These Keto Crunch Shortbread Cookies are similar to a shortbread cookie but with a layer of crunch on the outside. Crispy on the outside and soft and buttery on the inside. Keeping it low carb and sugar free with only 5 ingredients to make these low carb diabetic friendly cookies.
During the holidays everyone is baking all the cookies for their festive holiday parties and gatherings. I love a good shortbread cookie and do have a delicious Low Carb Shortbread Cookie recipe. However, I developed a crispy crunch keto shortbread cookie that is not as traditional but gives these cookies an unusual spin.
Yes, I mess with the shortbread cookie and roll them in a sweet and crunchy pork rind crust. That pork rind crunch is definitely a surprise ingredients but adds a depth of flavour and texture to the traditional shortbread cookie.
🥘 Ingredients used
Made with almond flour, softened butter, sweetener, vanilla and crushed pork rinds these keto crunch shortbread cookies will keep people guessing how you got them to be crunchy on the outside.
- Almond Flour: ground blanched almonds were used for this recipe which gives it a slightly nutty flavour plus it's low carb and gluten free.
- Erythritol: this is my favourite sweetener as I find it is the closest sweetener to sugar and as a type 2 diabetic it does not seem to spike my blood sugars.
- Pork Rinds: crushed into crumbs to give the cookie it's outer crunch.
- Softened Butter: is it actually shortbread without butter? Giving you all the buttery flavours you can expect from a christmas buttery crumbly shortbread cookie.
- Vanilla Extract: helps to bring out and enhance all the flavours of the added ingredients.
👨🏻🍳 Steps by step instructions
How to make Keto Crunch Shortbread Cookies?
STEP 1: Preheat oven to 350°F. Using a large bowl cream together the erythritol, butter and vanilla and then slowly add the almond flour. Mix together with a rubber spatula until well combined, then use your hands and knead the dough until it comes together into a ball. It may appear dry and crumbly at first but it will come together with the heat of your hands and moisten up.
In a medium bowl combine the pork rind crumbs and erythritol with a fork until well combined.
Roll cookies into 1 inch balls with your hands and then dredge them through the pork rind mixture. Place on a parchment lined baking sheet.
STEP 2: Bake in the oven at 350°F for 12 minutes. Cookies should be golden on the outside. Allow to cool on the baking tray.
👨🏻🍳 Recipe tips
Pro Tip: continue to knead the dough with your hands until it becomes moist enough to roll into cookie dough balls. It may appear crumbly at first, kneading for about a minute will bring it together.
Tip: If you don't have pork rind crumbs, simply blitz some pork rinds in the blender to make crumbs.
- Serving: add these cookies to your holiday baking trays, serve with a warm beverage
- Storage: store in an airtight container at room temperature for a week, freeze for a month.
♨️ Recipe variations
Like the traditional holiday shortbread cookies you can make them a variety of different ways. Here are just a few ways to make these cookies a little more extra.
- Chocolate - dip in melted low carb chocolate after cooling for a chocolatey crunch shortbread cookie.
- Sprinkles - add low carb sprinkles to the pork rind mixture for extra texture, colour and flavour.
- Nutty - ground up some hazelnuts and add to the pork rind mixture for level of nutty texture.
See my Low Carb Thumbprint Cookies for another holiday treat.
These cookies are also gluten free
💭 Frequently asked questions
Pork rinds add an unusual texture that is hard to resemble with other low carb ingredients. However, if you roll the cookies in ground nuts you may get a similar texture but not as crunchy.
These cookies contain only 1g of carbs per serving and therefore are likely to fit into your daily macros while on a ketogenic diet. They are also low carb, sugar free and diabetic friendly.
Although both are delicious, sugar cookies are lighter and shortbread cookies are more dense.
Keto Crunch Shortbread Cookies
- Preheat oven to 350°F
- In a large bowl cream together the butter, ⅓ cup erythritol and vanilla until well combined.
- Slowly add the almond flour and mix together with a rubber spatula.
- Using your hands knead the dough until moist enough to form 1 inch balls.
- Combine the pork rind crumbs and the erythritol.
- Roll each cookie dough ball through the pork rind mixture and place on a parchment lined baking sheet.
- Bake at 350°F for 12 minutes. Cookies should be lightly golden on the outside.
This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines