Buttery, delicious, give me more Keto almond flour shortbread cookies that the whole family will love. This recipe yields 30 cookies. Each gluten-free cookie has about 0.3g net carbs! They are a classic holiday hit but you can most certainly enjoy them all year round.
I first had my first proper taste of homemade cookies when I came to Germany in 2014. My sister-in-law sent us a tin of cookies as she does every year. It is customary here for people to bake cookies during the Christmas period (normally in November), which are then shared with friends and family. Customarily, each family has its own Christmas cookie recipes or Weinachtsplätzchenrezepte as they are known in the local language.
So, I thought to experiment a bit this year and make things healthy and low carb. These Keto Almond flour shortbread cookies are:-
- Gluten-free: This recipe uses gluten-free almond flour making it a great alternative to those with gluten allergies.
- Keto-suitable: Each cookie has about 0.3 net carbs! Have about 4 cookies and you will still be at 1.2g net carbs!
- Sugar-free: This recipe makes use of Swerve confectioners sugar and has no refined sugar which tends to affect the blood sugar levels.
- Only 4 ingredients: The recipe calls for 4 simple ingredients, which you most likely have in your pantry, or can easily find at your local supermarket.
Kitchen equipment required:
- Mixing bowl
- Stand mixer - optional
- Parchment paper or saran wrap (optional)
- Rolling pin
- Saran wrap or clingfilm - optional
- Cookie-cutter (optional)
- Almond Flour - make sure you are using blanched almond flour, and not almond meal.
- Suitable low-carb sweetener of choice such as swerve. Nowadays Low-carb sweeteners are available at most grocery stores, supermarkets and online. I prefer erythritol to xylitol as it does not raise blood sugar levels.
- Vanilla extract
- Salted butter (softened) - the recipe for the traditional shortbread cookies uses cold butter. However, cold butter does not work so well in this keto cookie recipe. Leave your butter to soften for at least 30 minutes on the kitchen counter.
Making these Keto Almond Flour Shortbread Cookies
- Allow the salted butter to soften for at least 30 minutes on your kitchen counter.
- Line a baking tray or cookie sheet with parchment paper.
- In a medium-sized bowl, mix the softened butter with the sweetener until properly combined. You do not have to use a mixer. I did not use my mixer and these cookies still turned out amazing! Great news as this means less cleaning up later. Yay!
- Divide the dough into fist-sized balls. Place the dough between two parchment papers and roll it out. You can also roll it out by placing it between parchment paper and saran wrap. It should be about 4" or 1 cm thick.
- Use a spatula to transfer the cookies to the baking tray or cookie sheet.
- Bake - almond flour burns very quickly. I would advise you to keep a constant eye on them using your oven's light. You can also cover them with foil or parchment paper to prevent these Keto Almond flour cookies from burning.
- After the cookies have baked, allow them to cool completely before transferring.
More Keto recipes to love!!
On Keto or on a low carb diet? Here are more Keto recipes for you to try.
- Easy Mocha Keto Chocolate Cake
- Keto Hazelnut Energy Treat
- Easy Keto Cinnamon Muffins
- Coconut flour sugar cookies
Optional Toppings or dippings
- Keto Shortbread Cookies with jam: Using the tip of a teaspoon, apply a bit of jam in the middle of the cookies while the cookies are still warm. Allow the cookies to cool before eating them.
- Chocolate dipping with pink Himalayan salt: Add about ½cup chocolate chips and a tablespoon coconut oil to a small bowl. Allow it to melt in the microwave at low heat, for about 30 seconds or until properly melted then mix. Dip the cookies halfway in the chocolate then transfer to a parchment-lined baking tray. Sprinkle pink Himalayan salt or sea salt on top and allow to set.
- Sugar topped chocolate cookies: apply a bit of coconut oil on the surface of the cookies while they are still hot. Sprinkle erythritol or your granulated preferred low carb sweetener. Allow cookies to cool completely before serving.
Difference between Almond Meal and Almond Flour
Most people tend to confuse the two. There is however a difference in that:-
- Almond meal has a courser texture and is often unblanched (has the skin on). Almond meal can, however, also be blanched (have the skin off). Due to its coarse texture, almond meal is used as a substitute to breadcrumbs in most low-carb and paleo recipes.
