These melt in your mouth keto shortbread cookies are not true shortbread. But they are so buttery and delicious and as close as you could get for a low carb version. I know you won't mind. 😉
According to Taste of Home, shortbread cookies have the highest ratio of butter to flour (we are using almond flour). They are usually baked at a lower temperature and do not have any leavening, such as baking powder or baking soda. Shortbread cookies tend to be more delicate, ie crumbly and very tender. But oh so delicious!
- fine almond flour, not almond meal
- unsalted, room temperature butter
- pure vanilla extract
- powdered sugar substitute (I used a Monkfruit/Erythritol blend)
- sugar free chocolate, heavy cream (optional for dipping)
- In a mixer, beat the butter and sugar substitute until it turns lighter in color and fluffy.
- Add in the almond flour and vanilla and mix until smooth.
- With your hands form the dough into a long rectangular dough, approximately 12 inches long, 1 inch wide and 1 inch high.
- Refrigerate for 30 minutes to chill the dough.
- With a sharp knife, cut the dough into ½ inch wide cookies. You should get about 24 cookies, depending on how your dough is formed and the thickness of the cookies.
- Bake on parchment lined cookie sheets for about 15 minutes or until light golden on the bottom. They will firm up as they cool.
- Let cool completely before you remove cookies. They will crumble apart if you move them too soon.
- When shortbread cookies are fully cooled, melt the chocolate in the microwave or over a double boiler on the stovetop. Stir in heavy cream.
- Dip the cookies and then try to resist eating them until they set up. (If you need to eat them right away, you can speed it up by putting in freezer for 10 minutes or so. Ask me how I know....)
If you try them, please let me know in the comments. 😊
Here are some other desserts to try:
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Keto Shortbread Cookies
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: Scottish
Description
These keto shortbread cookies are the perfect low carb substitute for the traditonal cookie. Not too sweet with a very buttery texture, enjoy them with a glass of milk or afternoon tea.
Ingredients
- ½ cup (1 stick) unsalted butter, room temperature
- ½-¾ cup powdered sugar substitute (I used Monkfruit/erythritol blend)*
- 2 cups fine, almond flour, sifted
- 1 tsp vanilla
- 4 oz sugar free chocolate, 1 -2 TB heavy cream, optional for dipping.
Instructions
- Preheat oven to 325°F.
- In an electric mixer, beat the softened butter and sugar substitute until the butter has lightened in color, approximately 3 minutes.
- Beat in the almond flour and vanilla until it is completely mixed in.
- Place the dough on a piece of parchment paper and shape the dough into a 12" long, 1" wide and 1" tall rectangular log. (see photo above)
- Refrigerate the cookie dough for 30-45 minutes. Slice the dough into ½" wide cookies. You should get approximately 24 cookies depending on how thick you slice the dough.
- Bake them on parchment lined or a silicone mat on a cookie sheet for 12-15 minutes, until they are lightly golden on the bottom. Start checking at 12 minutes. *
- Let the cookies cool on the sheets before you move them.**
- Optional- Melt the chocolate and stir in 1-2 TB heavy cream to make the glaze. Dip the cookies into melted chocolate. Let them sit for 30 minutes or so to firm up the chocolate.
Notes
*Shortbread cookies are usually not overly sweet and powered erythritol tends to be less sweet than granular. I would start with ½ cup and add in more to taste. I ended up using ¾ cup.
**Watch the cookies carefully from about the 12 minute mark. Almond flour tends to brown very quickly and you don't want to overbake them.
***Even though the cookies look golden brown on the bottom, they will be still be very soft. Don't move them yet or they will crumble. Cool the cookies completely before you move them or go on to dip them in chocolate.
***Keto Shortbread Cookies will stay fresh at room temperature in an airtight container for about a week. When I freeze them, I wrap the cookies in plastic wrap and place in a zip loc bag. You can also put the wrapped cookies in a plastic container. They should stay fresh for two months in the freezer.
Nutritional information does not include optional chocolate for dipping.
Keywords: Keto Shortbread Cookies
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