Keto Dessert Recipes KETO DIET


Keto Low Carb Shortbread Cookies

KETO LOW CARB SHORTBREAD COOKIES . I was working on a pie crust recipe the other day for a low carb pecan pie recipe that I’m currently working on. I thought to myself that this crust would actually make great cookies when experiment with the crust and rolling it out, if I cut them up and tried baking them. It turned out to be a big success!

In such a long time that I haven’t eaten shortbread or butter cookies! When I was a kid, I remember we used to eat these during Christmas and they were so sweet and buttery. To make cookies wasn’t my original intent, but I did want to make a buttery and flaky pie crust. I have a simple almond pie crust, but I’m currently in the process of making a new one!

Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes


  • ▢(120g/4.23oz*) ½ cup unsalted butter (COLD)
  • ▢(140g/5.25oz) 1 cup blanched almond flour
  • ▢(60g/2.11oz**) ½ cup oat fiber
  • ▢½ tsp sea salt
  • ▢(60g/2.11oz***) 6 tbsp powdered erythritol
  • ▢¼ tsp stevia powder
  • ▢(84g/2.96oz) 6 tbsp lilys chocolate chips
  • ▢1 tbsp coconut oil


  1. Make sure to MEASURE all of the ingredients before making this recipe. If it’s not the exact measurements, it WILL affect the cookie dough. So that you can measure with a scale I put them in grams and ounces.
  2. To 350F, preheat the oven.
  3. Add the cold butter, almond flour, oat fiber, erythritol, stevia and sea salt in a stand mixer with the dough hook attached.
  4. On the lowest setting, start the stand mixer and mix for a couple of minutes until it forms a dough. (*I’m sure you could use a food processor/a strong hand mixer too).
  5. Grab the dough with your hands and form a ball. On top of a parchment paper, place the ball, place another piece of parchment paper over the ball and press down.
  6. Roll into a 0.3-0.4 inch/0.8-1cm thick disk with a rolling pin. Cut into small bricks/cut using biscuit cutters, a knife/pizza cutter. FORTY cookies, you should be able to make.
  7. Lift up each cookie with a dough scraper and place onto the baking sheet lined with parchment paper. Until it gets golden brown, bake for 12-15 minutes.
  8. Remove from oven and let it cool completely. This will solidify the cookies.
  9. You can dip them in chocolate once the cookies are cooled. Add the chocolate chips and coconut oil in a small bowl and microwave Forty secs until it gets melted. To make sure all of the chocolate has melted properly, stir with a spatula. Into the chocolate halfway (or whatever design you want), dip each cookie and back onto the parchment paper, place each dipped cookie.


*For a dairy-free version, you can use palm shortening.
**For paleo, to arrowroot /tapioca flour, switch the oat fiber.
***For paleo, to a sweetener of your choice, switch the erythritol.

Nutrition Facts


Amount Per Serving
(1 cookie)
Calories 52
Calories from Fat 47
% Daily Value*
Fat 5.21g8%
Saturated Fat 2.34g15%
Polyunsaturated Fat 0.09g
Monounsaturated Fat 0.65g
Cholesterol 6mg2%
Sodium 29mg1%
Potassium 1mg0%
Carbohydrates 3.6g1%
Fiber 2.5g10%
Sugar 0.13g0%
Protein 0.93g2%
NET CARBS 1.1g2%

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