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I’m so excited to share this keto shortbread cookies recipe this time of year. They are my favorite almond flour cookies… and very shortly, they might be yours, too. Some people refer to the festive time at the end of the year as “the holiday season.” But I propose a new name: Cookie Season! And Cookie Season should be celebrated with these buttery almond flour shortbread cookies. 😉
Why You’ll Love These Keto Shortbread Cookies
- Rich buttery flavor
- Soft, delicate, and chewy texture
- Easy to make, using just one bowl
- 4 simple ingredients
- No eggs needed
- Only 10 minutes prep time
- 1g net carb each
- Keto friendly, low, carb, grain-free, and gluten-free treat
Ingredients & Substitutions
This section explains how to choose the best ingredients for almond flour shortbread cookies, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Basic Almond Flour Shortbread Cookies:
- Wholesome Yum Almond Flour – Of course you need almond flour for almond flour cookies! This one is super finely ground and blanched, which is important if you want the best keto shortbread cookies without a gritty texture. Almond meal is not recommended, as the result will be grainy or gritty. If you need a nut-free version, make coconut flour shortbread cookies like this instead.
- Butter – Butter is going to be far superior to any alternatives in this almond flour cookie recipe. You can use ghee or even coconut oil for a dairy-free (or vegan) option, but butter gives the best flavor and texture. I recommend using salted butter, or adding a pinch of salt if your butter is unsalted, to balance the sweetener. Be sure your butter is softened at room temperature before you begin.
- Sweetener – I use Besti Monk Fruit Allulose Blend, as it yields the best texture and doesn’t dry out the cookies. (It also has 0 net carbs and no aftertaste.) You can choose another granulated sweetener from the list of approved keto sweeteners (and use the sweetener conversion chart to substitute), but texture and flavor will vary.
- Vanilla Extract – With so few ingredients in these keto shortbread cookies, the quality will make a big difference. I like this brand.
Optional Chocolate Dip:
- Sugar-Free Chocolate – Any kind will work, but I love this brand of sugar-free chocolate chips.
- Coconut Oil – Helps the chocolate harden after cooling, and also makes it beautifully shiny (instead of matte) when set.
- Chopped Nuts – I used pecans, but any other keto nuts will work.
How To Make Almond Flour Cookies
This section shows how to make keto shortbread cookies with almond flour, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Basic Keto Shortbread Cookies:
- Cream butter and sweetener. Using a mixer, cream your butter and Besti together in a large mixing bowl, until it’s fluffy and light in color.
- Beat in other ingredients. Beat in the vanilla, then begin to add in the almond flour. Do it gradually, around half a cup at a time. The dough will be crumbly.
- Form. Using a cookie scoop, scoop out the gluten-free shortbread cookie dough and place onto a parchment paper lined cookie sheet.
- Flatten. Flatten each dough ball to about 1/3 inch thick; make sure they are all about the same size and thickness to cook well. Prick with a fork.
- Bake. Bake the almond flour shortbread cookies until golden. Cool completely before removing from pan, as they will be fragile at first.
Optional Chocolate Dipped Edges:
- Melt sugar-free chocolate with a little coconut oil in a double boiler.
- Dip the almond flour cookies halfway into the chocolate and place onto a pan lined with parchment paper.
- Immediately sprinkle with chopped nuts before the chocolate sets.
- Chill in the refrigerator before handling, until the chocolate is firm.
Tips For The Best Almond Flour Cookies
While it is incredibly easy to make these gluten free shortbread cookies keto, there are a few things to pay attention to:
- Cream the butter correctly. Always begin with your hand mixer at a lower speed, so that butter and sweetener don’t fly everywhere, then increase as it starts to incorporate. This method creates little pockets of air, so you end up with more cookies. And because the air doesn’t conduct heat as well, the butter and sweetener in the cookies melts more slowly during baking. That means your keto almond cookies end up with a more delicate crumb.
- Start with butter that’s soft, but not too soft. If your softened butter is too warm, it won’t form those air pockets. That’s why you want to let it soften naturally instead of speeding up the process in the microwave. Take it out of the fridge, cut it up, and wait about 10-15 minutes – that’s the “just right” level of softness for these almond flour shortbread cookies.
