#1 Low Carb & Keto Diet App Since 2010
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prep time
1 h 40 min
cook time
15 min
ready time
1 h 55 min
Keto Vegan Shortbread Cookies
Make this easy and simple Keto cookie recipe when you need a treat. Shortbread is known for its flakier, buttery taste than other cookies, and you can still get that effect with vegan ingredients. Almond butter, coconut oil, and tahini add plenty of Keto fat to these low-carb cookies. They bake until crisp around the edges, with slightly more tender centers. The cooled cookies have a good snap to them, just like shortbread cookies should. Since this is a basic recipe, you can modify the shortbread cookies to have your favorite flavors. Add chocolate, lemon, vanilla, or other flavors to the cookie batter or as a topping. Dip your cookies in your hot beverage in the morning or enjoy as a dessert after dinner!
Other Ingredients To Add
If you want more than just a buttery shortbread cookie you can add other Keto ingredients for more flavors. You can mix mini Keto non-dairy chocolate chips into the dry ingredients while making the batter. Try chopped pecans or almonds, dried cranberries, or another favorite low-carb ingredients. Make sure to include any extra ingredients in your food log for accurate macros.
What To Do When The Cookies Cool
After the cookies cool, you can dip them in melted Keto non-dairy chocolate chips. You can also pour a sweetened lemon or vanilla-flavored glaze over the cookies for extra flavor. Dip the Keto shortbread cookies in coffee or tea. Store any leftover cookies in an airtight container in your refrigerator for up to 3 days.
Net Carbs
2.2 g
Fiber
1.8 g
Total Carbs
5.5 g
Protein
3.5 g
Fats
12.6 g
137 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond butter
1 oz
Tahini
1.5 oz
Coconut oil
1.5 oz
Powdered Erythritol (Icing Sugar)
2 tbsp
Vanilla extract
0.13 tsp
Butter Flavoring Extract
0.13 tsp
Liquid stevia
5 Drop
Almond flour
1.25 cup
Tapioca Flour
1 tbsp
Baking soda
0.25 tsp
Salt
0.13 tsp
Recipe Steps
steps 4
1 h 55 min
Step 1
Add almond butter, tahini, and coconut oil to a stand mixer fitted with the paddle attachment. Blend the ingredients until there are no lumps (aside from any small pieces of almond), then blend powdered erythritol into the mixture to cream the ingredients. Follow by adding vanilla and butter extracts and the liquid stevia drops to the mixer. You can omit the butter extract if you don’t want the taste but blend the ingredients together one more time.Step 2
In a separate bowl, combine almond flour, tapioca flour (starch), baking soda, and salt. If you’d like to add a pinch of cinnamon or another spice, you can do so here. Add the dry ingredients to the wet ingredients in the stand mixer, and blend the batter together one final time. The batter will be very sticky and wet. Transfer the batter to a piece of plastic wrap and wrap the batter tight.Step 3
Chill the dough in your refrigerator for at least 1 hour. When the dough is chilled, prepare a clean surface to roll the dough out on. You may need to use a small amount of Keto-friendly flour for dusting, which you can remove after rolling out the dough. You will also need a biscuit cutter or cookie cutter no larger than 2”. Roll the dough out to between ¼” and ½” thick on your surface gently and cut the cookies out.Step 4
Line a sheet tray with parchment paper and arrange the cookies on the tray. If the dough gets too soft, you can always re-roll and cut the cookies. Place the cookies in your freezer to freeze for 20 minutes. Then, preheat an oven to 350 degrees before baking the cookies for 15 minutes. For doneness, look for golden edges with slightly soft centers and bottoms that naturally release from the tray. Let the cookies cool before decorating or eating.
