almond flour cookies on gray plate
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Almond Flour Shortbread Cookies Recipe

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Do you have those times when you want a bit of a sweet treat while following your low care or keto diet? These almond flour shortbread cookies are just the thing to satisfy your cravings.

Sweet treats should not be a part of your daily diet while following a low carb or keto lifestyle, but sometimes having a small treat that complies with your guidelines may help keep you on track.

These cookies are made quickly with only a few ingredients:

  • Almond Flour
  • Monkfruit/erythritol blend sweetener
  • Baking powder
  • Butter
  • Vanilla
  • water
Almond flour shortbread cookie recipe ingredients

As a bonus, if you are doing special baking for just yourself, this recipe makes a small quantity, so you won’t have dozens of them sitting around tempting you.

You may notice that I list the sweetener and almond flour in grams rather than cups and tablespoons. If you prefer to measure by volume, the almond flour is about 1 cup, and the sweetener is about three tablespoons. I prefer to measure by weight as I find I get a more consistent finished product.

Measuring by Weight

Measuring by weight is common in commercial kitchens. If you have never tried it at home, you might want to consider it. Let’s face it; low-carb baking ingredients can be pricey. Measuring by weight is more accurate and will give you more consistent results with potentially less waste.

A Note About Sweeteners

I tested this recipe using Lakanto Confectioner’s Blend sweetener. For this recipe, this is the sweetener I prefer. It will give you a crisp texture. I have also used Allumonk in this recipe. While I prefer the taste of the Allumonk, it does produce a softer end product and is not quite as sweet.

Preheat your oven to 350 degrees. Prepare a baking sheet with either a Silipat sheet or parchment paper. While I prefer the Silpat for clean-up and waste considerations, parchment paper will yield a bit crisper cookie, and the cookie dough will spread a bit more on the parchment paper.

sifted and unsifted almond flour with sifter

Begin by measuring your dry ingredients into a small mixing bowl. For a lighter texture, I recommend sifting them with either a sifter or a sieve. Almond flour tends to pack down as does the confectioners’ type sweetener blends. Sifting will break them up and give a lighter texture to your finished cookies. This is another reason that I prefer to weigh my ingredients. A cup of almond flour can turn into about 20% more by volume when sifted.

Your butter should be at least at soft room temperature. Blend the vanilla extract into the butter. Then blend the butter mixture into the dry ingredients. Mix with a fork until all ingredients are thoroughly blended.

Baking Almond Flour Shortbread Cookies

Portion the cookie dough into ten cookies and place about 2 inches apart on your prepared baking sheet. I usually use a cookie or portion scoop to keep them as close to a consistent size as possible.

almond flour cookies ready to bake


Flatten each cookie with a fork or glass. Almond flour shortbread cookies will not spread well on their own as conventional flour cookies will.

Bake for 12 – 15 minutes or just until the cookies are beginning to turn a bit brown on the edges. Watch them closely as almond flour cookies can burn quickly.

Remove from the oven when finished. Allow to cool for about 10 – 15 minutes, then transfer to a cooling rack. Allow to fully cool. Cookies made with these ingredients will remain very soft when first removed from the oven. They will firm up and become crisper as they cool.

three finished cookies

Your finished cookies can be stored at room temperature for a few days, or you can refrigerate or freeze them for longer storage.

Enjoy!

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almond flour cookies on gray plate

Almond Flour Shortbread Cookies

Quick, simple recipe for a small batch of low carb, keto friendly and gluten-free shortbread cookies.
Print Pin Rate
Course: Dessert, Snack
Keyword: almond flour, cookie, gluten free, KETO friendly, Low Carb, shortbread
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 10
Calories: 95kcal

Ingredients

  • 112 grams almond flour sifted
  • 3 tablespoons butter softened
  • 24 grams Monkfruit confectioners sweetener sifted
  • ½ teaspoon baking powder
  • pinch salt
  • 1 teaspoon vanilla extract

Instructions

  • Preheat your oven to 350°
  • Prepare a baking sheet with either parchment paper or a Silipat mat
  • Sift all dry ingredients together
  • Add butter and vanilla to dry ingredients
  • Mix well with a fork until well blended, all dry ingredients are moistened and a cookie dough consistency has been achieved
  • Using a cookie scoop, portion into 10 balls. Place about 2 inches apart on prepared cookie sheet
  • Flatten the dough to about ¼ inch, or slightly less, if you want your cookies to be more crisp
  • Bake for about 12 – 15 minutes or until they just begin to brown
  • Remove from the oven and let the cookies cool completely. Transfer to a cooling rack after about 5 – 10 minutes.

Notes

These will continue to become more firm as they cool.
If you substitute different sweeteners, you may experience a different final texture.

Nutrition

Nutrition Facts
Almond Flour Shortbread Cookies
Amount Per Serving
Calories 95 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 9mg3%
Sodium 51mg2%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 105IU2%
Calcium 36mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition label is calculated by automated third-party services. The nutritional information provided here is an estimate only, for informational purposes only, and can vary depending on the specific ingredients, preparation and accuracy of the third-party system used for calculations. It is always best practice to confirm the nutritional calculations, especially if nutritional information is critical to your diet plan.

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