- Don’t over-beat the butter. If you do, the air will actually break down and have the opposite effect of what you want. Five minutes is perfect.
- Use blanched almond flour. The type of almond flour you use is important. It needs to be blanched almond flour to be the right texture for keto shortbread cookies.
- Add almond flour gradually. If you dump it in in at once, it won’t mix as well and you’ll end up mixing it for too long, affecting the final texture.
- Scrape the sides of the bowl. Stop to scrape when you’re creaming the butter, and again after adding the almond flour. If you skip this step, you’ll end up with some pieces being more dense than others.
- Pack the dough gently into the cookie scoop. If it’s too loose in there, it might not stay together when you release. One lightly packed tablespoon of dough, flattened to about 1/3″ thickness, is going to give you the most delightful low carb shortbread cookies!
- Adjust oven time as needed. There are many factors that will affect the baking time for these keto almond flour cookies, including cookie thickness, the pan you use, what you lined it with, your oven size and temperature gauge, and even the weather outside. So, check promptly after 10 minutes in the oven, and then every couple minutes after that. Don’t open the oven too far to check because the oven temperature will drop. It’s best to use a light if you have one and just a tiny crack of the door, when needed.
- Be patient after baking. When they first come out of the oven, your almond flour shortbread cookies will be too soft and crumbly. Let them cool completely before handling them so that they can firm up.
Variations
- Almond Flour Chocolate Chip Cookies – Fold chocolate chips into the almond flour cookie dough before baking, instead of dipping. (These will be keto shortbread cookies with chocolate chips, so if you prefer a more classic chocolate chip cookie, make these keto chocolate chip cookies instead.)
- Thumbprint Cookies – Make a thumbprint in each cookie before baking and fill with your favorite jam. I like this brand, or sometimes make my own sugar-free chia jam.
- Extracts – Instead of vanilla, try almond extract or any other you like.
Storage Instructions
Like most almond flour cookie recipes, this is one will last a while on the counter – at least a few days in an airtight container is fine.
If you want to keep them even longer, the fridge is fine for over a week.
How To Freeze Keto Shortbread Cookies
If you want to bake these keto almond flour cookies fresh for a party, a holiday, or just because you like still-warm-from-the-oven yumminess, you can! Make the cookie dough and freeze it. Lots of options here:
- Freeze a whole ball of dough and then thaw later to make the gluten-free shortbread cookies.
- Scoop out the raw dough to form cookies qand freeze them on a baking sheet lined with parchment paper. Once solid, transfer to a plastic freezer bag. When ready to place in the oven, you can just bake the frozen cookies.
- Freeze the keto cookies with almond flour after they are already baked. Thaw in the fridge or on the counter.
More Almond Flour Cookie Recipes
If you like these almond flour shortbread cookies, you might also like some of these other sugar-free cookies made with almond flour:
Recommended Tools
- Hand mixer – The key to the best texture in keto almond flour cookies (with no sugar) is beating the butter and sweetener with a hand mixer first. This one is nice and compact.
- Stand mixer – If you want to, you can also use a stand mixer instead of a hand mixer to mix up the almond flour cookie dough.
- Medium cookie scoop – This ensures perfectly sized almond flour cookies that bake evenly every time.
- Sheet pan – This is one of my favorite sheet pans. They never stick!
- Double boiler – Use this for melting chocolate to dip your low carb shortbread cookies.
Keto Shortbread Almond Flour Cookies Recipe
Keto Shortbread Almond Flour Cookies
A buttery keto shortbread cookies recipe with just 4 ingredients & 1.7g net carbs! These almond flour cookies taste like real shortbread.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Basic Keto Shortbread Cookies
Optional Chocolate Dip
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Basic Keto Shortbread Cookies
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Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
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Use a hand mixer or stand mixer to beat together the butter and Besti, until it's fluffy and light in color.
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Beat in the vanilla extract. Beat in the almond flour, 1/2 cup (64 g) at a time. (The dough will be dense and a little crumbly, but should stick when pressed together.)
