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  • Annie Dahlin

Low Carb Almond Shortbread Cookie Recipe

Low Carb Almond Shortbread Cookies

My husband and I have recently switched to a keto type diet, prescribed by our doctor, for various health concerns. We are focusing on low carb veggies, good quality animal protein and lots of healthy fats. I didn't want to give up baking since it's something I love so I needed to adapt for low carb. These low carb almond shortbread cookies are the first low carb recipe I have created. They are a delightfully tender cookie, not too sweet and no strong artificial sweetener aftertaste. A perfect accompaniment to an afternoon cup of coffee or tea...

Low Carb Almond Shortbread Cookies

(makes about 12 cookies)


2 1/2 cups almond flour

1/2 cup (1 stick) salted butter, softened

1 tsp liquid stevia sweetener

1 tsp vanilla

1 1/2 tsp almond extract


1.) Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicon mat.

2.) In the bowl of a stand mixer put the almond flour and butter. Mix until well combined.

3.) Mix in the stevia, vanilla and almond extract.

4.) Using a 2 tbls cookie scoop, scoop the dough onto the lined cookie sheet. Gently press

the dough down with your fingers until about 1 inch thick.

5.) Bake for about 15 minutes or until the bottom just starts to turn a light golden brown.

6.) Let cool on the cookie sheet placed on a wire rack until the cookies cool completely.

They will be very crumbly when warm but hold together once they are cooled. Enjoy!

3 comentários

29 de mai.

How much monk fruit sugar or erythropoietin do you think I should use to substitute the stevia?

Annie Dahlin
Annie Dahlin
29 de mai.
Respondendo a

I’m not sure! I would say start with 1/4 tsp and taste to see. Keep adding by 1/4 tsp until you get the sweetness you are wanting. That’s how I did it with the liquid stevia. 😁

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