Kirbie's Cravings

4 Ingredient Keto Shortbread Cookies

Buttery, melt-in-your-mouth chocolate chip shortbread cookies that are also low carb and keto-friendly. These cookies are so easy to make and perfect for holiday baking and gifting. They keep well and are only four ingredients!
close-up photo of keto shortbread cookies

Shortbread cookies are always on my must-bake list during the holidays. I can’t resist the buttery treats and they keep well too, making them great for gifting. These keto shortbread cookies are as easy to make as traditional ones.

I always make a large batch of traditional chocolate chip shortbread cookies so this year I was determined to create a keto version.

Keto Shortbread Ingredients

  • Butter
  • Erythritol
  • Almond Flour
  • Sugar-Free Mini Chocolate Chips

These are all the ingredients you need for this recipe. No egg, no rising agent. You can add a splash of vanilla, but it’s optional. Or you can add the vanilla and leave out the chocolate chips.

chocolate chip shortbread cookies on a baking rack

How to Make Keto Shortbread

  • The butter and erythritol are creamed together with a mixer. Then the almond flour is mixed in. Finally, the chocolate chips are added.
  • The dough will be very soft and a little sticky.
  • Roll the dough out between two sheets of parchment paper until it is about 3/8 inch thick. Place the dough into the fridge for about 30 minutes so that it firms up.
  • Slice the dough into 1.5 inch by 2 inch rectangles.
  • Place the cookies on a baking sheet and bake until edges are lightly brown.

Tips for Making Keto Shortbread

  • The cookies will initially be very soft when they come out of the oven. This is normal. Let the cookies completely cool on the baking sheets and they will firm up.
  • This recipe yields about 22 cookies. You can definitely cut the dough into smaller squares but I don’t recommend making them thinner because it will be difficult to get the dough off the parchment paper if you roll the dough too thin.

Shortbread Variations

  • I made chocolate chip because my favorite shortbread is chocolate chip shortbread. You can also make plain shortbread by adding vanilla and leaving out the chocolate chips.
  • You can also do other mix-ins like shredded coconut.
  • Another fun way to serve these shortbread is to dip half of the cookie in melted chocolate.
  • Instead of rolling out the dough and cutting into squares, you can also pull tablespoons of dough and flatten into circles.

photo of a stack of cookies
Looking for more keto cookies to make? I also have a recipe for Lemon Cookies and Keto Chocolate Chip Cookies. Or try my easy Keto Fudge recipe that’s perfect for the holidays, too.

4 Ingredient Keto Shortbread Cookies

Servings: 22 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 30 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Melt-in-your-mouth buttery shortbread cookies that are perfect for holiday gifting to friends and family on a low carb or keto diet.
4.67 from 3 votes

Ingredients

  • 1/2 cup unsalted butter softened
  • 1/3 cup + 1 tbsp erythritol granular
  • 2 cups superfine almond flour
  • 1/3 cup sugar-free mini chocolate chips
  • 1/2 tsp vanilla optional

Instructions

  • In the bowl of a stand mixer, add butter and erythritol. Cream with the paddle attachment until light and fluffy.
  • Add in almond flour (and vanilla if using) and mix in slowly until completely incorporated and a soft dough forms.
  • Add in chocolate chips and stir briefly until they are evenly mixed into the batter.
  • Remove dough and place between two sheets of parchment paper. Roll out the dough until it is 3/8 inch thick. Place rolled out dough into the fridge and let it firm up for 30 minutes. The dough does not need to be completely chilled, just firm enough that you will be able to remove the cookies from the parchment paper.
  • While waiting for the dough to firm up, preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
  • After 30 minutes, remove dough from fridge. Slice into 1.5 inch by 2 inch rectangles. Carefully peel cookies from parchment paper and place onto prepared baking sheets, spacing cookies about 1 inch apart.
  • Bake cookies about 15-17 minutes or until edges turn light brown. Cookies will still be soft in the middle but the dough should not look uncooked.
  • Let cookies cool completely on sheet pan. Once the cookies are cooled they will firm up.

Notes

  • Make sure to use superfine almond flour and not almond meal.
  • The cookies are not overly sweet. If you wish for sweeter cookies, you can add a little more erythritol to the dough. 
  • If you want to leave out the chocolate chips, I definitely recommend adding the vanilla.
  • Don't roll the dough too thin, otherwise it will be very hard to remove the dough from the parchment paper.
  • I used So Nourished Erythritol Sweetener Granular.*
  • I used Lily’s dark chocolate premium baking chips.*
  • *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
  • The estimated nutrition carbohydrates count excludes sugar alcohols. The net carbs excludes both fiber and sugar alcohols.

Nutrition

Serving: 1cookie, Calories: 111kcal, Carbohydrates: 3g, Protein: 1g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 11mg, Sodium: 1mg, Potassium: 64mg, Fiber: 2g, Sugar: 1g, Vitamin A: 129IU, Calcium: 3mg, Iron: 2mg, Net Carbs: 1g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

 

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18 comments on “4 Ingredient Keto Shortbread Cookies”

  1. Can you use swerve granular in place of So Nourished Sweetner Granular? Dont have that kind.

  2. Can you use Monkfruit (Lakanato) instead?

  3. Is it possible to use swerve granular instead of Erythritol granular.

  4. I just made these and they were delicious. I do think I rolled them too thin and they got a little dark on the bottom in the oven (15 min). My batch made 40 cookies so I obviously did something wrong but even though they weren’t perfect, they were very good and I think I can improve the next batch.

    I did use 1/2 cup erythritol so mine had a nice sweetness but not too much for us (but maybe too much for others).

    These cookies also had a very nice texture once cooled — very much like real shortbread cookies.

    Thanks for a great recipe!

  5. I forgot to ask, what is the best way to store these cookies?

  6. These were delicious. I substituted the erythritol with swerve. I used a 1/4 cup swerve…..oh my goodness I wanted to eat more than 2! I will definitely make again.

  7. Overall this recipe works well and I appreciated the detailed instructions and tips. However, I found the taste improved immeasurably by the addition of 1/4 tsp of salt. I made one batch without and found it a bit one dimensional. I used Truvia to sweeten, and it worked well.

  8. I love the look of the square/rectangles. I must try this just because of the image alone.
    The last recipe I tried only baked them for 8 minutes and it was like eating cookie dough. Very disappointing. If your recipe turns out for me, I plan on coloring some allulose and sprinkling that on top for decoration purposes for various holidays, such as Christmas. I did that with the fail cookies (not from this site). I suspect one could roll this into a log, refrigerate for 2 hours or over night, then roll in the colored allulose and slice to decorate, as well.

  9. Can you use stevia extract liquid sweetener.

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