If you are on the lookout for a buttery, melt-in-your-mouth treat that fits perfectly into a low-carb lifestyle, you have to try this Keto Shortbread Cookies with Almond Flour Recipe. These cookies are delightfully crisp on the outside and tender inside, boasting a subtle nutty flavor thanks to almond flour and chopped slivered almonds. Sweetened gently without sugar, and made with wholesome coconut oil, they are the perfect guilt-free indulgence that will satisfy your cookie cravings without derailing your keto goals.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this Keto Shortbread Cookies with Almond Flour Recipe. Each simple element plays an important role — from the richness of coconut oil to the natural texture of almond flour, these ingredients combine to create a cookie that’s both delicious and keto-friendly.
- 1 Egg: Acts as a binder, giving structure to the cookie dough and adding a touch of moisture.
- 1 Cup Almond Flour: The star low-carb flour that gives the cookies their characteristic nutty taste and crumbly texture.
- 1/4 Cup Coconut Oil: Adds a luscious buttery flavor while keeping the recipe dairy-free and keto-compliant.
- 1.5 Tablespoons Sweetener: Your choice of keto-friendly sweetener to provide gentle sweetness without any sugar spike.
- 1/2 teaspoon Bicarbonate Soda: A small boost to help the cookies rise slightly and keep them tender.
- 1/2 Cup Chopped Slivered Almonds: Adds delightful crunch and extra almond goodness to every bite.
How to Make Keto Shortbread Cookies with Almond Flour Recipe
Step 1: Preheat the Oven
Begin by heating up your oven to 180°C (350°F). This temperature is perfect for baking these cookies to a golden crisp without overbaking or drying them out.
Step 2: Prepare Your Ingredients
Gather all ingredients and place them in smaller bowls. This little extra prep step makes mixing far easier and more enjoyable, allowing you to move smoothly through the recipe without scrambling.
Step 3: Whisk the Egg
In a glass bowl, crack your egg and whisk it until smooth. This is the foundation of your dough, ensuring that everything blends together beautifully and helps your cookies hold their shape.
Step 4: Mix in Coconut Oil
Pour in the coconut oil next. Stir it thoroughly into the whisked egg until you have a smooth, combined mixture. The coconut oil adds richness and helps the cookies develop a perfect texture.
Step 5: Incorporate Dry Ingredients
Begin by adding your sweetener to the wet mixture, mixing it well so it dissolves evenly. Then, gradually add the almond flour and bicarbonate soda, mixing thoroughly after each addition until you achieve a thick dough with no lumps in sight.
Step 6: Fold in Chopped Almonds
Gently fold the chopped slivered almonds into the dough using a silicone spatula to ensure even distribution, giving your cookies an irresistible crunch throughout.
Step 7: Shape the Cookies
Use a cookie scoop to portion out the dough, then roll each scoop into a ball with your hands. Place the balls onto a parchment-lined baking sheet and gently press down on each to form cookie-sized rounds. This step shapes the cookies while keeping them soft and tender.
Step 8: Bake to Perfection
Pop your cookie tray into the oven and bake for 10 to 15 minutes. Keep an eye on them—the cookies should turn a delicate golden brown around the edges. After baking, let them cool completely on a wire rack to firm up perfectly before enjoying.
How to Serve Keto Shortbread Cookies with Almond Flour Recipe
Garnishes
Sprinkling a pinch of flaky sea salt or a dusting of cinnamon on top of these cookies just before baking can elevate their flavor beautifully. If you’re feeling festive, a drizzle of sugar-free dark chocolate adds a gorgeous contrast that’s hard to resist.
Side Dishes
These cookies make a wonderful companion to a cup of freshly brewed coffee, herbal tea, or even a creamy keto latte. Pairing with a chilled keto-friendly milkshake or a dollop of whipped coconut cream provides a satisfying balance of textures and flavors.
Creative Ways to Present
For a delightful dessert platter, arrange these cookies alongside fresh berries and a small bowl of unsweetened whipped cream. You can also sandwich two cookies with a smear of almond butter or cream cheese frosting for a fun twist that still keeps it keto-friendly and indulgent.
Make Ahead and Storage
Storing Leftovers
Store any leftover Keto Shortbread Cookies with Almond Flour Recipe in an airtight container at room temperature for up to 5 days. Keeping them sealed well prevents them from drying out and preserves their crisp, tender texture.
