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Keto Shortbread Cookies

I Can’t Think Of A Pun For This One…

Geez, who would have thought shortbread cookies would be the first one to do me in like this? Kind of embarrassing, I have to admit.

Oh well, it’s just one of those days I guess. I’ve gotta crank out a few more recipes today and for whatever reason I can’t seem to come up with something here so I think I’ve just gotta move on and come back to it later so I don’t lose too much momentum. Who knows, when maybe by the time you’re reading this I’ve already circled back and updated it to one of my signature cringe-worthy dad jokes!

This recipe is great because, while it does take some time to let the cookies cool down, it’s what the kids might call a 5-Ingredient Banger. Okay, no one has ever said that until just right this moment in all of history, probably, but that’s besides the point.

Super simple, super easy, super delicious. I can’t wait to pile on more dessert recipes because if I know I personally have a wicked sweet tooth that is constantly tempting me to cast aside my personal convictions and dietary restrictions to delve deep into the sugary world of devilishly unhealthy desserts. It’s really damn near impossible to scratch that kind of itch with anything besides sugary-sweet baked goods and chocolate fat bombs. Luckily, with modern recipe techniques, these can all still fit into your diet. Sweet!

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keto kat, keto recipes, keto dessert, keto cookies, keto shortbread

Keto Shortbread Cookies

  • Author: Kat Lawson
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 40
  • Yield: 16 cookies 1x


With only 1g of net carbs, these 5-ingredient keto shortbread cookies will satisfy your sweet tooth in under 20 minutes without forcing you into a cheat day! Bonus: they’re gluten-free!


Recipe, images and dietetic information courtesy of SweetAsHoney


  1. 1 ⅓ cup Almond flour scoop, slightly packed, sweep excess
  2. ¼ cup Erythritol
  3. ¼ cup Softened butter out of the fridge for 3060 minutes
  4. 1 teaspoon Vanilla extract
  5. ¼ teaspoon Sea salt


  1. Preheat oven to 350°F (180°C). Line a cookie sheet with parchment paper. Set aside.
  2. In a mixing bowl, add all the ingredients, and using an electric beater, beat until the batter forms a crumble.
  3. Gather the cookie crumble into a dough ball.
  4. Refrigerate the dough for 10 minutes.
  5. Scoop one tablespoon of dough, roll between the palm of your hand and place onto the cookie sheet.
  6. Repeat until you form 16 cookie dough balls, leaving half thumb space between each cookie ball to prevent the cookies from touching each other.
  7. Flatten each cookie dough ball with the back of a fork into a 1/2 inch thickness – the thinner, the crispier, and the faster they bake.
  8. Bake in the center rack of the oven for 8 to 11 minutes or until the sides of the cookies are golden brown.
  9. Cool down for 10 minutes on the cookie sheet, then 20 minutes on a cooling rack.
  10. Serve plain, or add a drizzle of 1/4 cup melted sugar-free chocolate chips on top to decorate.
  • Category: Bakery


  • Serving Size: 1 cookie
  • Calories: 78
  • Sugar: 0.3g
  • Sodium: 33.4mg
  • Fat: 7.5g
  • Saturated Fat: 0.9g
  • Carbohydrates: 2g
  • Fiber: 1g
  • Protein: 2g

Keywords: keto cookies, keto dessert, keto shortbread, keto shortbread cookies, keto sweets, keto baking

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Here at Keto Kat we have one main goal: guide you on your keto journey with a no-BS attitude. Congratulations on changing your life for the better and thanks for doing it with us!

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