Keto Shortbread Cookies

Are you looking for a delicious and rich tasting keto friendly cookie? I’m sharing a keto shortbread cookie recipe to help curb your cravings without derailing your healthy eating habits.

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The holidays are here and my low carb diet is starting to weigh on me a little bit. I don’t feel badly about eating healthy or about the progress that I’ve been making with my weight loss, but I am mourning the freedom to eat the things that I used to eat…without abandon.

I’m still planning to eat some of my favorite foods, but it will be in much smaller amounts than before I made the switch to eating low carb. I want to have a few things in my food arsenal so I can get through the holidays without feeling poorly about the changes to my diet.

One of the things I’m really going to miss are all the desserts. In years past, I have had a big baking day with my mom, sister, and nieces. I always have good intentions of sharing the baked goods with friends and neighbors, but it never seems to happen. Instead, all the baked goodies sit around for the days around the holidays, and Jason and I end up eating the lion’s share of them. I’ve actually been wanting to scale back on the baking day for a while—my change to low carb eating is the perfect reason to do it!

Instead of making tons of cookies this year, I’m going to focus on making two or three different kinds that will satisfy my cravings and be low carb.

The first recipe I’m working on perfecting is a keto shortbread cookie. I love shortbread and am so happy to have found these! They could totally be changed up to make them more festive or make them look different. You could add food coloring, edible stars, or even dip them in a low carb chocolate sauce (using Lily’s no sugar added chocolate chips and cacao butter).

To make the sauce, melt 3 ounces of the chocolate chips and 1/2 ounce of the cacao butter in a double boiler. Dip the bottoms of the baked shortbread cookies in the sauce and set them on a piece of waxed paper and wait for the chocolate to cool.

*Original recipe found HERE.

What You’ll Need:

-1/2 cup salted butter (softened)

-1/4 cup granular Swerve

-1 ½ cups almond flour (finely ground) – I use Kirkland brand almond flour.

-1/4 coconut flour – Bob’s Red Mill coconut flour is a good one.

-1 tsp vanilla extract

-1 tsp almond extract

-1 tsp English Toffee Sweet Drops

-1/4 tsp Pink Himalayan salt

Directions:

1. Preheat oven to 350 degrees Fahrenheit

2. Beat softened butter with an electric mixer—add granular Swerve and beat until combined

3. Add remaining ingredients—beating until dough forms

4. Form a ball with the dough and lay it on a piece of parchment paper—roll the dough in the parchment paper to form a cylinder about 1 1/2” in diameter.

5. Place dough in freezer for 5-10 minutes (or until you’re ready to use it). If dough freezes completely, let it thaw for 30 minutes.

6. Slice dough and place on cookie sheet. Depending on what kind of bakeware you’re using, you may need to line the pan with parchment paper.

7. Bake for 10-12 minutes or until edges turn a golden brown.

8. Let cool and enjoy!

These cookies would be so pretty in a tin as a Christmas gift or as part of a charcuterie board at your next gathering!

Eating healthy or low carb doesn’t have to mean depriving yourself. I still even eat the “real deal” once and a while, but the rest of the time, I need to have keto friendly foods on hand when I have a craving, so I can stay on track.

I hope, that if you’re trying to get healthy this holiday season, you’ll make these keto shortbread cookies. They’re the perfect treat to satisfy your sweet tooth. If you make them, I would love to hear how much you love them—share your cookies in your Instagram story and tag me so I can see. You can find me on Instagram at @hilaryprall.