Freezing
Want to prep ahead? These cookies freeze exceptionally well. Lay them flat in a single layer on a baking sheet to freeze first, then transfer to a freezer-safe bag or container. They’ll keep fresh for up to 3 months, ready whenever the craving hits.
Reheating
To enjoy them warm and melty, pop frozen cookies in the oven at 150°C (300°F) for a few minutes until softened. Avoid microwaving to maintain their perfect shortbread texture.
FAQs
Can I use a different sweetener in this Keto Shortbread Cookies with Almond Flour Recipe?
Absolutely! Feel free to swap the listed sweetener with your preferred keto-friendly option, such as erythritol, stevia blends, or monk fruit. Just remember to adjust quantities according to sweetness level.
Is almond flour the best flour for keto shortbread cookies?
Almond flour is an excellent choice due to its low-carb count and naturally rich, nutty flavor. It yields a tender and crumbly texture that perfectly replicates traditional shortbread without the carbs.
Can I make these cookies dairy-free?
Yes! This recipe uses coconut oil instead of butter, making it naturally dairy-free and perfect for those with dairy sensitivities or following a paleo or vegan keto diet.
How do I know when the cookies are done baking?
Look for lightly golden edges and a firm feel when gently pressed. The cookies might seem soft initially but will firm up nicely as they cool.
Can I add flavors like vanilla or cinnamon to the dough?
Definitely! Adding a teaspoon of vanilla extract or a sprinkle of cinnamon is a lovely way to customize and enhance the flavor of your Keto Shortbread Cookies with Almond Flour Recipe.
Final Thoughts
This Keto Shortbread Cookies with Almond Flour Recipe has quickly become one of my go-to treats whenever I want something simple yet deeply satisfying. They balance mild sweetness with nutty crunch, proving that keto baking doesn’t have to be complicated or lack flavor. I encourage you to try this recipe yourself—you might just find your new favorite cookie that’s perfect for any occasion or snack time. Happy baking!
Print
Keto Shortbread Cookies with Almond Flour Recipe
- Total Time: 25 minutes
- Yield: 17 cookies
- Diet: Low Carb
Description
This Keto Shortbread Cookies recipe uses almond flour and coconut oil to create a delicious low-carb treat perfect for those following a ketogenic diet. These cookies are easy to make, requiring simple ingredients and minimal baking time, resulting in a buttery, crumbly texture with a hint of sweetness from the sugar substitute and crunch from slivered almonds.
Ingredients
Wet Ingredients
- 1 Egg
- 1/4 Cup Coconut Oil
Dry Ingredients
- 1 Cup Almond Flour
- 1.5 Tablespoons Sweetener (sugar substitute)
- 1/2 teaspoon Bicarbonate Soda
- 1/2 Cup Chopped Slivered Almonds
Instructions
- Preheat Oven: Heat the oven to 180°C (350°F) to prepare it for baking the cookies.
- Prepare Ingredients: Measure and place all ingredients into separate smaller bowls for ease of mixing.
- Whisk Egg: In a glass bowl, whisk the egg until smooth and consistent.
- Add Coconut Oil and Mix: Stir the coconut oil into the whisked egg thoroughly until well combined.
- Add Dry Ingredients: Gradually add the sweetener, almond flour, and bicarbonate soda to the egg and coconut oil mixture, mixing well after each addition until a thick dough forms.
- Incorporate Chopped Almonds: Fold in the chopped slivered almonds evenly using a silicone spatula.
- Scoop, Roll, and Press: Use a cookie scoop to portion dough, roll into balls by hand, place on a parchment-lined cookie sheet, and gently press each to form cookie shapes.
- Bake: Bake the cookies in the preheated oven for 10 to 15 minutes until set and lightly golden.
- Cool and Serve: Allow the cookies to cool completely to firm up before enjoying.
Notes
- You can substitute the sweetener with your preferred keto-friendly alternative like erythritol or stevia.
- Make sure the coconut oil is melted but not hot when mixing with the egg to avoid cooking it.
- Store cookies in an airtight container to maintain freshness for up to one week.
- For added flavor, consider adding a pinch of vanilla extract or cinnamon to the dough.
- Be careful not to overbake to keep the cookies tender and crumbly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
