Go Back
–+ servings
Delicious low carb almond flour shortbread cookies on a plate

Low Carb Almond Flour Shortbread Cookies

Delicious low carb shortbread cookies made with almond flour and sweetened with erythritol, perfect for a seasonal treat that fits into a low-carb lifestyle.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert, Snack
Cuisine American
Servings 24 cookies
Calories 100 kcal

Ingredients
  

Dry Ingredients

  • 2 cups blanched almond flour Use fine almond flour for the best texture.
  • 1/4 cup powdered erythritol Or your preferred granulated low-carb sweetener, finely processed.
  • 1/4 teaspoon fine sea salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened Use room-temperature butter for easier creaming.
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • Zest of 1 small lemon or orange Optional, for bright flavor.

Instructions
 

Preparation

  • Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
  • In a mixing bowl, beat the softened butter with the powdered erythritol until light and fluffy (about 2–3 minutes). Add the egg yolk and vanilla, mixing until combined.

Mixing Dough

  • Stir in the almond flour, sea salt, and citrus zest until the dough just comes together. The dough should be soft but not sticky.

Shaping Cookies

  • Roll into 1-inch balls for small cookies or press into a shortbread pan for slices. Flatten balls slightly with the bottom of a glass or fork for a classic look.
  • If making rounds, use a fork to create a crisscross pattern. Chill on the baking sheet for 10 minutes to help cookies keep their shape.

Baking

  • Bake for 12–15 minutes for small cookies, or 18–22 minutes for shortbread slices, until edges are lightly golden. Watch closely — almond flour browns fast.

Cooling

  • Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They firm up as they cool, giving you that perfect shortbread texture.

Notes

Measure almond flour carefully to avoid dry, crumbly dough. Keep an eye on the color as almond flour can brown quickly. If the dough feels too soft, chill in the fridge for 15–20 minutes for easier shaping.

Nutrition

Serving: 1gCalories: 100kcalCarbohydrates: 5gProtein: 3gFat: 9gSaturated Fat: 3gSodium: 70mgFiber: 2g
Keyword Almond Flour, gluten-free, keto, low carb, Shortbread Cookies
Tried this recipe?Let us know how it was!