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A 5-Ingredient Buttery Keto Shortbread Cookie Recipe

These buttery cookies taste too good to be keto, but we promise you they are!

Shortbread is a traditional Scottish biscuit made with sugar, butter, and flour. This keto version subs the sugar for a low-carb alternative sweetener, and regular flour for almond flour, which is lower in carbs and higher in fat content. A touch of vanilla extract and salt help flavor this crumbly cookie, but you can also dip it into melted sugar-free chocolate for a festive holiday keto treat. Crumbly and buttery, shortbread is always a treat, but this keto version will definitely be on your go-to keto cookie recipe shortlist in no time.

If you are just starting out on the keto diet, you might find that there are a few keto-friendly baking staples you'll need to order online or look for in a specialty store. But once you fill your pantry with low-carb dessert ingredients, there are countless keto desserts you can make.

You can freeze these cookies for up to 3 weeks if you won't be eating them right away—they'll still maintain their crumbly texture.

Makes about 32 cookies


2 cups (224g) blanched almond flour, like Bob's Red Mill
1/4 tsp fine sea salt
6 Tbsp (3 oz) unsalted butter, at room temperature
1/3 cup (64g) Lakanto Golden Granulated Sweetener
1 tsp vanilla extract

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How to Make It

1. Preheat oven to 350ºF. Line 2 large baking sheets with parchment.

2. In a mixing bowl of a stand mixer, combine all ingredients and beat on low speed until a dough forms. Place dough on a sheet of parchment; place another sheet on top. Roll out into a roughly 12-by-8-inch rectangle, about 1/8-inch thick (don't worry about forming a perfect rectangle). Remove top sheet of parchment and cut dough into squares (or other shapes) using a knife, but do not separate them. Transfer parchment to a large baking sheet.

3. Bake until the cookies just start turning golden around the edges, about 10 to 13 minutes, rotating the sheet front to back halfway through. Using a knife, cut through cut marks while still hot. Let cool on baking sheet on a wire rack for 5 minutes, then transfer cookies directly to the rack to cool completely.

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Beth Lipton
Beth Lipton is a recipe developer and food writer. Read more