These Keto Almond Flour Shortbread Cookies are simple, classic, and perfectly buttery with a delicate crumb that melts in your mouth. Made with wholesome low-carb flours and a sugar-free sweetener, they’re ideal for anyone following a keto, low-carb, or sugar-free lifestyle — without sacrificing flavor or texture.
With just a handful of pantry ingredients and no complicated steps, this is the kind of recipe you’ll come back to again and again for holidays, afternoon tea, or a quick homemade treat.
Why You’ll Love This Recipe
• Naturally low carb and keto-friendly
• No refined sugar or white flour
• Crisp edges with a tender, buttery center
• Perfect base for flavor variations
• Easy, beginner-friendly recipe
Servings & Timing
Yield: 18–24 cookies (depending on size)
Prep Time: 10 minutes
Bake Time: 18–20 minutes
Cooling Time: 15 minutes
Total Time: About 45 minutes
Ingredients
Cookie Dough
1 cup almond flour
½ cup granulated sweetener (Swerve or erythritol)
¼ cup unsalted butter, softened
¼ cup coconut flour
½ teaspoon salt
Tools You’ll Need
Mixing bowl
Spatula or hand mixer
Rolling pin
Parchment paper
Cookie cutters or knife
Baking sheet
How to Make Keto Almond Flour Shortbread Cookies
1. Preheat the Oven
Preheat oven to 300°F (150°C).
Line a baking sheet with parchment paper and set aside.
2. Mix the Dry Ingredients
In a large bowl, combine:
• Almond flour
• Coconut flour
• Granulated sweetener
• Salt
Mix well until evenly blended and free of lumps.
3. Add the Butter
Add the softened butter to the dry ingredients.
Using a spatula or your hands, mix until a soft, cohesive dough forms.
The dough should be smooth, slightly firm, and not sticky.
4. Roll Out the Dough
Place the dough between two sheets of parchment paper.
Roll to ¼-inch thickness, keeping the dough even for uniform baking.
5. Cut the Cookies
Use cookie cutters or a sharp knife to cut the dough into desired shapes.
Transfer cookies carefully onto the prepared baking sheet, leaving slight space between each.
6. Bake
Bake for 18–20 minutes, or until:
• Edges are lightly golden
• Centers feel set but not browned
Avoid overbaking — these cookies continue to firm as they cool.
7. Cool Completely
Remove from oven and allow cookies to cool completely on the baking sheet before serving.
Cooling is essential for the cookies to fully set and develop their crisp texture.
Flavor Variations
• Add ½ teaspoon vanilla extract to the dough
• Mix in lemon zest for a citrus twist
• Add cinnamon for a warm spice note
• Dip cooled cookies in sugar-free chocolate
• Sprinkle with powdered sweetener after cooling
Tips for Best Results
• Use finely ground almond flour, not almond meal
• Butter must be softened, not melted
• Chill dough for 10 minutes if it becomes too soft
• Bake low and slow for classic shortbread texture
Storage Instructions
Room Temperature:
Store in an airtight container for up to 4 days
Refrigerator:
Keeps well for up to 7 days
Freezer:
Freeze baked cookies for up to 2 months
Frequently Asked Questions
Can I replace coconut flour?
No — coconut flour is highly absorbent and balances the almond flour. Removing it will affect texture.
Can I use salted butter?
Yes, but reduce the added salt to ¼ teaspoon.
Why are my cookies crumbly?
They were likely handled before fully cooled or overbaked slightly.
Conclusion
These Keto Almond Flour Shortbread Cookies prove that simple ingredients can create something truly satisfying. Crisp, buttery, and perfectly sweet without sugar, they’re ideal for everyday treats or special occasions — all while staying low carb.
As requested, anytime you provide ingredients, I’ll continue creating full, structured recipes in this exact style.