- Almond flour has a finer texture and has the skin removed (blanched). Due to its fine texture, it is used as a substitute for flour in baked goods.
Storing these cookies
- Storing the baked cookies: You can also keep them in a suitable airtight container on the kitchen counter, for 2-5 days. The texture will, however, be slightly different after the 3rd day. This will depend on the temperature in your house or kitchen.
- Storing the cookie dough: You can store the cookie dough in the freezer. Simply transfer the dough to plastic bags and freeze. To thaw, remove the dough from the freezer and allow it to thaw for a couple of hours on the kitchen counter.
Difference to Wheat Flour
Wondering how almond flour substitutes to wheat flour? If you are like me when I first started baking with almond flour, then I am sure this question must have crossed your mind. As a general rule, no standard ratio exists for replacing wheat flour with almond flour. Almond flour contains more moisture and fat in comparison to wheat flour. It is also much denser. I, however, find that a ratio of 1 part of wheat flour to two parts of almond flour works best.
When using almond flour, it is best to add the flour bit by bit as opposed to adding it all in. Ideally, a thicker batter is better.
Cooking or Baking
Seeing that almond flour has more moisture, density, and fat content than wheat flour, recipes calling for the use of Almond Flour tend to require the use of less fat (butter, coconut oil, etc.) and more binding and raising agents such as eggs and baking soda. To assist absorb the excess moisture, consider using ground flax or chia seeds. Almond Flour burns easily. You can counter this by covering your food with foil or baking paper, during the baking process.
Almond flour has numerous health benefits, when taken in moderation. Indeed, 125 grams of Almond Flour caters for 14% of the daily protein requirements. Some of the benefits of Almond flour include its ability to assist protect against certain cancers, boost energy and reduce the risk of diabetes. Almond Flour baked or cooked dishes are particularly beneficial to those on a low-carb and high fat diet. However, almond flour tends to be calorie-dense. This calls for caution, even for those on a low-carb diet.
Storing Almond Flour
Just like nuts, almond flour is impacted by heat, bugs, and moisture and tends to get mouldy when not stored properly. Before storing almond flour, it is important to check that the expiration date is not exceeded. To store almond flour properly, keep it in an airtight container and store it in the refrigerator or freezer. Nut and seed flours stored in the freezer can last up to one year.
Keto Almond Flour Shortbread Cookies
- Medium sized bowl
- Patchment paper
- Saran wrap (optional)
- Baking tray
- Rolling pin
- Cooling rack -optional
- 2.5 cups blanched almond flour
- ½ cup confectioners erythritol
- ⅓ cup salted butter softened
- 1 teaspoon vanilla extract
- Line a baking tray with parchment paper and preheat your oven to 350 F (approximately 180 degrees C). Allow the butter to soften for at least 30 minutes on your kitchen counter before and line a baking tray or cookie sheet with parchment paper.
- In a medium-sized bowl, whisk the softened butter, vanilla, and sweetener until properly combined (it should be light and fluffy). Add the almond flour a little at a time, until you get a firm dough.
- Use an ice cream or a cookie scoop to scoop out dough and place these on the baking tray. Next, flatten each dough ball to about 1.5 " (4cm) thick. As an alternative method, divide the dough into fist-sized balls and place these between two parchment papers or saran wrap, then roll out. Roll until the dough is about 1.5" or 4 cm thick and use your cookie cutter to cut out circular or rectangular shapes. You can then use a spatula to transfer the cut cookies to a baking tray or cookie sheet.
- Bake the cookies for 10 minutes (the edges should have a nice golden colour). Allow them to cool completely before removing them from the baking pan to a plate or a cooling rack. That is how simple it is to bake low-carb shortbread cookies!
- Almond flour burns very quickly. I would advise you to keep an eye on the cookies after the 5-minute mark. Use the light in your oven to check whether they have attained a nice golden colour.
- Carb count does not include sugar alcohols and fibre since these do not have an impact on blood sugar on most people.
- Calorie count does not include the optional toppings.
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