Buttery Keto Shortbread Cookies

These buttery keto shortbread cookies are made with almond flour. They are wonderfully rich and tender!

Course Dessert

Cuisine Scottish

Diet Gluten Free

Prep Time 15

Cook Time 15

Rest time 20

Total Time 50

Servings cookies

Calories 158kcal

6 tablespoons unsalted butter 3 ounces
1 teaspoon stevia glycerite equals about ¼ cup of sugar
1 teaspoon vanilla extract
⅛ teaspoon salt
8 ounces superfine almond flour 2 cups; it's best to measure by weight and not by volume

Preheat the oven to 325°F. Line a baking sheet with parchment paper.
Place the butter in a medium, microwave-safe bowl. Microwave it on high until melted, for about 30 seconds.
Add the stevia, vanilla, and salt. Whisk to incorporate.
Gradually add the almond flour. Mix with a rubber spatula or a fork, and then lightly knead the mixture into a dough.
Scoop the dough onto the parchment paper with a 1.5-tablespoon cookie scoop. Shape each cookie with your hands into a 2-inch-diameter, ¼-inch thick cookie. Space the cookies 1 inch apart. They don't expand much during baking.
Bake the cookies until they turn golden and fragrant, about 12-15 minutes. Don’t overbake - they are light in color when ready, although they do take on a golden hue.
Cool the cookies in the pan for 10 minutes – they will still be soft at this point - then carefully transfer them to a cooling rack and cool them for 10 more minutes before serving.

After mixing the ingredients and lightly kneading, you should have a dough that you can easily manipulate by hand. It should be crumbly but not dry. If it’s very dry, add a tablespoon of water.
If using a granulated sweetener instead of stevia, you'll likely need to add some water to make the dough a little less crumbly. Add a tablespoon at a time until the dough is easy to work with.
If you like your baked goods very sweet, use the equivalent of ⅓ cup of sugar.
You can store these cookies in an airtight container at room temperature for up to 3 days. If you'd like to keep them for longer, it's best to freeze them in freezer bags with layers separated by wax paper.