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Keto Shortbread Cookies

These Keto Shortbread Cookies are melt-in-your-mouth delicious, low-carb treats made with almond flour and sweetened with erythritol, perfect for those following a keto diet.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Keto
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup almond flour Use finely ground almond flour for best results.
  • 1/2 cup unsalted butter Must be softened for easy mixing.
  • 1/4 cup powdered erythritol You can substitute with any preferred low-carb sweetener.
  • 1 teaspoon vanilla extract For added flavor.
  • 1/4 teaspoon salt Enhances the sweetness.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine softened butter and powdered erythritol. Use an electric mixer to cream together until light and fluffy.
  3. Add almond flour, vanilla extract, and salt to the bowl. Mix until a soft dough forms.
  4. Roll the dough into small balls and place them onto a parchment-lined baking sheet. Flatten each ball gently with a fork or your fingers.
  5. Bake in the preheated oven for 15-20 minutes or until the edges are lightly golden.
  6. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container in the refrigerator for up to 2 weeks. They can be frozen for longer storage. To reheat, let them thaw at room temperature or microwave briefly.