These cookies bring classic shortbread charm to a keto lifestyle without feeling like a compromise. They’re buttery, lightly sweet, and crisp at the edges with a tender center. You only need a handful of pantry staples and about 10 minutes of hands-on time.
The dough comes together easily, and the baked cookies hold their shape well. Enjoy them with coffee, pack them for a snack, or dress them up for the holidays.
Keto Almond Flour Shortbread Cookies - Buttery, Crisp, and Low-Carb
Ingredients
- 2 cups super-fine blanched almond flour
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated erythritol or allulose (or a blend), powdered for best texture
- 1 large egg yolk (optional, for extra richness and structure)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract (optional, for a stronger almond note)
- 1/4 teaspoon fine sea salt
- 2–3 teaspoons cold water or cream, as needed to bring dough together
- Optional finish: 2 tablespoons powdered keto sweetener for dusting
- Optional add-ins: 1/3 cup finely chopped sugar-free dark chocolate or toasted sliced almonds
Instructions
- Cream the butter and sweetener. In a mixing bowl, beat softened butter with powdered keto sweetener until light and fluffy, about 2 minutes. This step builds structure and a tender crumb.
- Add flavorings. Mix in vanilla, almond extract if using, salt, and the egg yolk. Beat until smooth.
- Fold in almond flour. Add almond flour in two additions. Stir with a spatula until a soft dough forms. If it seems crumbly, add 1–2 teaspoons cold water or cream just until it holds together when pressed.
- Shape and chill. Turn the dough onto parchment. Form into a 1.5-inch diameter log for slice-and-bake, or press into a flat disk for rolling. Wrap and chill for 45–60 minutes. Chilling prevents spreading and improves texture.
- Prep the oven. Preheat to 325°F (165°C). Line a baking sheet with parchment paper.
- Form cookies. For the log, slice 1/4-inch rounds with a sharp knife. For rolled cookies, roll the dough between two sheets of parchment to 1/4 inch thick and cut with a small cutter. If adding chocolate or nuts, gently press into the top of each cookie.
- Bake. Arrange on the sheet with 1 inch of space. Bake 10–14 minutes, until edges are light golden. Almond flour browns fast, so watch closely.
- Cool completely. Let cookies rest on the sheet for 10 minutes, then move to a rack. They firm up as they cool. Dust with powdered keto sweetener if you like.
- Serve. Enjoy as-is, or pair with berries, tea, or coffee.
Why This Recipe Works
Almond flour mimics the richness of traditional shortbread. Its natural fat content creates a soft, melt-in-your-mouth texture without gluten. A blend of butter and a touch of vanilla gives that signature shortbread flavor.
Using a keto-friendly sweetener that measures like sugar delivers sweetness without spiking carbs. A small amount of fine sea salt balances sweetness and deepens flavor. The dough is chilled before baking, which helps the cookies keep their shape and bake up evenly crisp.
Ingredients
- 2 cups super-fine blanched almond flour
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated erythritol or allulose (or a blend), powdered for best texture
- 1 large egg yolk (optional, for extra richness and structure)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract (optional, for a stronger almond note)
- 1/4 teaspoon fine sea salt
- 2–3 teaspoons cold water or cream, as needed to bring dough together
- Optional finish: 2 tablespoons powdered keto sweetener for dusting
- Optional add-ins: 1/3 cup finely chopped sugar-free dark chocolate or toasted sliced almonds
How to Make It
- Cream the butter and sweetener. In a mixing bowl, beat softened butter with powdered keto sweetener until light and fluffy, about 2 minutes.
This step builds structure and a tender crumb.
- Add flavorings. Mix in vanilla, almond extract if using, salt, and the egg yolk. Beat until smooth.
- Fold in almond flour. Add almond flour in two additions. Stir with a spatula until a soft dough forms.
If it seems crumbly, add 1–2 teaspoons cold water or cream just until it holds together when pressed.
- Shape and chill. Turn the dough onto parchment. Form into a 1.5-inch diameter log for slice-and-bake, or press into a flat disk for rolling. Wrap and chill for 45–60 minutes. Chilling prevents spreading and improves texture.
- Prep the oven. Preheat to 325°F (165°C).
Line a baking sheet with parchment paper.
- Form cookies. For the log, slice 1/4-inch rounds with a sharp knife. For rolled cookies, roll the dough between two sheets of parchment to 1/4 inch thick and cut with a small cutter. If adding chocolate or nuts, gently press into the top of each cookie.
- Bake. Arrange on the sheet with 1 inch of space.
