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Keto Shortbread Cookie - Buttery, Crisp, Low-Carb Treat

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • Almond flour (super-fine, blanched) – 2 cups
  • Powdered erythritol or powdered monk fruit blend – 1/2 cup (adjust to taste)
  • Unsalted butter – 10 tablespoons, softened (room temperature)
  • Vanilla extract – 1 1/2 teaspoons
  • Sea salt – 1/4 teaspoon (use 1/2 teaspoon if your butter is unsalted and you like a salted finish)
  • Xanthan gum (optional) – 1/4 teaspoon for extra structure
  • Optional flavor add-ins – lemon zest, almond extract, or cinnamon
  • Optional chocolate drizzle – 1/3 cup sugar-free dark chocolate chips + 1 teaspoon coconut oil

Method
 

  1. Prep your tools. Line a baking sheet with parchment paper. Set your oven to 325°F (165°C) so it’s ready once the dough chills.
  2. Cream the butter and sweetener. In a mixing bowl, beat the softened butter with the powdered sweetener until light and fluffy, about 2 minutes. Add vanilla and mix until smooth.
  3. Combine dry ingredients. In a separate bowl, whisk the almond flour, salt, and xanthan gum (if using). Make sure there are no lumps.
  4. Make the dough. Add the dry mix to the butter mixture. Stir or beat on low until a soft dough forms. If it seems crumbly, keep mixing—it should come together.
  5. Chill for clean cuts. Transfer the dough onto a sheet of parchment. Shape into a 1.5-inch-thick rectangle or disk. Wrap and chill for 30–45 minutes until firm but pliable.
  6. Shape the cookies. Place the chilled dough between two sheets of parchment and roll to about 1/4 inch thick. Cut into rectangles, squares, or rounds. Prick gently with a fork for that classic shortbread look.
  7. Bake. Arrange cookies on the prepared sheet, leaving a little space between. Bake for 10–14 minutes, until the edges are just turning golden. Do not overbake.
  8. Cool completely. Let the cookies rest on the baking sheet for 10 minutes (they’re fragile when hot), then move to a rack to cool fully. They crisp up as they cool.
  9. Optional chocolate finish. Melt sugar-free chocolate chips with coconut oil in short bursts in the microwave, stirring between bursts. Drizzle or dip cooled cookies, then let set.