These easy almond flour shortbread cookies are tender and decadent. No one will guess they are not only keto, but also vegan, paleo, grain-free and gluten-free!
With the increasing popularity of the keto diet, there are now several keto-friendly sugar substitutes available on the marketplace. Stevia, sucralose, erythritol, monk fruit sweetener, and yacon syrup are all low-carb sweeteners that can be used in keto recipes.
For recipes such as this, it is recommended to use a product that can be measured 1:1 for traditional granulated sugar. These keto shortbread cookies work well with xylitol. Xylitol is a sugar alcohol that is as sweet as regular sugar. It is extracted from the bark of birch trees and can be scooped and measured just as you would traditional granulated sugar when baking. Because the carbs in xylitol don’t raise blood sugar or insulin levels the same way as sugar, they don’t count towards the total amount of net carbs in a recipe.
Also, this recipe calls for melted coconut oil. This keto-friendly oil is high in saturated fat and of a similar consistency to butter. Its medium-chain triglycerides help speed up the metabolism and induce ketosis in moderate doses.
The addition of lemon juice and lemon zest add an additional flavor zing to every bite in these cookies. Plus, lemon pairs perfectly with the nutty almond flour and whole almond on top.
- 1 cup blanched almond flour
- 2 1/2 tablespoons keto-friendly sugar substitute, such as Stevia or xylitol
- 2 tablespoons melted coconut oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon freshly grated lemon zest
- 1/8 teaspoon sea salt
- 12 whole almonds
Gather the ingredients. Preheat the oven to 350 F. Prepare a baking sheet by covering with parchment paper.
In a medium bowl, combine blanched almond flour, keto sugar, melted coconut oil, lemon juice, lemon zest, and sea salt.
Mix well, breaking up any lumps in the flour and sugar. The dough will be slightly crumbly but will press together in your hand.
Roll into 1-inch balls and place 2 inches apart on the prepared baking sheet.
Place one whole almond in the center of each ball and press down to flatten slightly.
Bake in the preheated oven for 10 to 12 minutes until golden brown. Because of the high fat content in the almond flour and coconut oil the cookies will still seem slightly soft, but they will firm up as they cool.
Cool the cookies on the baking sheet for 10 minutes. Transfer to a wire rack and cool completely.
Because of the high fat content in the almond flour and coconut oil, it is best to store these cookies in an airtight container in the refrigerator. They will keep in the refrigerator for up to 2 weeks or can be frozen for up to 6 months.