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Scoop rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten each cookie to about 1/3 in (.8 cm) thick. (You can make them thicker or thinner to your liking. Keep in mind they will not spread or thin out during baking, so make them as thin as you want them when done.)
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Bake for about 12 minutes, until the edges are golden. Allow to cool completely in the pan before handling (cookies will harden as they cool).
Optional Chocolate Dip
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Allow gluten-free shortbread cookies to cool and harden completely before dipping in chocolate. Line a small baking sheet with parchment paper (one that will fit in your fridge).
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Melt sugar-free chocolate and coconut oil in a double boiler. Once melted, dip the cookies halfway into the chocolate and place onto the lined pan. Immediately sprinkle with chopped nuts before the chocolate sets.
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Chill in the refrigerator before handling, until the chocolate is firm.
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Related Easy Recipes
Recipe Notes
Serving size: 1 cookie
- Nutrition info does not include optional chocolate dip and pecans.
- Salted butter is recommended. If using unsalted, add couple pinches of sea salt to the dough in step 3.
- Want to make these with coconut flour? Use this coconut flour shortbread cookie recipe.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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480 Comments
Dianna
0These are delicious & dipping them in chocolate & topping then with pecan pieces is a wonderful idea. Its hard to not eat them all.
Dubravka
0These turned out great. I reduced the amount of substitute sugar, just for my preference. I highly recommend dipping the cookies in chocolate and sprinkling with nuts.
Janine Moss
0Add 1/4 tsp almond extract!
Don’t ask — just do it!
Angela
0These were easy to make and taste delicious. I dipped mine in dark chocolate, a little more carbs/sugar, but not that bad. Made them for christmas for a diabetic family memeber. I sprinkled the chocolate with dessicated coconut. You really do have to be patient when it comes to waiting for them to cool. I was really worried that they would just fall apart, but once they were totally cool they were didnt break apart. Thanks for sharing the recipe.
Janet
0Please give the amounts required to make the keto biscuits. Can see four ingredients. Almond flour, vanilla butter and sweetener.
Please excuse me if these have been provided. Cannot see in my recipe.
Wholesome Yum M
0Hi Janet, Measurements are in the recipe card. You may need to turn off your browser’s ‘Reader Mode’ to be able to view it.
Terri
0Can these be made into thumbprint, jelly-filled cookies?
Wholesome Yum M
0Hi Terri! Sure, I think that would be lovely. Please let us know how they turn out!
Candace Staar
0Hi. Loved the taste of your cookies when a friend made them but they were on the dry side. Any suggestions on how to make them a little less dry?
Maya | Wholesome Yum
0Hi Candace! Allulose will make more soft, moist cookies if that is your preference. You can get allulose here.
Teresa Sewell
0Can’t wait to try this recipe later today!
Shirley
0I used my cookie press for this recipe and the cookies are so cute. Perfect for my Christmas cookies. Too bad I can’t add a photo
Sally
0Um… there no amounts listed for each ingredient.
Wholesome Yum M
0Hi Sally, Please turn ‘Reader Mode’ off so you can view the recipe card and measurements.
Susan Dashwood
0I recently discovered this recipe and I’ve made it numerous times now. I love it! I’ve been forming mine into 2 logs and freezing it, and then pulling out to slice and bake. I can slice it right out of the freezer, it’s awesome! Plus it has no eggs so you can eat some cookie dough if you wanted to
Stefi
0Nowhere in this long and rambling article could I find any mention of what TEMPERATURE to bake these cookies at.
Wholesome Yum M
0Hi Stefi, These cookies are baked at 350 degrees. See the recipe card (step 1) for more detail.
Mags
0So rude!
Kimberley
0We baked the first batch and they were great but we would prefer not to use any sweetener, really do not like the cooling taste of the sweetener , we just don’t need th sweetness anymore so second batch I left the sweetener out, result lovely taste but way tooooo crumbly ! Any suggestions please?
Wholesome Yum M
0Hi Kimberly, Without the bulk from the sweetener, it’s probably got a little too much butter in it and creating crumbly cookies. Try omitting a tablespoon of butter and see if you get a better result.