Bake 10–14 minutes, until edges are light golden. Almond flour browns fast, so watch closely.
- Cool completely. Let cookies rest on the sheet for 10 minutes, then move to a rack. They firm up as they cool.
Dust with powdered keto sweetener if you like.
- Serve. Enjoy as-is, or pair with berries, tea, or coffee.
Keeping It Fresh
Shortbread is all about that delicate crunch, so storage matters. Keep cookies in an airtight container at room temperature for up to 5 days. If your kitchen is warm or humid, store in the fridge to maintain texture, then let them come to room temp before serving.
For longer storage, freeze in a zip-top bag with parchment between layers for up to 2 months. Thaw at room temperature on a rack to keep them crisp.
Health Benefits
- Low in carbs: Using almond flour and sugar-free sweetener keeps net carbs low, fitting well into a keto or low-carb plan.
- Healthy fats: Almond flour and butter provide satisfying fats that help with fullness and steady energy.
- Vitamin E and minerals: Almonds are a source of vitamin E, magnesium, and manganese, which support overall wellness.
- Gluten-free by nature: No wheat flour means it’s suitable for those avoiding gluten.
Common Mistakes to Avoid
- Skipping the chill time: Warm dough spreads and loses shape. Chilling is non-negotiable.
- Overbaking: Almond flour darkens quickly.
Pull them when edges are pale gold; they firm up as they cool.
- Using coarse almond meal: Super-fine blanched almond flour gives the best shortbread texture. Coarse meal makes cookies gritty and crumbly.
- Overmixing: Stir just until combined. Overworking can make the dough greasy and dense.
- Too much sweetener: Some keto sweeteners can crystallize or taste cooling.
Measure accurately and consider blends for smoother flavor.
Alternatives
- Dairy-free: Swap butter for refined coconut oil or vegan butter. Add a pinch more salt and 1/8 teaspoon butter extract for flavor depth.
- Sweetener swaps: Allulose gives a softer bite and less cooling effect; erythritol bakes crisper. A monk fruit–erythritol blend works well too.
- Flavor twists: Add lemon zest, orange zest, or 1/2 teaspoon ground cinnamon or cardamom.
Dip cooled cookies in melted sugar-free dark chocolate.
- Nuts and seeds: Press in finely chopped pistachios, pecans, or sesame for a subtle crunch.
- Egg-free: Skip the yolk and add 1–2 teaspoons water or cream as needed. The cookies will be a bit more delicate but still tasty.
- Coconut flour note: Avoid swapping almond flour 1:1 with coconut flour. Coconut flour is highly absorbent and will make the dough dry and crumbly.
FAQ
How many carbs are in each cookie?
It depends on size and your sweetener.
For a batch of about 24 small cookies, each typically has around 1–2 grams of net carbs. Always calculate with your exact ingredients and yield.
Can I make the dough ahead?
Yes. The dough can be wrapped and chilled for up to 3 days or frozen for up to 2 months.
If frozen, thaw in the fridge overnight before slicing or rolling.
Why are my cookies crumbly?
They may need a touch more moisture or time to cool. Add 1–2 teaspoons cold water or cream to the dough if it won’t come together. Let baked cookies cool fully on the tray before moving.
Which sweetener tastes most like sugar?
Allulose has a clean flavor and minimal cooling effect, but yields a softer cookie.
Erythritol or monk fruit–erythritol blends bake crisper but can have a mild cooling note. A 50/50 allulose-erythritol mix offers a balanced result.
Do I need to use the egg yolk?
No, but it adds richness and helps binding. Without it, the cookies will be slightly more fragile.
Adjust moisture with a teaspoon or two of water or cream if needed.
Can I use salted butter?
Yes. Reduce the added salt to a pinch to avoid over-salting. Taste the dough and adjust if necessary.
How do I get clean edges when slicing?
Chill the log well and use a sharp, thin-bladed knife.
If the dough cracks, gently press any loose bits back onto the slice before baking.
Why did my cookies spread too much?
The dough was likely too warm, or there was excess butter. Chill longer, and measure butter accurately. If needed, chill formed cookies for 10 minutes before baking.
Final Thoughts
Keto Almond Flour Shortbread Cookies prove that simple, quality ingredients can deliver big flavor.
With a buttery crumb, gentle sweetness, and crisp edges, they feel like a classic treat you can enjoy any day of the week. Keep a batch on hand for coffee breaks, holiday platters, or a sweet finish to a low-carb meal. Once you master the base recipe, experiment with citrus zest, spices, or a dip in chocolate to make them your own.
They’re easy, elegant, and reliably delicious.