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I’m a big fan of simple recipes.
While I enjoy to try out new things and make more elaborate recipes as well, the simple recipes are what I’m going for most of the time.

These are the ones I make when I want something quick & easy that won’t require dozens and dozens of ingredients.
And these keto-friendly shortbread cookies are definitely one of those easy recipes we all love.

With only 4 ingredients (and two optional ones) that everyone who is on a low carb diet probably already has at home, it’s one of those last minute recipes we can all turn to when we want something delicious and sweet – especially during the holiday season.

I first tried traditional shortbread cookies during a trip to London a few years ago and I absolutely fell in love.
And what’s not to love, right?

A buttery and sweet dough that melts in your mouth and reminds you of how important the simple things in life are.
With these ketogenic shortbread cookies, you can have that exact feeling without having to consume tons of sugar!

A healthy, sugar-free treat that keeps you safely in ketosis during the holidays.
That’s what you came for, right? Let’s get to the recipe!
 

OTHER KETO CHRISTMAS COOKIES:

  • Keto Pecan Snowball Cookies
  • Keto Chocolate Crinkle Cookies
  • Keto Jam Thumbprint Cookies
  • Keto Vanilla Crescent Cookies
  • Keto Cinnamon Star Cookies
  • Keto Coconut Macaroons
  •  
    Keto Shortbread Cookies (Keto Christmas Cookies)
     

    KETO SHORTBREAD COOKIES INGREDIENTS:

    (You can find the exact amounts needed on the recipe card at the end of this post.)

  • finely ground almond flour
  • granulated erythritol:
    in my opinion, the BEST keto-friendly sweetener.
    – it doesn’t spike your blood sugar,
    – it’s completely safe and
    – has a very fresh & natural sweet taste.

    Because of it’s natural origin and natural production process (fermentation with a certain kind of yeast) I also consider erythritol to be paleo-friendly!

    Even though I’m a bit biased towards erythritol, you can use other granulated keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.

    Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
    Keep that ratio in mind when you try this recipe and adjust accordingly.

  • softened butter: leave the butter at room temperature for approx. 20-30 minutes for desired consistency
  • sugar-free vanilla extract
  • extras: pinch of salt, heavy cream

  •  
    Keto Shortbread Cookies (Keto Christmas Cookies)
     

    HOW TO MAKE KETO SHORTBREAD COOKIES:

     
    1. Mix the ingredients for the dough:
    Preheat your oven to 350°F/180°C.

    Mix all of the ingredients for the dough and knead it with your hands or a mixer with dough hooks until you get a chunk-free mass.

    (Don’t worry if the dough is a little bit crumbly, that’s normal.
    You shouldn’t have any chunks of almond flour left though.)

    ☝︎ Usually, the dough for traditional shortbread has to be chilled in the fridge for a while before being able to be processed further but after repeatedly making this recipe, I now think you should skip this step and roll out the dough right away.

    I don’t know why but apparently the keto-friendly version of shortbread cookie dough doesn’t like to be chilled in the fridge and will get quite crumbly and difficult to roll out.

     
    2. Roll out the dough and cut out the cookies:
    Roll out the dough until it’s approx. 1cm thick (0.4″).
    Use a sharp knife to cut out rectangles.
    My shortbread cookies were approx. 1.2″ x 2.4″ (3cm x 6 cm).

    Prick the cookies’ surface with a fork.
     
    3. Bake in the oven:
    Place the cookies on a baking tray lined with parchment paper.
    Bake in the preheated oven for approx. 10 minutes.

    ☝︎ Keep an eye on the cookies while they are in the oven!
    In my experience, almond flour tends to burn faster than wheat flour.

     
    4. Optional: Brush the cookies with a bit of cream and sprinkle a bit of granulated erythritol on top of them:
    I brushed the cookies with a tiny amount of cream (maybe 2 tsp for all of them) and sprinkled a bit of granulated erythritol on top of them while they were still warm.
    This is only for decoration and not necessary for the recipe – it does look nice though.

     
    5. Serve:
    Let the cookies cool down completely before enjoying them with a hot cup of tea or coffee.
     

    OTHER POPULAR KETO HOLIDAY RECIPES: (VIDEO)

    (Video moves to the top of the post on desktop.)



