Keto Shortbread Cookies

Keto Shortbread Cookies

Posted by Kim McCosker on

Keto Shortbread Cookies

Serves 18 cookies


  • 6 tablespoons salted butter
  • 1/2 cup Stevia or Natvia 100% natural sweetener
  • 1 teaspoon vanilla extract
  • 2 1/2 cups almond meal


  • Preheat the oven 180ºC. Line a baking tray with baking paper.
  • Use an electric mixer to beat together the butter and Stevia/Natvia, until it’s fluffy and light in colour. Beat in the vanilla extract (if you don’t have salted butter, add a pinch of salt).
  • Beat in the almond meal, half a cup at a time. The dough should stick when pressed together.
  • Scoop rounded tablespoonfuls of the dough onto the prepared tray.
  • Flatten each cookie with the back of a spoon to about half-1cm thick (you can make them as thick or thin as you like, they will be crispier if thinner).
  • Bake for 12 minutes, or until the edges are golden. Allow to cool completely in the pan before handling (cookies will harden a little as they cool).

Recipe Notes

OPTIONAL: I added a teaspoon of lemon zest when adding the butter mixture to the almond meal for a lovely fresh flavour. If entertaining, or giving as a gift, I would drizzle with dark chocolate.

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