Butter Shortbread Cookies
Melt-in-your-mouth, sandy shortbread rounds made from butter, almond flour and a little sweetener. Slice-and-bake, so you can keep a log in the freezer.
Nutrition per serving
1 cookie- Net carbs
- 1.5g
- Calories
- 138kcal
- Protein
- 3.2g
- Fat
- 13g
- Total carbs
- 7.2 g
- Fiber
- 1.7 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chocolate-dipped: Half of each cookie dipped in glossy melted sugar-free chocolate — an easy way to make them gift-worthy.
- Melt the chips with the coconut oil in 20-second microwave bursts, stirring until smooth. Dip half of each cooled cookie, set on parchment and chill 15 minutes until set.
Pecan sandies: Finely chopped toasted pecans in the dough for the classic buttery, crumbly pecan sandy.
- Mix the pecans in with the almond flour. Shape, chill, slice and bake as usual; press a pecan half onto each round before baking if you like.
Nut-free (coconut flour): All coconut flour makes a nut-free shortbread with a lighter, more crumbly bite and fewer calories.
- Use ½ cup plus 2 tablespoons coconut flour in total. The dough is soft at first; chill it 1 hour so it firms up enough to slice.
- Bake 10–12 minutes, until just golden at the edges.
- Also add
- Also add
Estimated cost $7.42 for 16 servings ($0.46 each) · how we estimate
Instructions
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Beat the butter and powdered erythritol for 2 minutes, until pale and fluffy. Beat in the vanilla.
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Add the almond flour, coconut flour and salt and mix on low until the dough clumps together.
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Turn it out onto plastic wrap, shape into a log about 2½ inches (6 cm) across and 5 inches (13 cm) long, wrap tightly and refrigerate 1 hour (or freeze 30 minutes) until firm.
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Heat the oven to 325°F (165°C) and line a baking sheet with parchment. Slice the log into 16 rounds, each a scant ⅓ inch (8 mm) thick, and set them 1 inch apart.
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Bake 12–15 minutes, until the edges are golden and the centers are still pale.
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Cool completely on the sheet — shortbread is very tender while warm and crisps as it cools.
Tips for success
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Use good butter; with so few ingredients, its flavor is the cookie. If yours is salted, cut the added salt in half. - Powdered erythritol gives the classic fine, sandy texture. Granulated makes a crunchier, slightly gritty cookie.
- Prefer wedges? Press the dough into an 8-inch (20 cm) round pan, score into 12 wedges, prick with a fork and bake 20–25 minutes.
Storage & meal prepMeal-prep friendly
- Keeps 7 days in the fridge
- Freezes up to 3 months
Reheat: Serve at room temperature.
Prep tip: Keep a wrapped log of dough in the freezer and slice and bake a few cookies at a time.
Airtight at room temperature up to 1 week. The unbaked log keeps 1 week in the fridge or 3 months in the freezer; slice and bake from frozen, adding 2 minutes.
Variations
3 variations, each with its own ingredients and macrosChocolate-dipped
FlavorHalf of each cookie dipped in glossy melted sugar-free chocolate — an easy way to make them gift-worthy.
- + ½ cup sugar-free chocolate chips
- + 1 tsp coconut oil
2.2 g net · 164 kcal · 3.6 g protein · 15 g fat · ≈$0.61 per serving (+0.7 g net carbs vs the original)
Pecan sandies
FlavorFinely chopped toasted pecans in the dough for the classic buttery, crumbly pecan sandy.
- + ½ cup pecans
1.6 g net · 163 kcal · 3.5 g protein · 16 g fat · ≈$0.57 per serving (+0.1 g net carbs vs the original)
Nut-free (coconut flour)
DietAll coconut flour makes a nut-free shortbread with a lighter, more crumbly bite and fewer calories.
- blanched almond flour → extra coconut flour
1 g net · 71 kcal · 0.9 g protein · 6.3 g fat · ≈$0.22 per serving (−0.5 g net carbs vs the original)
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Pin this recipe to your keto board so it’s there when you plan next week.
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