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Almond Flour Shortbread Cookies are a great option for when you’re craving cookies and want a simple recipe that’s low in carbs! These delicious gluten-free and keto shortbread cookies are quick to make!
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These delicious Almond Flour Shortbread Cookies are my go-to cookie recipe during the holidays! I’m featuring them as my Friday Favorites pick this week to encourage you to give them a try. Once you make these shortbread cookies, I’m sure you’ll find yourself making them all year round. They are not only quick to make in under 30 minutes but also low-carb, Keto, and gluten-free!
Even if you’re not a big fan of baking, these cookies are so easy and quick to make that you can whip them up whenever you’re craving something sweet. I hope you enjoy them as much as I do!
What ingredients do you need?
(This is just a list of ingredients; please scroll down for the complete printable recipe. Alternatively, you can use the JUMP TO RECIPE link at the top of the page to go directly to the recipe.)
What are Shortbread Cookies?
Shortbread is a classic cookie usually made with sugar, butter, flour, salt, and sometimes vanilla extract. Unlike other cookies, shortbread doesn’t contain any baking powder or baking soda. This keto almond flour shortbread cookie substitutes the flour with almond flour, uses less butter due to the fat content in almond flour, and includes some vanilla.
What almond flour did we use for the Shortbread Cookies?
We tested this recipe using Costco Brand Kirkland Blanched Almond Flour. Any brand of blanched almond flour should work fine, but avoid using unblanched almond flour.
Can you use regular Monkfruit for the Almond Flour Shortbread Cookies?
You may wonder if you can use Classic Monkfruit Sweetener in these cookies instead of the Powdered Monkfruit Sweetener (affiliate link) recommended. While we haven’t tested it, it’s likely that the super-fine powdered monkfruit is needed to mix into a recipe with few ingredients and no liquids. If anyone successfully makes this with classic Monkfruit or another non-powdered sweetener, please let us know in the comments!
Can you make Almond Flour Shortbread Cookies dairy-free?
We haven’t tried a dairy-free version of these cookies, but Coconut Oil (affiliate link) is a good option for a dairy-free substitute. If you have success with this, please share in the comments!
How low in carbs are these shortbread cookies?
These amazing cookies have only 1 net carb per small cookie and 2 grams of protein!
How to Make Almond Flour Shortbread Cookies:
(This is just a summary of the steps for the recipe; please scroll down for the complete printable recipe. Alternatively, you can use the JUMP TO RECIPE link at the top of the page to go directly to the recipe.)
- Preheat oven to 350F/176C. Line a baking sheet with parchment paper or a silicone baking mat.
- Ensure your almond flour is at room temperature and not clumped.
- Add softened butter, Lakanto Powdered Monkfruit Sweetener, salt, and vanilla extract, and mix with a fork.
- Continue mixing until the mixture forms a loose dough.
- Use a teaspoon to measure out a heaping teaspoon of dough, then roll into 15 small balls with clean hands.
- Use a fork to press the cookies down.
- Bake cookies for 9-10 minutes, or until they start to firm up.
- Allow cookies to cool on the baking mat for 5 minutes.
- Store cookies in a container with a tight-fitting lid or freeze them.
More Tasty Cookies with Almond Flour:
Ingredients
- 1 cup blanched almond flour
- 3 T butter, softened
- 3 T Lakanto Powdered Monkfruit Sweetener (see notes)
- 1/8 tsp. salt
- 1/2 tsp. vanilla extract
Instructions
- Preheat oven to 350F/176C. Line a baking sheet with parchment paper or use a silicone baking mat (affiliate link).
- Ensure your almond flour is at room temperature and not clumped. (If stored in the freezer, let it warm up and break apart any lumps with a fork.)
- Add softened butter, Lakanto Powdered Monkfruit Sweetener, salt, and vanilla extract, and mix with a fork.
- Continue mixing until the mixture forms a loose dough.
- Use a teaspoon to measure out heaping teaspoon of dough, then roll into 15 small balls with clean hands.
- Use a fork to press the cookies down (in straight lines or a criss-cross pattern).
- Bake cookies for 9-10 minutes, or until they start to firm up.
- Allow cookies to cool on the baking mat for 5 minutes or slightly longer.
- Store cookies in a container with a tight-fitting lid or freeze them.
Nutrition Information
Yield
15
Serving Size
1
Amount Per Serving
Calories 65
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Unsaturated Fat 4g
Cholesterol 6mg
Sodium 37mg
Carbohydrates 2g
Fiber 1g
Sugar 1g
Protein 2g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.