I bet this is not the first keto shortbread cookies recipe you’ve run into. It is not even the only one that I have published. But I bet it is the most simple recipe for a low-carb version of shortbread cookies. At least the most simple that has worked for me. I wish I could say it is a three-ingredient recipe, but I can’t because it uses four main ingredients. And a hint of vanilla and salt. Still doesn’t sound too complicated, am I right?
Simple and delicious
I love this simple four-ingredient shortbread cookies recipe mostly because I’ve been looking for a solution to specific recipes that require ground cookies as an ingredient. Who has time to bake two different desserts just to make one final keto dessert? Well, with this one recipe, you won’t even know you’ve done any baking, it is that quick and simple.
Besides, these keto shortbread cookies do not only come in handy as an ingredient in other recipes. They taste perfect on their own, too. They are crunchy as you would expect shortbread to be because they contain no eggs. Add an egg for softness if desired. Deep a cookie in some melted chocolate, and it will be a perfect quick-to-make sweet snack for any guest!
Keto Shortbread Cookies look up to the traditional Scottish biscuit
I must admit that the best shortbread I have tried was in Scotland. No wonder since it is a traditional Scottish biscuit. Do you ever try an original recipe and forget all the low-carb “dogma” just to get the taste of the real, local delicacies? Well, we sometimes do. Don’t hate us for that; we do it for the sake of our mental health. Especially when traveling.
How to make these simple Keto Shortbread Cookies
Instead of using plain white flour, we use a combination of almond flour and coconut flour in this recipe. I’ve tried these with only one of the flours but was not happy with the results. Of course, instead of using sugar, we use a keto-friendly sweetener. The choice is yours here. We usually use a blend of monk fruit and erythritol, which is as sweet as sugar. What I often do is blend ¼ tsp. of monk fruit extract or stevia extract with 1 cup erythritol.
Start with heating the oven and prepare a cookie sheet. You will need room temperature butter to mix it with powdered keto-friendly sweetener and vanilla until light and fluffy. Then, add in sifted flours-and salt, and mix until the dough comes together. Now gently roll the dough into a couple of two by two-inch logs. Wrapped in plastic wraps, allow the dough to firm up in the fridge for 30 minutes. In the end, slice the cookies into approximately 32 ¾ inch rounds.
Place the cookies on the cookie sheet, and bake for 15-18 minutes.
I’ve kept these in an airtight container on the counter for up to two weeks. Sometimes I need to do some hiding, so they don’t disappear behind my back, and I end up lacking an essential ingredient for another recipe. But I cannot blame anyone. Despite the simplicity of the recipe, these cookies genuinely are a great treat!
Don’t forget to leave a comment below if you make these. I’m also curious to hear about any keto shortbread cookie variation of yours.
- Rubber spatula
- Preheat the oven to 350°F (175°C) and prepare a cookie sheet.
- Sift in the two flours mixed with salt. Mix with a rubber spatula until the dough just comes nicely together.
- Separate the dough in two halves and roll each half inside a plastic wrap into a two by two inch log. Refrigerate for 30 minutes.
- When the dough is firm, slice each log into approximately ¾-inch thick rounds. Place each cookie onto the cookie sheet. Bake for 15-18 minutes or until golden in color.
- Allow the cookies to cool slightly before transferring to a cooling rack.
- The cookie can be stored in an airtight container on room temperature for at least a week. Consume as they are or use as an ingredient in another keto recipe.