowl, combine:
- Almond flour
- Coconut flour
- Powdered sweetener
- Salt
Mix well until evenly incorporated and slightly fluffy.
Note: Coconut flour is highly absorbent—measure carefully and sift if possible.
Step 3: Add Wet Ingredients
Add softened butter and vanilla extract to the dry mixture.
Stir until a firm dough forms.
Pro Tip: If too dry, add an extra splash of cream or egg yolk for better binding.
Step 4: Press Into Cookie Shapes
Using clean hands or a cookie press, shape the dough into small rounds or finger-shaped shortbreads.
Place on prepared baking sheet and flatten slightly.
Step 5: Bake Until Golden and Crisp
Bake at 325°F (160°C) for 12–15 minutes , or until lightly golden around the edges.
Let cool completely before glazing or dipping.
Step 6: Make the Vanilla Glaze (Optional)
Whisk together:
- Powdered sweetener
- Heavy cream or water
- Vanilla extract
- A pinch of salt
Drizzle over cooled cookies once set.
Let harden in the fridge or freezer for best texture.
Step 7: Serve and Enjoy!
Enjoy cold with a glass of unsweetened almond milk, black coffee, or herbal tea.
Store in an airtight container in the fridge for best texture.
Savor every buttery, flaky bite of your Keto Shortbread Cookies !
Nutritional Information (Per Cookie – Makes 12 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Total Fat | ~10 g |
| Saturated Fat | ~4 g |
| Cholesterol | ~20 mg |
| Sodium | ~60 mg |
| Total Carbs | ~4 g |
| Dietary Fiber | ~2 g |
| Net Carbs | ~2 g |
| Protein | ~3 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Keto Shortbread Cookies
- Use room temperature butter – Ensures smooth blending and better structure.
- Don’t skip cooling time – Keeps the cookies firm and prevents melting during glazing.
- Layer spices early – Helps build complex taste during baking.
- Make ahead and store – Keeps best refrigerated in an airtight container.
- Double the batch for gifting – Great for homemade presents or school snacks.
Variations & Customizations
Want to switch things up? Try these tasty variations:
Chocolate-Dipped Shortbread
Dip half of each cookie in melted dark chocolate for a rich finish.
Lemon Shortbread
Replace vanilla with lemon zest and juice for refreshing contrast.
No-Bake Energy Bites
Chill the mixture and roll into balls for grab-and-go snacks.
Vegan Option
Use vegan butter, flax eggs, and maple-based sweetener for plant-based magic.
Cinnamon Spice Twist
Fold in ground cinnamon or nutmeg for warm seasonal flavor.
Frequently Asked Questions (FAQ)
Are these truly keto-friendly?
Yes! With only ~2g net carbs per cookie , it fits perfectly within a ketogenic lifestyle.
Can I use regular flour or sugar?
Not recommended—standard flour and sugar will increase carb count significantly.
How do I store leftover cookies?
Store cooled portions in an airtight container in the fridge for up to 5 days . Freeze for longer storage.
What kind of butter works best?
Unsalted organic butter gives the richest flavor; grass-fed is ideal for nutrition.
Can I make mini versions?
Yes! Fill silicone muffin cups or mini loaf pans for individual bites.
Why This Recipe Works So Well
These Keto Shortbread Cookies work because of their perfect balance of textures and bold flavors:
- The almond and coconut flour blend gives body and crunch , mimicking wheat-based cookies without gluten.
- The butter adds silkiness and aroma , balancing the richness naturally.
- And the powdered sweetener blends in seamlessly , giving a classic sugary finish without the crash.
It’s the kind of snack that makes eating clean feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto shortbread cookies beyond just a plate? Here are some ideas:
In Lunchboxes
Pack with veggies, meat, or cheese for a balanced keto lunch.
At a Kids’ Party
Cut into small cubes and arrange on a platter with toothpicks for appetizer-style servings.
With Coffee or Tea
Pair with espresso, black coffee, or herbal tea for a cozy afternoon snack.
Gift-Worthy Packaging
Wrap individual pieces in parchment paper and tie with twine for thoughtful homemade gifts.
Over Greek Yogurt
Crush a cookie and sprinkle over full-fat yogurt for parfait-style dessert.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dessert special:
Butter / Coconut Oil
Natural sources of healthy fats—supports hormone production and brain function.
Almond Flour
High in vitamin E and magnesium—great for satiety and heart health.
Erythritol / Monk Fruit
Natural sweeteners with minimal impact on blood sugar levels.
Even though this is a dessert, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Classic Cookie Lovers
These Keto Shortbread Cookies prove that going low-carb doesn’t mean missing out on bold, comforting desserts. With its crispy shell, soft inside, and signature buttery finish, it’s the kind of treat that turns a simple cookie into something magical—even without sugar or flour.
Whether you’re new to keto baking, looking for a fast weekend snack idea, or want to impress with homemade flair, these shortbread cookies deserve a spot in your kitchen. They’re easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share them with friends, or savor them solo. Either way, you’re treating yourself to something worth celebrating.
Print
Keto Shortbread Cookies – Buttery, Crumbly & Perfectly Low-Carb!
- Total Time: 1 hr 20 mins
Description
These cookies are buttery, sweet, and melt-in-your-mouth delicious!
Ingredients
10 Tablespoons unsalted butter (softened, 144 grams)
½ teaspoon pure vanilla extract
½ cup Swerve Sweetener Confectioners Sugar (60 grams)
¼ – ½ teaspoon kosher salt (optional)
1 ¼ cups super-fine almond flour (132 grams, plus more for dusting)
¼ cup coconut flour (26 grams)
Optional Chocolate Dip:
½ cup sugar-free chocolate chips
1 Tablespoon coconut oil Sea salt flakes (optional, for topping)
Instructions
Shortbread Cookies:
Using either a stand mixer fitted with the paddle attachment, or a hand mixer, cream the butter and vanilla together until light and somewhat fluffy.
Add in the Swerve Sweetener Confectioners Sugar and the salt. Mix on low until fully incorporated.
Add in the almond flour, and mix until fully incorporated.
Add in the coconut flour, and mix until fully incorporated. Scrape down the sides of the bowl to make sure everything is mixed together.
Dust a cutting board with almond flour. Turn the dough onto the cutting board and pat into a square that is roughly 4” wide and 1” tall.
Wrap the dough in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 350 F (177 C).
Unwrap the dough, and use a sharp knife to cut the square into two rectangles. Cut each rectangle into 10 cookie slices that are roughly ¼” thick.
Line a baking sheet with parchment paper and place the cookies 2” apart. Poke holes in each cookie with the tines of a fork to create the classic shortbread cookie look.
Bake for 10 minutes, rotating the baking sheet halfway through. The cookies should be golden at the bottom edges when they’re finished baking.
Chocolate Dip (Optional):
If you’re dipping the cookies in chocolate, let them cool completely first. I even recommend letting them cool and refrigerating them before dipping them. They’ll be a bit more solid after resting in the refrigerator, and the added stability helps when you’re dipping them.
Melt sugar-free chocolate using the double boiler method, stir in 1 – 2 Tablespoons of coconut oil. Continue to stir until the oil is melted and fully incorporated into the chocolate. How much oil you need depends on your chocolate. I know I’ve added enough when the chocolate looks a bit shinier.
Dip half of each cookie into the melted chocolate.
Place on a parchment paper lined baking sheet and refrigerate for an hour to set the chocolate.
- Prep Time: 10 mins
- Cook Time: 10 mins
Nutrition
- Serving Size: 20
- Calories: 95
- Fat: 9.3g
- Carbohydrates: 2g
- Protein: 1.6g