Why You’ll Love Easy Almond Flour Keto Shortbread Cookies Recipe
I enjoy this recipe because it delivers that nostalgic shortbread flavor without any fuss. The dough mixes together quickly, chills well, and rolls out beautifully. The cookies bake into tender, lightly sweetened bites that satisfy cravings without kicking me out of my low-carb routine. They also store wonderfully, making them great for meal prep or gifting.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 cups almond flour 6 tbsp softened butter ⅓ cup granulated monk fruit 2 tsp vanilla ¼ tsp salt
Directions
I add the softened butter and sweetener to a medium bowl and blend them with an electric mixer until creamy.
I mix in the vanilla until smooth.
I add the almond flour and salt, mixing until a thick dough forms. I cover the dough with plastic wrap and refrigerate for about 30 minutes to chill.
I preheat the oven to 325°F.
I place the chilled dough between two sheets of parchment paper and roll it out to about ¼-inch thickness.
I use a cookie cutter to cut out shapes. Since the dough is delicate, I lift each cookie carefully with a metal spatula and transfer it to a parchment-lined baking sheet. I re-roll the dough scraps and continue cutting until all the dough is used.
I poke a few holes in each cookie with a fork.
I bake the cookies for 12–14 minutes, removing them when the edges turn lightly golden. I let them cool for 10–15 minutes before serving.
Servings and Timing
Servings: 34 cookies Prep Time: 15 minutes + 30 minutes chilling Cook Time: 12–14 minutes Total Time: 55–60 minutes
Variations
I add chopped nuts or sugar-free chocolate chips to the dough for extra texture.
I sprinkle the tops with cinnamon or a keto-friendly sweetener before baking.
I dip the cooled cookies in melted sugar-free chocolate for a fancier finish.
I replace the butter with coconut oil for a dairy-free version.
I shape the dough into a log and slice rounds instead of using cookie cutters when I want an easier method.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 5 days or refrigerate them for up to 2 weeks. They also freeze well for up to 3 months—perfect for keeping a stash on hand. No reheating is needed; I enjoy them straight from the container.
FAQs
Why is my dough crumbly?
It may be slightly warm; I chill it a few minutes longer or knead it gently to bring it together.
Can I use almond meal instead of almond flour?
I avoid almond meal because it makes the cookies grainy and dense.
Can I make these cookies sweeter?
Yes, I increase the sweetener slightly to taste.
Can I skip the chilling step?
I don’t skip it because the dough needs to firm up for rolling and cutting.
Can I roll the dough thinner?
I keep it at ¼ inch—any thinner and the cookies break easily.
Can I use different sweeteners?
Any granulated keto sweetener works, though I prefer monk fruit for texture.
How do I prevent the cookies from falling apart?
I handle them gently and use a metal spatula to transfer them before baking.
Can I add flavorings?
Yes—almond extract, lemon zest, or spices are great additions.
Can I make them dairy-free?
Yes, I use coconut oil in place of butter.
Why aren’t my cookies browning much?
Almond flour doesn’t brown like wheat flour; I look for lightly golden edges.
Conclusion
I love making these Easy Almond Flour Keto Shortbread Cookies because they deliver all the buttery, delicate charm of classic shortbread while staying keto-friendly and wonderfully simple. Whether I’m enjoying them with coffee, sharing them with friends, or prepping a low-carb treat for the week, they never disappoint.
Tender, buttery keto shortbread cookies made with almond flour and lightly sweetened with monk fruit. Easy to mix, chill, roll, and bake for a low-carb treat that tastes like classic shortbread.
Total Time:55–60 minutes
Yield:34 cookies
Ingredients
2 cups almond flour
6 Tbsp softened butter
1/3 cup granulated monk fruit sweetener
2 tsp vanilla extract
1/4 tsp salt
Instructions
In a medium bowl, beat the softened butter and monk fruit sweetener with an electric mixer until creamy.
Mix in the vanilla until smooth.
Add the almond flour and salt; stir until a thick dough forms.
Cover the dough with plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 325°F (163°C).
Place the chilled dough between two sheets of parchment paper and roll it out to 1/4-inch thickness.
Cut out cookie shapes with a cookie cutter and carefully transfer them to a parchment-lined baking sheet using a metal spatula.
Re-roll the dough scraps and continue cutting until all dough is used.
Poke a few holes in each cookie with a fork.
Bake for 12–14 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for 10–15 minutes before serving.
Notes
Add chopped nuts or sugar-free chocolate chips for extra texture.
Sprinkle cinnamon or extra sweetener on top before baking.
Dip cooled cookies in melted sugar-free chocolate for a decorative finish.
Replace butter with coconut oil for a dairy-free version.
Shape the dough into a log and slice instead of cutting shapes for a quicker method.
