My
Shop Sugar-Free
Wholesome Yum
Free Printable: Low Carb & Keto Food List
Get It NowThis post may contain affiliate links, which help keep this content free. (Full disclosure)
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.
Go Ad-FreeRecipe Video
Tap on the image below to watch the video.Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
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
-
Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
-
Use a hand mixer or stand mixer to beat together the butter and Besti, until it's fluffy and light in color.
-
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.)
-
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.)
-
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
-
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).
-
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.
-
Chill in the refrigerator before handling, until the chocolate is firm.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too – I’d love to see it!
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.
Want to save this recipe?
Create a free account to save your favorite recipes!
Sign Up To Save Recipes© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
480 Comments
Becky
0This dough was so dry so I added 1 lg egg to it. Still was dry but at least I was able to form it into cookies without them falling apart. I didn’t use all almond flour…I made it with 1 1/2c almond flour & 1c coconut flour. Also, I think if I make them again I will add some almond or coconut extract to give them a little more flavor.
Maya | Wholesome Yum
0Hi Becky, The reason the dough was dry was because you substituted some of the almond flour for coconut flour. They are not interchangeable. If substituting half the almond flour for coconut flour, I’d expect the cookies to be pretty dry even with an additional egg. Coconut flour requires recipes specifically developed for that flour. Hope that helps for future reference.
Maria
0Hi! I think this recipe was accidentally linked to your raspberry cream cheese cookie. Would it be possible to fix this error? I cannot access it anymore. I always get this link instead. Thank you for posting so many amazing recipes 🤍😊
Wholesome Yum D
0Hi Maria, This recipe is no only available on the Wholesome Yum App.
Maria Villanueva
0I went ahead and purchased the App and the recipe is not there either 😕. Either way all your sites show the raspberry cream cheese cookies and when I click it takes you to these almond shortbread cookies instead. Is there anyway you can share the recipe with an accurate link?
Wholesome Yum D
0Hi Maria, This recipe is in the app but you have to be a premium user to access this recipe because it was removed from the website.
Ro
0These cookies didn’t bake… or even hold together
Maya | Wholesome Yum
0Hi Ro, I’m not sure what you mean by they didn’t bake, but you do need to bake them. If they were too dry to hold together, it’s possible it’s a difference in how you measured — check the video on the recipe card for the right dough consistency. Hope this helps!
Jane Atkins
0I’m really enjoying these yummy easy to make shortbread. It is softer than real shortbread but very tasty. I used xylitol as the sweetener.
Carlene Lafer
0Can press in a cookie sheet and cut when still hot rather than make cookies?
Wholesome Yum D
0Hi Carlene, I have never tried that but if you do please let me know your results.
Anna
0These are so yummy! I used chopped pistachio and it was tasty. Next time I might add some ground cardamom to the cookie dough.
Denise Pattavina
0I LOVE LOVE LOVE this recipe! Today I was short 1/2 cup of almond flour and replaced it with shredded coconut. The consistency was a tiny bit more dry but just as delicious.
Jean
0Oh my goodness these are the best cookies ever! I nearly gave up trying to make keto biscuits as they’re usually pretty average but these are the best.
Just wondering though how would you recommend store them having been dipped in coconut oil….fridge I guess?
Wholesome Yum D
0Hi Jean, You can store on the counter or in the fridge.
Jae
0Hi, I’d love to make these but need ‘total’ carb info – for my child’s medical keto diet?
Wholesome Yum D
0Hi Jae, The total carbs can be found in the nutritional information under the recipe.
Sandra
0Question: Should I let the almond flour come to room temperature before making these cookies? I keep almond flour in the freezer to retain it’s freshness.
Sandra W.
Wholesome Yum D
0Hi Sandra, Yes, I would recommend letting it come to room temperature.
Nizey F.
0Texture was great but they tasted very bitter. Was that the allulose I used? I used a fresh bag of Bob’s Red Mill Almond Flour. Any ideas about what went wrong?
Wholesome Yum D
0Hi Nizey, I am not sure why this would have happened to your cookies. Did you use Besti Monkfruit Allulose Blend?
Gladys
0Ooops…..
1-2-3
Almond cookies
It is TWO tbsp water.
See comment above this one!
Sorry…it is Christmas and I forgot how to count!
G.🇨🇦🇨🇦🇨🇦🎄🎄🎄
Gladys
0Happy Christmas to you!
I do not add fats to my almond flour cookies. I do add monk fruit/erythritol blend sugar.
And water to bind and a drop or two of vanilla or other extract for flavour! No eggs at all.
It is 1-2-3
1 cup almond flour
3 tbsp monk fruit
1 tbsp water
Vanilla
I like to add dark chocolate chocolate chips, sometimes. Or a whole almond or pecan on top!
It makes a less greasy cookie.
