Cooking with Joy - Keto Shortbread Cookies
Keto Shortbread Cookies: A Holiday Tradition That Lasts, Plus a Bonus Recipe Debut at the End
My name is Joy. I was born two days before Christmas and brought home in a Christmas stocking. I love this time of year—the cold, the snow, and the smell of a fire. I love both the old and new traditions that surround this season. It's truly my season. That is, until I went to my first cookie exchange party after starting my keto journey.
I'm experienced at navigating social functions. I have a game plan that works almost every time: I either fast during the event or eat a full meal beforehand. I go through several bottles of sparkling water, and rarely does anyone notice that I'm not indulging in the carb-heavy offerings.
However, I'll be honest: during my first year of fully committing to keto, I nearly failed at the cookie exchange. These shortbread cookies saved me from a full-on binge. These perfectly sized bites with just 1g of carbs were a lifesaver. Before, I had used erythritol or an erythritol/Splenda blend, but after reading about the great benefits of Allulose on this blog by Mag. Julia Tulipan, I created the following recipe.
Here's how to make your own batch of keto shortbread cookies:
- 1/2 cup granulated allulose
- 1/4 cup butter, softened
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 2 cups blanched almond flour (not almond meal)
- Preheat your oven to 350°F (180°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, add the softened butter and allulose. Using a hand mixer, beat the ingredients together until creamy.
- Add the vanilla extract and eggs, one at a time, mixing until combined and smooth.
- Gently fold in the almond flour until the dough comes together.
- Using a spoon or cookie scoop, form 24 dough balls and place them on the lined baking sheet. Press down gently on each ball to shape it into a cookie.
- Bake the cookies for 12-15 minutes, or until the edges are golden brown.
- Allow the cookies to cool completely on the baking sheet before serving.
Another perk of these keto shortbread cookies is how well they store. You can keep them in a sealed container at room temperature for up to 4 weeks, making them perfect for preparing ahead of time and having a stash of holiday treats ready whenever you need them.
If you're preparing for a busy season, you can also freeze these cookies! Simply place them in a Ziploc bag and store them in the freezer for up to 6 months. When you're ready to enjoy them, just thaw at room temperature, and they'll taste just as fresh as the day they were baked.
- Raw dough: Can be made ahead and stored wrapped in the refrigerator for up to 4 days, or frozen for up to 4 weeks.
- Baked cookies: Store in a sealed container at room temperature for up to 4 weeks. For long-term storage, place them in a Ziploc bag in the freezer for up to 6 months.
- Calories: 69.2 kcal
- Carbs: 1.08g (net carbs ~ 0.58g)
- Protein: 2.17g
- Fat: 6.29g
My mother-in-law made the best cake at Christmas. It used an entire box of Nilla Wafers, shredded coconut, sugar, and more. Oh, it was so good and so not on my keto diet. It was also a secret. She would not share the recipe with anyone. Except me. What an honor as a young bride to be given a recipe box with one recipe in it. The Famous Pecan Torte.
I made it for years, continuing her tradition. I sadly stopped making it 6 years ago and have missed the taste and smell of it cooking. But now, I've recreated nearly the exact flavor profile for the torte, without the carbs. I plan to use pecan flour in my next batch, as I think that will fit even better.
- 1/2 cup granulated allulose
- 1/4 cup butter, softened
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups blanched almond flour (not almond meal)
- 1/3 cup coconut flour
- 1/4 cup unsweetened shredded coconut
- Dash of almond extract
- 24 pecan halves
Follow the instructions above, but add the shredded coconut last, and top each cookie ball with a pecan half before baking. The coconut flour adds a little more carbs, but the net carb count is still just 1g per cookie.
- Calories: 75.1 kcal
- Carbs: 1.92g (net carbs ~ 0.92g)
- Protein: 2.13g
- Fat: 6.75g
While the base recipe is delicious on its own, there are several ways you can add a personal twist to these keto shortbread cookies. Here are a few variations to try:
For added texture and a touch of elegance, decorate your shortbread cookies with sliced almonds before baking. Simply place a few slices on top of each cookie, gently pressing them into the dough. The toasted almonds will add a delightful crunch and a nutty flavor that pairs beautifully with the buttery shortbread.
If you're craving chocolate, you can infuse a rich cocoa flavor into your keto shortbread by adding cocoa powder. This high-quality cocoa enhances the flavor of the cookies, giving them a deep, chocolatey richness. Just add 2 tablespoons of cocoa to the dry ingredients before mixing. It will elevate the shortbread into a decadent chocolate treat without sacrificing the keto-friendly aspect.
If you enjoy a zesty flavor, consider adding a teaspoon of lemon zest to the dough. The bright citrus flavor will complement the richness of the shortbread and give it a refreshing lift—perfect for a holiday gathering!
These keto shortbread cookies have quickly become a holiday tradition in my home. You don't need to limit them to Christmas and the winter holidays. I make a batch for Mother's Day tea or a special birthday brunch. These cookies bring all the comfort and nostalgia of classic shortbread without the carbs. With variations like sliced almonds, pecan and coconut, or chocolate, you can customize them to suit any taste. Best of all, they store well, so you can enjoy them throughout the season!
The holidays can be a challenging time to maintain your healthy habits, especially with all the tempting treats and gatherings.
Having a strong game plan is essential. If you're looking for strategies to stay on track without feeling deprived, check out this Holiday Rescue Plan blog for tips from Roxana on navigating the season with confidence. From handling social events to enjoying keto-friendly indulgences like these shortbread cookies, you'll find everything you need to make this holiday season both festive and healthy!
Written by Joy Sypher
Published December 21st, 2024
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