These flavorful low carb keto shortbread cookies are perfectly buttery and delicious. These cookies will wow your entire family. Plus, they are easy to make and so much healthier than anything you can buy at the store. This easy shortbread recipe is also gluten-free, grain-free, egg-free, sugar-free, and Trim Healthy Mama friendly.
These keto shortbread cookies taste fantastic on their own, but drizzling them with chocolate and topping with nuts take them to the next level. That nutty, chocolatey goodness is just so yummy! They make lovely gifts for neighbors and friends and are a must for any holiday cookie tray.
As with many of my recipes, you can adjust these low carb shortbread cookies to your liking. Don't you just love versatile recipes? I sure do because sometimes I like something a little bit different. Or if I am making a large batch for a party or something, I can make a few varieties using the same kitchen gadgets.
How To Make Keto Shortbread Cookies
First Step: Prepare the cookie sheet and preheat the oven to 350 degrees F.
Second Step: Using a food processor pulse the butter, blanched almond flour, coconut flour, sweeteners, gelatin, and ¼ cup of the pecans until it comes together into a ball of dough.
Third Step: The dough should be divided into 28 pieces. You should gently roll each cookie into a log shape then give it a careful twist.
Fourth Step: Bake the cookies for 18-20 minutes. The cookies will be a golden brown color. Cool the cookies completely.
Fifth Step: You can either drizzle melted chocolate on the keto shortbread cookies or dip the cooled keto cookies into the chocolate. Then add the nuts to the cookies and place them in the fridge. After the chocolate has set up, then you are ready to enjoy!
Keto Shortbread Cookies Variations
Here are a few low carb cookie ideas that I think you would enjoy:
- Almonds - Instead of using pecans, toast some slivered almonds and add them to the dough and on the chocolate. Such an amazing flavor combination. You can also use almond meal in place of fine almond flour for a little more texture.
- Coconut - If you love coconut, it just makes sense to add some to these cookies. I like to dip the cookie in melted chocolate then dip into the coconut. Yum!
- Plain - Not in the mood for chocolate, no problem! Just skip the chocolate and nuts and enjoy them plain. The flavor of the buttery and crisp gluten free sugar free shortbread cookies are perfect by themselves.
- Chocolate Chip - Stir some chocolate chips into the batter before forming the cookies for chocolate chip cookies. With that twist, they remind me of the Chocolate Chip Dunkers from Trader Joe's.
How Long Does Almond Flour Last In Your Pantry?
Almond flour is an essential ingredient in a lot of low carb baking. The almond flour will last around 4-5 months in the pantry. I recommend keeping it in an airtight storage container. Store it in a cool and dry place away from moisture or humidity. You can also keep it in the freezer for 4-5 months too.
The almond flour is going to have a nutty and almost sweet smell naturally. It's a good idea to give it a quick smell check if you have had it for more than a few months. If it's getting close to that point it's time to use it up by making this shortbread cookie recipe again! Or make some almond flour peanut butter cookies or almond flour cornbread.
How Do You Store Keto Shortbread Cookies? Can I Freeze Them?
Store the keto shortbread cookies in an airtight container. You can either keep them in the refrigerator or in the pantry after they have set up all the way. The keto cookies will last around 1 week. Always keep them away from excess heat, so they don't go bad.
You will know they have started to spoil or stale if they seem super dried out, extra moist, or if there is mold growing on them.
Yes, you can freeze this shortbread cookies recipe. Allow them to cool completely then add them to a freezer-safe bag or container. They will last around 2-3 months in the freezer. When you want to serve them, just grab out what you want and toss them in the fridge or on the counter. Once they have thawed, they are ready to eat.
- 4 oz cold salted butter cut into pieces
- 1 cup almond flour
- ⅓ cup coconut flour
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 teaspoon gelatin
- ¼ cup roasted pecans
- Preheat oven to 350. Line a large cookie sheet with parchment paper.
- Combine the butter, almond flour, coconut flour, sweeteners, gelatin, and ¼ cup of the pecans in a food processor. Pulse until wet crumbs form.
- Divide the dough into 28 pieces. Shape each piece into a log shape and twist gently. Put on the prepared cookie sheet.
- Bake for 15-18 minutes or until the edges are golden. Cool completely.
- Melt the chocolate. Drizzle the chocolate on the cooled cookies or dip the tips of the cookies into the chocolate. Sprinkle with the chopped nuts. Refrigerate to firm up the chocolate and crisp up the cookies.