Keto Shortbread Recipes


2 cups Almond Flour
1/2 cup equiv. Sugar Substitute/Sweetener
1/4 tsp. Salt
1 tsp. Flavour Extract (Vanilla, or Almond)
1/2 cup Butter, or Coconut Oil
1 ea. Large Egg, slightly beaten


  1. Preheat oven to 300°F.
  2. Combine all ingredients together and mix well until a smooth uniform dough forms.
  3. Use a small disher/scoop (#100 is an ideal size) to place individual cookie balls onto ungreased, parchment lined cookie sheet. Flatten cookie balls gently with your fingers; these cookies don't spread much when baking.
  4. Bake 8 to 10 minutes, or until the edges of the cookies turn light golden brown. Remove from oven and let cool 5-10 minutes; transfer to a wire rack.

Recipe Notes

  1. The texture of the finished cookies will be greatly affected by the choice of sweetener and fat used. Erythritol or erythritol blends will promote crunchiness/crispiness in the cookies. Stevia leaf extracts such as Better Stevia liquid, or sucralose/Splenda (not recommended) will promote cookies with a softer, chewier texture. As with the sweetener, the type of fat used will affect the texture. Coconut oil will promote crunchiness/crispiness in the cookies, while butter will promote softness and chewiness.
  2. Makes approx. 40-50 cookies, if using a #100 disher scoop to portion the cookies.
  3. While the basic recipe makes delicious cookies in their own right, it is very versatile and can easily be modified slightly to provide variety. Consider adding 1/2 tsp. of pumpkin pie spice blend for a spice cookie; or add 2 tsp. of cocoa powder for chocolate shortbreads. The possibilities are virtually endless.
kitchen/keto_shortbread_cookies.txt · Last modified: 2020/01/25 22:59 by 14thwarrior
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