Keto Shortbread Cookies

By: Rabia

🧈 Ingredients

  • 1 cup (2 sticks) unsalted butter, softened

  • ½ cup powdered erythritol (or your preferred keto sweetener)

  • 1 teaspoon vanilla extract

  • 2 cups almond flour (fine blanched)

  • ¼ teaspoon salt

🍪 Instructions

  1. Preheat Oven
    Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.

  2. Cream the Butter and Sweetener
    In a mixing bowl, beat together the softened butter and powdered erythritol until light and fluffy (about 2–3 minutes).

  3. Add Vanilla and Dry Ingredients
    Stir in the vanilla extract. Then add almond flour and salt, mixing until a soft dough forms. The dough should hold together when pressed.

  4. Shape the Cookies
    Roll the dough into small balls (about 1 tablespoon each) and flatten slightly with your palm or fork.
    Optional: Use a cookie cutter for uniform shapes.

  5. Bake
    Bake for 12–15 minutes or until the edges are lightly golden.
    Let cool completely on the baking sheet—they will firm up as they cool.

✨ Tips

  • For extra flavor, add a few drops of almond extract or a sprinkle of lemon zest.

  • Store in an airtight container at room temperature for up to a week, or refrigerate for longer freshness.

  • Dip in melted sugar-free chocolate for a fancier version.

Rabia
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