The Best Keto Shortbread Cookies Recipe

3.67 from 15 votes

Prep Time15 mins

Cook Time12 mins

Total Time27 mins

Course: Dessert

Keyword: keto shortbread, shortbread, shortbread cookies

Servings: cookies

Calories: 140kcal

3/4 cup salted butter softened, 180g
3/4 cup powdered monkfruit/erythritol sweetener 140g, For this recipe I actually love using 6 tbsp swerve and 2 tbsp truvia as well
1 1/4 tsp vanilla extract
1/4 tsp almond extract
1 1/2 cups almond flour 168g
1/2 cup coconut flour 56g
1 tbsp arrowroot starch 8g (or cornstarch is OK if you don't have it)
1/2 tsp xanthan gum
1/8 tsp baking powder
1/8 tsp salt 1/4 tsp if using unsalted butter

Pre-heat oven to 325*F.
In a large bowl, beat together your butter and sweetener until light and fluffy. Add your extracts and beat once more until combined.
In another bowl, whisk together all of your dry ingredients including; almond flour, coconut flour, arrowroot starch, xanthan gum and salt.
Pour the dry ingredients into the wet and stir well until the dough becomes thick and everything is incorporated together.
Form your dough into a circle and then roll out between two sheets of parchment paper to the thickness you want your cookies (they won't change in much in the oven).
Using a sharp knife or pizza cutter, cut the edges of the dough to form an even rectangle then cut smaller rectangles from the large one. (I cut my rectangles about 2 1/2 inches in length and 1 1/4 inches in width).
Re-roll any dough scraps and repeat the process until all of the dough is used up. Place the formed rectangles on parchment-lined baking sheets and gently poke holes twice in each shortbread cookie using a fork.
Bake the cookies for 10-12min or until they are just very lightly browned around the edges.
Cool the cookies completely on their baking sheets before attempting to lift them. Enjoy The Best Keto Shortbread Cookies! *You can store these on the counter in an airtight container between layers of wax or parchment paper for up to 5 days OR place them in the freezer to keep them longer*.

If you choose to use cornstarch instead of arrowroot starch there is not a big change in the total net carbs. Cornstarch just adds an extra 0.27g of carbs per cookie.
Try dipping half of the cookies in melted dark chocolate once they've cooled for a fun twist.

Almond Flour I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally).
Coconut Flour I use this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
Powdered Monkfruit Erythritol Sweetener – I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I used the powdered in this recipe as sometimes the granular can remain a tad “crunchy” in slightly undercooked/very soft muffin or bread recipes such as this one.
Xanthan gum This is used to create a batter more similar to that of white flour. It improves the overall texture of the cookies.