Low Carb Keto Shortbread Cookies
Low carb shortbread cookies are incredibly easy to make.
In fact, today’s Keto Shortbread Cookie Recipe takes less than 30 minutes make, and only has 6 ingredients. But, that’s not even the best part about these cookies. The best thing about this recipe is that each cookie has just 1.5g net carbs.
Keep The Carbs As Low As Possible
Shortbread cookies are typically not a low carb cookie. However, all you’ll need to do is use a few keto friendly ingredients to make them that way.
I know, you might be thinking, “Joe, do these shortbread cookies taste like almonds?”.
I recently started using this Blanched Almond Flour By Kirkland’s. It’s much more affordable than the other almond flours I had been using, and it’s much MUCH lower in carbs. Actually, every 30g serving only has 2 net carbs!
So, if you need to pick up some, that’s the almond flour I recommend going with.
Another thing “normal” shortbread cookies have is sugar. I mean – lets be real – a shortbread cookie is usually just loaded with sugar.
Instead of sugar you’ll want to use erythritol.
Erythritol is a 0 carb, 0 calorie, sugar substitute that doesn’t effect blood sugar levels. Which makes it an ideal sugar replacement for people following low carb diets, like the keto diet.
In today’s shortbread cookie recipe I used the confectioners erythritol by Swerve. A lot of times I opt for using the confectioner Swerve over the granulated kind because it just dissolves so great. Plus, the confectioners Swerve is more versatile too. You can use it to make icings, frostings, glazes etc.
So, make sure you use Swerve, or something similar, to keep the carbs as low as possible in your shortbread cookies.
How To Make Low Carb Keto Shortbread Cookies
Low Carb Keto Shortbread Cookies
Low Carb Keto Shortbread Cookies! This buttery shortbread cookie recipe is so easy to make. These cookies are made with almond flour – and just 5 other ingredients – and they’re only 1.5g NET CARBS a piece.
- Prep Time: 10
- Cook Time: 12
- Total Time: 22 minutes
- Yield: 18 Cookies 1x
- Category: Breakfast
2 Cups (200g) Blanched Almond Flour
1/2 Cup (75g) Confectioners Erythritol
1/2 Tsp Baking Soda
1 Large Egg
1/2 Cup (112g) Melted Butter
1 Tsp PURE Vanilla Extract
Pre-heat your oven to 300 Degrees Fahrenheit.
While the oven is preheating, add all of the wet ingredients into a large bowl and mix them until combined.
Now, add in the dry ingredients, and mix until combined, and a batter has formed.
Once a batter forms, add some parchment paper to a baking sheet, and then use a cookie scoop to form 18 cookies on the sheet.
When you’ve added the balls of cookie dough to the sheet, use the bottom of a spoon to flatten them on the baking sheet.
Bake the cookies for about 12 minutes.
They should be golden brown on top.
*NOTE: Macros don’t account for the erythritol sweetener, it has ZERO CALORIES, and shouldn’t be counted in the carb count.
I used Bob’s Red Mill Almond Flour in the video, but have since started using Kirkland’s because it has less carbs.
- Serving Size: 1 Cookie
- Calories: 113
- Fat: 11
- Carbohydrates: 2.5
- Fiber: 1
- Protein: 2.5
Keywords: keto shortbread cookies, low carb shortbread cookies, shortbread cookies for keto