Letha Rodrigues
0These are very yummy. Seemed I had a tad bit chocolate left so I smothered 2 cookies with the rest of the chocolate, really yummy too. Erythritol really bothers my stomach is the only thing. Have to go easy on them, just one a day or every other day. I shared with friends who don’t eat low carb and really loved them too.
Jill
0Wow!!! I thought the coconut flour version was good but these ones really are the bomb!!! So easy and so delicious!!! Go make them right now!!! Lol
Tami Vollenweider
0These sound so yummy!! I have never used any other type of flour before. Just wandering if they freeze well if I have any extras? Thanks.
Wholesome Yum D
0Hi Tami, Yes, you can freeze them.
Elisa
0Always looking for low carb/0 sugar recipes.
liz
0Can the dough be stored in the freezer?
Wholesome Yum D
0Hi Liz, Yes, you can freeze the dough.
Lorri
0I notice from reading all the comments and questions on your recipes, that a lot of people don’t read anything besides the recipes. 🙄
BRENDA
0why is their no way to print the recipes???
Wholesome Yum D
0Hi Brenda, There is a print button at the top of the recipe card.
Leslie S.
0Do you have to use Besti Monk Fruit sweetener? Or can you use a different brand? Also is there regular and blanched almond flour? What’s the difference? Thank you.
Maya | Wholesome Yum
0Hi Leslie, I recommend using Besti for the best texture, and the cookies may turn out dry using other sweeteners. Almond flour consistencies can vary, so not all products labeled almond flour are blanched, and even the ones that are can vary in how finely ground they are. This was the reason I started to offer Wholesome Yum Blanched Almond Flour, because I wanted a product I can rely on in my baking and was running into problems with others. You can always read more about substitutions for my recipes (including this one) in the Ingredients & Substitutions section in the post.
Janet
0What do you mean “tastes like real shortbread.” With all that butter, the main ingredient, it IS real shortbread. This recipe is delicious.
Wholesome Yum D
0Hi Janet, That statement is referring to shortbread made with traditional flour and sugar.
Beverly Vasquez
0Very yummy! I love that they are actually crispy – it’s difficult to get a crispy cookie on keto.
Trudi Ellis
0Love love love, lovely with a cup of tea 😁
Jamie N
0Simply the best gluten free shortbread cookie out there! Still can’t believe these are low carb and sugar free!
Kellie
0So, so good! Will be making these again this weekend!
Jorge
0Can I use stevia instead of Besti monk or erythritol?
Maya | Wholesome Yum
0Hi Jorge, See my notes in the Ingredients & Substitutions section above. Other sweeteners can work, but the texture and result will be different.
Rose Sumner
0Good morning, I am not diabetic, but my brother in law is coming to visit from America, and I would like to make a few cookies for him. 12 should be enough. What easy nice recipe do you suggest? I have been looking at the almond shortbread, is there any other you recommend? Thanks so much.
Wholesome Yum A
0Hi Rose! I’d definitely recommend this recipe if you’re looking for something simple with minimal ingredients. These cream cheese cookies would also be a good choice!
Ewa
0I use metric. How many grams is in 2 and 1/2 cup of flower and 1/3 cup of sweetener?
Wholesome Yum D
0Hi Ewa, You can switch from US customary to metric at the top of the recipe card to get the correct measurements.
Ewa
0Thank you very much:-) I didn’t see it…
Ann
0Omg these are awesome! Fooled my boyfriend who is addicted to sugar and sweets. Best served when chilled and when made the day before.
Megan Sweithelm
0Absolutely fantastic! Ate one cooled to room temperature and then another after I took them out of the fridge with the chocolate (that I put sea salt on instead of the nuts). The room temp ones were okay, but they taste near identical to ‘normal’ shortbread when eaten chilled from the fridge. My new favorite keto cookie!
Leah
0Mine were very very dry.. I followed directions but they weren’t very good..I added almond flour 1/2 cup at a time. I used stevia as I didn’t have monk fruit allulose..not sure what went wrong?
Wholesome Yum D
0Hi Leah, Besti Monkfruit sweetener is a key ingredient in making these shortbread cookies moist.
Sam
0Looks like a great recipe and was super excited to make them but after having gone through the whole post 5 times, I still don’t see any amounts with the ingredient list. 😬
Wholesome Yum D
0Hi Sam, You can find that info listed on the recipe card right above where you left this comment.
Cyndi
0If I use Pyure organic stevia how much do I put? Is it 1/3C? Thanks
Wholesome Yum D
0Hi Cyndi, I recommend using my sweetener conversion chart to get the correct amount.
Amy
0These cookies are great! I used unbleached almond flour and they were great. I also used both vanilla and almond extract. Thanks so much for sharing!
Georgiana
0Hi! One question: so only one cookie has 124 calories?
Wholesome Yum D
0HI Georgiana, Yes, 1 cookie has 124 calories.
Sophia
0Very easy to make and really yummy. I only did the basic cookie without the chocolate dipping. Still delicious.