Laura
0Tasty cookies. Think they are maybe a little too crumbly and could have used a bit more butter or a dash of water. Sweetness is just right and not too sweet. Pressed them into a pyrex and cut squares. Definitely needed to cook longer than 12 min. Cooked for 21 min and might even do 25 min next time. Also added in dried rosemary which gives a different complementary flavour. Would try again with these few adjustments.
Kim Rose
0Could you make these in an 8×8 pan and cut into bars? How long would you bake for?
Wholesome Yum M
0Hi Kim, The recipe would turn out fine baked in a 8×8″ pan. I would still check them for doneness at the 12 minute mark. They will be less crumbly to cut if they are more of a blonde color and less golden brown.
Sara Fleming
0What can I use other than butter? My son is allergic to all dairy products, most margarines (due to sunflower and palm allergy), and coconut oil. He’s doing keto for Type 1 Diabetes. Could I just use an egg to get them to bake? And add more vanilla for flavor? Thank you in advance for your response! 🙂
Wholesome Yum M
0Hi Sara, The recipe has not been tested without a fat (like butter or coconut oil) added to it. Could he tolerate avocado oil? I cannot guarantee the results, but I would try using avocado oil and an egg. Please let us know how it turns out.
Donna
0Hi. Thank you for this recipe. Of all things keto/low carb, this is my favorite and comes closest to the “real thing.” I’ve made this recipe several times and have had to make adjustments. They come out great, but if anyone has any suggestions, I’d love it hear it.
1) I use 1/2 c of butter total. I’ve tried to use the prescribed amount, but the almond flour stays powdery and I can’t form them into circles.
2) I use a combo of almond and coconut flour purely out of personal preference. It doesn’t make any difference.
3) I have to form them into circles in my hands because even with the increased amount of butter, the edges crumble off. This gives it a slightly domed shape. It bakes fine, but they’re not as pretty as yours.
4) I bake them for 14 minutes b/c I like a slightly brown bottom and edge.
5) I add a couple of spoonfuls of matcha powder and don’t to change anything thing else. They are awesome.
Maya | Wholesome Yum
0Thank you, Donna! I’m so glad you like them. If you are adding coconut flour, that is likely the reason you have issues with crumbling and needing more butter. Coconut flour doesn’t replace almond 1:1 and usually needs a lot more moisture.
Cynthia Holeman
0Donna, the recipe calls for 6 Tablespoons of butter which is actually less than 1/2 Cup because there are 8 Tablespoons in 1/2 Cup. When you used 1/2 Cup, you were increasing what the recipe calls for. I hope you do not find this offensive but, instead, informative.
Samantha
0Oops, used powdered sweetener. Erythritol and monk fruit blend. After letting cool (to the touch), they are firm but I think the mouth-feel texture would have been truer to shortbread with the granulated. I missed that detail until after the fact. Also they were not very sweet to me, yet I still had that cooling from erythritol. Maybe tomorrow they will be crunchier? They remind me of biscotti a little. Might try the chocolate dip and add some nuts to zazz them up! Thanks for sharing this recipe! I do appreciate you!
Alison
0These look so good! I love them dipped in chocolate! I’m making a batch with the kids this weekend to test out before making for holiday gifts!!
wilhelmina
0I found this recipe just in time for my husbands birthday! He loves shortbread and is on a low carb eating plan, these cookies made him so happy! Great recipe!
Anita
0Shortbread cookies are a must for Christmas. I’m loving this gluten-free version with almond! And they look so pretty and festive with the chocolate and nuts dips. 🙂
Aimee Mars
0I am all for instating a cookie season and sharing these shortbread cookies would be a highlight! They are beautiful and look delicious.
Andrea Metlika
0These are fantastic. Really like that they are low carb and gluten free. Definitely going on my Holiday cookie list.
Renee Goerger
0Shortbread is my favorite cookie and now that I have this gluten-free version I’ll be making these all the time!
Cathleen
0Haha, I agree with you. Christmas should really be renamed as cookie baking season 😉
I have never tried using almond flour to make anything before, but I am definitely curious now! This looks amazing!
