Keto Shortbread Cookies

Keto Shortbread Cookies

 The Spruce / Kristina Vanni

Prep: 5 mins
Cook: 12 mins
Total: 17 mins
Servings: 12 servings
Yield: 12 Cookies
Nutrition Facts (per serving)
83 Calories
8g Fat
5g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12
Amount per serving
Calories 83
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 11%
Cholesterol 0mg 0%
Sodium 29mg 1%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 2g
Vitamin C 0mg 2%
Calcium 29mg 2%
Iron 0mg 2%
Potassium 80mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Also, this recipe calls for melted coconut oil. This keto-friendly oil is of a similar consistency to butter.

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 (e.g., 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

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F. Prepare a baking sheet by covering with parchment paper.

    Keto Shortbread Cookies ingredients
     The Spruce / Kristina Vanni
  2. In a medium bowl, combine blanched almond flour, keto sugar, melted coconut oil, lemon juice, lemon zest, and sea salt.

    Keto Shortbread Cookies ingredients in mixing bowl
     The Spruce / Kristina Vanni
  3. Mix well, breaking up any lumps in the flour and sugar. The dough will be slightly crumbly but will press together in your hand.

    Keto Shortbread Cookies ingredients mixed to coarse meal in bowl
    The Spruce / Kristina Vanni
  4. Roll into 1-inch balls and place 2 inches apart on the prepared baking sheet.

    Keto Shortbread Cookies rolled onto parchment lined baking sheet
     The Spruce / Kristina Vanni
  5. 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. 

    Keto Shortbread Cookies with almonds on baking sheet for baking
     The Spruce / Kristina Vanni
  6. Cool the cookies on the baking sheet for 10 minutes. Transfer to a wire rack and cool completely. 

    Keto Shortbread Cookies cooling on rack
     The Spruce / Kristina Vanni
  7. 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. 

    Keto Shortbread Cookies storage in airtight container in fridge
     The Spruce / Kristina Vanni