     
    Nutrition Info:
    One keto shortbread cookie has 0.8g net carbs (2.4g total carbs and 1.6g dietary fiber), 6.1g fat, 5.3g protein, and 83 calories.

    One of the cookies I made had a weight of approx. 0.7 oz (20g), was approx. 1.2″ x 2.4″ (3cm x 6 cm) and I got approx. 10 cookies out of the recipe.
    The nutrition info may vary if you make bigger or smaller cookies.

    (I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)


     

    HOW TO STORE THE KETO COOKIES:

    Store in an air-tight container for approx. 1-2 weeks.
    They may get a bit softer after a few days but they’ll stay delicious!
     

    OTHER DELICIOUS KETO TREATS:

     
    Eager for more delicious keto treats? I’ve got you covered! Check out these posts too:
     

  • Healthy No Bake Ferrero Rocher Keto Fat Bombs
  • Healthy No Bake Pumpkin Pie Keto Fat Bombs
  • Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls)
  • Keto Cinnamon Star Cookies (Keto Christmas Cookies)
  • Healthy Keto Coconut Macaroons (Traditional German Christmas Cookies)
  • Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars)
  • Chocolate Keto Mug Cake With Peanut Butter Core
  •  
    Keto Shortbread Cookies (Keto Christmas Cookies) 

    Category, , , , , DifficultyBeginner

    These Keto Shortbread Cookies are so easy and comforting! A perfect treat for the holidays that's healthy, gluten-free and keto-friendly!

    Keto Shortbread Cookies (Keto Christmas Cookies)

    Yields10 Servings
    Prep Time10 minsCook Time10 minsTotal Time50 mins

     ¾ cup (3.5oz/100g) finely ground almond flour
     ¼ cup (1.75oz/50g) granulated erythritol
     5 tbsp (2oz/60g) softened butter
     1 pinch salt
    Optional:
     heavy cream & granulated erythritol (for decoration)

    1

    Preheat the oven to 350°F/180°C.
    Mix all of the ingredients and knead until you get a smooth dough.
     

    2

    Roll out the dough until it's approx 1 cm (0.4") thick.
    Cut the dough into rectangles using a sharp knife. (My cookies were approx. 1.2" x 2.4" - 3cm x 6 cm).
     

    3

    Prick the cookies' surface with a fork.
     

    4

    Bake approx. 10 minutes.
     

    5

    Optional:
    Brush a bit of cream (approx. 2 tsp for all of them) on the cookies while they are still warm and sprinkle a bit of granulated erythritol on top of them.
    This is only for decoration and not necessary for the recipe - it does look nice though.
     

    6

    Enjoy with a hot cup of coffee or tea!

    Store in an air-tight container for approx. 1-2 weeks.

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    Nutrition Facts

    Serving Size 1 cookie (approx. 0.7 oz/ 20g)

    Servings 10


    Amount Per Serving
    Calories 83
    % Daily Value *
    Total Fat 6.1g10%
    Total Carbohydrate 2.4g1%
    Dietary Fiber 1.6g7%
    Protein 5.3g11%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

     ¾ cup (3.5oz/100g) finely ground almond flour
     ¼ cup (1.75oz/50g) granulated erythritol
     5 tbsp (2oz/60g) softened butter
     1 pinch salt
    Optional:
     heavy cream & granulated erythritol (for decoration)

    Directions

    1

    Preheat the oven to 350°F/180°C.
    Mix all of the ingredients and knead until you get a smooth dough.
     

    2

    Roll out the dough until it's approx 1 cm (0.4") thick.
    Cut the dough into rectangles using a sharp knife. (My cookies were approx. 1.2" x 2.4" - 3cm x 6 cm).
     

    3

    Prick the cookies' surface with a fork.
     

    4

    Bake approx. 10 minutes.
     

    5

    Optional:
    Brush a bit of cream (approx. 2 tsp for all of them) on the cookies while they are still warm and sprinkle a bit of granulated erythritol on top of them.
    This is only for decoration and not necessary for the recipe - it does look nice though.
     

    6

    Enjoy with a hot cup of coffee or tea!

    Store in an air-tight container for approx. 1-2 weeks.

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    Keto Shortbread Cookies

     

     
    Keto Shortbread Cookies (Keto Christmas Cookies)
     
     

    Hello there!
    I’m Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
    Click here, to learn more about me.

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