Keto shortbread cookies never seemed so easy and melt in your mouth. With the flavoring of cookie butter yet still low carb and gluten free. Maybe for the holidays but anytime of the year these keto cookies are a must!
When I think buttery keto shortbread cookies I remember the Girl Scout ones. Having to wait once a year for those would drive me crazy. Personally my favorites were the caramel delights/samoa but that’s another post.
When creating my version of an almond flour cookie I knew a crunchy texture would be easy. So I thought!
Below I will break down what it takes to make a keto shortbread cookie. For now, let’s speak on the cookie butter aspect.
Cookie butter isn’t low carb or sugar free. I am extra proud of my cookie butter fat bombs, yet I wanted to expand that line.
So to add to the almond flour, the spices used would give these keto shortbread cookies that cookie butter essence.
How to make keto shortbread cookies:
Making these keto cookies was really quick and easy. Honestly, the hardest part was waiting for the butter to come to room temperature. Not to mention the cookies themselves cooling.
As stated earlier you have to bring your butter to room temperature. Unsalted butter is the standard but if you only have salted use a bit less of additional salt.
First, start off with your dry mix. It’s simply almond flour, powdered sweetener, ginger, cinnamon and ground cloves. Now here for my sweetener I like to combine half powdered sweetener with half Sukrin Gold brown sugar.
Brown sugar is not keto but they have made a brown sugar alternative that has the consistency of real brown sugar.
Secondly you would prepare your wet. Really it’s only your softened butter, liquid stevia and vanilla extract. That’s it!
Combine your dry and your wet. The mix will produce something extremely crumbly. Yet, due to the cream butter you simply press it together. On a sheet pan press the dough out to about a quarter in thick. The thicker the dough the less crunch you will have.
Place in the freezer for 15-30 minutes then cut out cookies. Dough will be hard enough to stick together than place in your oven.
- Changing the spices are an option. You can add cinnamon only and have a keto snickerdoodle feel to the shortbread cookies.
- Thicker cookies, doing this will give you a softer cookie if you don’t care for crunchy cookies.
- Almond flour cookies, if you love the flavor of almond flour skip the spices all together. Doing so will result in an even more buttery flavor.
And if you truly love cookie butter these fat bombs are where it’s at!
Keto Shortbread Cookies with Cookie Butter (Low Carb, Gluten Free, Sugar Free)
- 2 cup blanched almond flour
- 2 tablespoon Powdered sweetener
- 2 tablespoon Sukrin brown sugar alternative (or use 1/4 cup of powdered sweetener)
- 1/4 teaspoon Salt (half if using salted butter)
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground gloves
- 1/2 cup butter (unsalted or salted)
- 1 teaspoon Vanilla extract
- 1 teaspoon Liquid stevia
- Bring butter to room temperature. After butter is softened then go to next step
- Preheat oven to 350ºF
- Combine almond flour, powdered sweetener, brown sugar alternative, ginger, cinnamon and ground cloves
- Cream butter then add in liquid stevia and vanilla extract
- Combine dry and wet with hand mixer used to cream butter producing a bunch of tight crumbs.
- Pour out onto a sheet pan and using a spatula or spreader press out and form crumbs into a 1/4 inch dough across sheet pan
- place in refrigerator a hour or freezer for 15-30 minutes. You want dough hard enough to cut and not crumble
- Using a cookie dough cutter or just a butter knife cut out cookies. Then bake for 10-15 minutes or until edges begin to brown. Allow to cool
- Anytime dealing with almond flour allow it to cool before digging in.
- The thicker the dough the less crunchy the cookie will be.
- Cookie cutter will give neater cookies but aren't a must. Cutting them into squares and consuming them are just fine.