Keto Short-Bread Cookies


Keto Short-Bread Cookies

Serves: 9                                                                                                               


  • 3 tbsp(45g) butter softened (NOT melted)
  • 1 cup(120g) almond flour 
  • 2 tbsp vitafiber powder–>You can purchase this here for CA or here for U.S
  • 1/4 cup splenda* (or another sweetener that measure like sugar)
  • Optional: Pecans for topping 
  • Additional Sweetener


  1. Pre-heat an oven to 350*F
  2. In a bowl, beat together the butter and sweeter (I just use a fork)
  3. Add the almond flour and Vitafiber, stir to combine until a dry crumbly mixture is formed.
  4. Use your hands to make a dough out of the dry mixture. 
  5. Roll the dough into 9 balls and place on a lightly oiled baking sheet.
  6. Press lightly with a fork then sprinkle a little granular sweetener and add your pecans.
  7. Bake for 8-10min or until bottoms are just lightly brown. Cool on a wire rack. Enjoy! 🙂 

**Pro-Tip: Place your cookie sheet in the freezer and refrigerate your dough for about 10min before baking for best results.**

 *If you do not use splenda, please do not leave a comment regarding it’s use, sub with which ever sweetener suits YOUR diet, you don’t have to use what I use! Thank you! 

Per Cookie: 10F/1.5C(NET)/3P & 4.5g Fibre

Follow: @sammysamgirl for more!


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