Chris Collins
0Oh my goodness I can see me snacking on way too many of these!! Totally making them tomorrow 🙂
Tina
0Have you worked much with lupin flour? My spouse is allergic to nuts and most keto baking recipes call for almond flour. I just want to know how much lupin flour to use when converting a recipe (like this shortbread one for instance)
Wholesome Yum M
0Hi Tina, I’m sorry, I have not experimented with Lupin flour yet.
Susab Brungard
0These are very easy to make. They also taste good.
Beatrice
0About the keto chips made from the unusual veg rutabaga? I can’t get it can I use swede instead.
Maya | Wholesome Yum
0Hi Beatrice, Yes, swede is another name for rutabaga. 🙂
Marian Morgan
0Perfect! Hi. I made them EXACTLY as you said and carefully read and followed all your tips. Came out perfectly. And yes, must give them time to firm up. Mine were crumbly at first but became super crunching. Can also put them in the fridge. I’d like to try adding lemon and poppy seeds. My only issue is they are so good I overeat them – low carb but not low calorie!
JHoward
0These tasted exactly like I had hoped they would! I ran just a bit short on almond flour so added 1/4 cup of coconut flour (with no other modifications). They didn’t flatten out like just about every other keto thing baked, which was such a nice surprise! They weren’t crumbly, they were just perfect! So happy to have a Christmas cookie treat that I can enjoy this year ❤️
Staci
0These have become my favorite cookies! Sometimes I make them with almond extract, roll into a squared-off log and let it live in the freezer til it’s time to slice and bake.
This time, I stuck with vanilla, added a couple handfuls of sugar free chocolate chips, and I’m going to have chocolate chip cookies!! I’m so excited.
Delbra Howard
0Hi, what are you using for self rising agents in flour?
Wholesome Yum L
0Hi Debra, this recipe doesn’t use a self-rising agent. Sometimes I use a gluten-free baking powder in recipes.
Christine
0How many carbs per cookie?
Wholesome Yum L
0Hi Christine, there is 1.7g of net carbs per cookie.
Kel D
0Right first off I want to say that this is one of the few blogs where most of the recipes really do the job.
Second, This shortbread is AMAZING! I wanted my cookies to spread so I could make millionaire shortbread with them and so I used very very soft butter. I also left the cookies in the oven long enough to brown around the edges. That crispy ever so slightly brown edge is where the delicious biscuit caramelised flavour comes from.
I left them on the tray until they were cool, topped with some sukrin gold and coconut cream caramel and finished the lot off with some sugar free chocolate. They were so fabulous I’m going to try and add Coconut and cocoa so I can make some Australia crunch. Thank you!
Jo Barnett
0Where are the measurements?
Wholesome Yum
0Hi Jo, scroll to the recipe card in the post above.
Jules
0Hi, this is my first time attempting to make ANY type of Keto cookie. I would prefer them to have a bit more crumb so next time will probably bake them a couple more minutes. I LOVE almond shortbread so decided to do a straight swap out of the vanilla for almond extract. Whoa. Just a bit overpowering. I probably should have gone half almond/half vanilla. Either that, or just reduce the total amount of flavoring all together. I did use salted butter (love having the salty complement the sweet) but when they came out of the oven I decided to press a few grains of fine ground Himalayan sea salt on top and that really seemed to set it off.
I would say it all comes down to individual taste but it looks like Dagmar’s modifications are identical to what I’ll do on the next batch. Either way, I am so glad I found your site and this recipe is a keeper! I look forward to trying others in the future.
Alisa
0Hi, really want to make the almond shortbread cookies, but I can’t seem to find the ingredient amounts for some reason?
Can you please confirm?
Thank you so much.
Alisa
Maya | Wholesome Yum
0Hi Alisa, The ingredient amounts are on the recipe card above. If the amounts are missing, please turn off Reading Mode on your browser to see them.
Alma Brown
0Hi! Just looking at making these but they come out at about 8g of carbs…am I missing something? My friend made them and only got 8 out of the mixture!
