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Keto Shortbread Cookies

These keto shortbread cookies are easy to make using almond flour and coconut flour resulting in them being low carb and keto friendly.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Freezing Time 1 hr
Total Time 1 hr 25 mins
Course Dessert
Cuisine American
Servings 18
Calories 110.3 kcal



  • In a bowl mix butter and monk fruit sweetener with a hand mixer
    Butter and Monk fruit
  • Mix until light and fluffy
    light and fluffy
  • Add almond flour, coconut flour, salt and vanilla extract. Mix with hand mixer.
  • Knead dough with hand to form smooth ball
    knead dough
  • On parchment paper take dough and roll into a log shape
    log shaped dough
  • Roll log in parchment paper and freeze for at least an hour
    roll in parchment paper
  • Preheat oven to 325°F
  • Take dough out of freezer and slice the dough into 1/4 inch slices
  • Place on baking tray lined with silpat or parchment paper. Keep 1 inch distance between each shortbread cookie
    Arrange on baking sheet
  • Place in oven and bake at 325°F for 5 minutes and then remove from oven. Use a flat bottomed glass and press down to flatten each shortbread cookie
  • Place back in over and continue baking at 325°F for another 10-12 minutes


  • Excess dough can be kept wrapped in parchment paper in freezer for 2-3 months
  • If kept in freezer for more than 2 hours, leave out on counter for 15 minutes before slicing
  • When finished baking, let it sit out for 20-30 minutes before serving so it hardens


Serving: 1-ShortbreadCalories: 110.3kcalCarbohydrates: 2.8gProtein: 2.5gFat: 10.6gSaturated Fat: 3.7gCholesterol: 13.5mgSodium: 34.6mgFiber: 1.4gSugar: 0.5gVitamin A: 157.4IUCalcium: 24.4mgIron: 0.4mgNet Carbs: 1.4g
Keyword keto, keto cookies, keto recipes, keto shortbread, low carb, low carb cookies, low carb recipes, low carb shortbread
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