Wholesome Yum L
0Hi Alma, the recipe as written will make eighteen 2 and 1/4 inch cookies. They should be flattened to 1/3 of an inch thick before cooking to get that amount. We use the USDA Food Database, which is most reliable to calculate nutrition information for our recipes. Hope this helps and you love the cookies.
Nathan
0Can I add an egg? What would that do? Great cookies as is though just curious if an egg would soften the texture.
Maya | Wholesome Yum
0Hi Nathan, Yes, they would be softer if you add an egg, so you can if you want to.
Heather
0My favorite thing about this recipe is the simplicity and how quickly they are made and cleaned up from. I like being able to pronounce everything in my food, so if I want to indulge in a cookie, I’d rather this than something processed with enough fiber to make it low “net carbs.” I also really like the taste, though it is a bit fall apart in your hands, you just have to be prepared with a napkin. I did use monk fruit sweetener instead, and reduced the amount by a bit as they were almost too sweet at first (Keto is making my taste buds change) and adding fresh sliced strawberries on top makes it go from good to amazing!
Donna
0Just wanted to add my two cents: I didn’t have enough almond flour so replaced 1/2 with coconut flour. I don’t know if this is what made the difference, but I needed to add double the butter and add an egg in order for the batter to stick. I also used an erythritol and monk fruit blend as sweeter. The final cookie was delicious except for the weird cooling feeling that I think comes from the sweetener. It’s like how mint is cooling. I didn’t add patience to my ingredients so I tried to eat them while they were still hot, which, as predicted, made them crumble everywhere. They were super delicious and the right texture after they cooled. I actually love these!
Hafizah
0How long can this cookies last if left on shelves?
Wholesome Yum M
0Hi Hafizah, These can sit at room temp for up to a week. If you want to keep them any longer than that, I suggest freezing them.
Konnie
0I love shortbread and missed having Walkers cookies on Keto. This recipe keeps me happy! So many lc shortbread recipes have egg, and I think that’s why they never came close to being shortbread.
It’s such a treat for me to have a little tea with 2 small cookies after dinner…..thanks to your recipe!
I do prefer to use Swerve, leave out the vanilla, and add just a tiny bit more salt with the salted butter.
Dagmar VonBernewitz
0These came out great ! I used 1/2 tsp almond extract and 1/2 tsp vanilla extract and baked them a little longer because I like the nuttiness of the browned butter. I also used a stevia – erythritol mix made especially for baking. Delish !
Little J
0These are excellent. I scoop them out with a cookie scoop and then need to flatten and reshape them a bit by hand. Dipped my first batch in high quality bittersweet baking chocolate — so good. I was a 1/4 cup short of almond flour on my second batch, so I subbed in a 1/4 cup flax meal. Worked fine!
Jenny
0Sweetener taste was too overpowering and the texture ended up being like a soft cookie rather than shortbread, which should be crumbly. Will try again with less sweetener or with lemon juice/other strong flavours to help mask the aftertaste.
Maya | Wholesome Yum
0Hi Jenny, Did you use the same sweetener I used? Substituting sweeteners can cause what you are describing.
Jenny
0I used a blend of erythritol and stevia which I measured out then ground into a powder to avoid a grainy texture.
Natalie R Aldredge
0Hi! I have made these cookies before and they turned out wonderful! Just wondering, have you ever tried to use this as the crust to a tart? I was thinking of making a low carb lemon curd and using this as the base. Just curious if anyone has tried that!
Wholesome Yum
0Hi Natalie, I haven’t tried that but I think they would work wonderfully in a no-bake tart! Let me know if you give it a try.
Yvonne
0These were soooooo easy to make and even easier to eat, I’ve been followed LCHF for 7wks now and everything is going well. I just felt like a low carb cookie that I knew exactly what was in it and I found these.
I did add a little lime zest and a squeeze of the juice just to add a twist but raven before I did the plain cookie dough tasted yummy
*Stars from me
Annie
0I used coconut oil and doesn’t work!!! What should I do?
Maya | Wholesome Yum
0Hi Annie, Can you explain more? What do you mean by “doesn’t work”? Did you watch the video, and what went differently for you than the video shows?