Sugar Free Shortbread Cookies are a favorite during the holidays. Made with only 4 ingredients, these cookies are rich, buttery, crispy and crumbly with a light sweet taste.
These low carb shortbread cookies taste like the traditional shortbread cookies but without the carbs and sugar spikes and only 1 gram of carbs per serving.
Buttery keto shortbread cookies are a perfect snack for the holiday season. Unlike sugar cookies these shortbread cookies are less sweet and a little softer with a buttery flavour.
I love this time of year as I enjoy spending time in the kitchen developing new ways to make traditional recipes into low carb recipes. I often will explore the usual holiday cookies and come up with a modified diabetic friendly recipe, along with a few other holiday appetizers and meals. See my Gingerbread Cookies for a chewy and soft holiday inspired treat.
🥘 Ingredients Used
What makes these cookies sugar free is that they are made with almond flour instead of all purpose flour and sweetener instead of sugar. With only 4 ingredients and made without added sugar, this shortbread cookies recipe is simple to make and you won't believe they are sugar free and gluten free.
- Blanched Almond Flour: ground blanched almonds were used for this recipe which gives it a slightly nutty flavour. Shortbread cookies are made with coconut flour instead if you have a nut allergy. However, you will need to make some changes to the quantities of the other ingredients.
- Butter: supporting the flaky and tenderness of these keto Christmas cookies
- Sweetener: A low-carb sweetener is used to maintain the sweetness of the donuts without adding sugar. As a type 2 diabetic, monk fruit does not seem to spike my blood sugars. You can also use erythritol, allulose or stevia sweetener instead.
- Vanilla Extract: used to enhance the flavors of all the ingredients
👨🏻🍳 Steps by step instructions
How to make Sugar Free Shortbread Cookies
STEP 1: In a large bowl with a hand mixer or you can use a stand mixer, cream together the softened butter and sweetener until well combined and fluffy, about a minute. Then mix in the vanilla extract and then slowly mix in the almond flour a little at a time.
STEP 2: Once mixed, use your hands to knead the dough together and shape the shortbread cookie dough into a ball.
STEP 3: Roll out 12 - 1 inch dough balls and place onto cookie sheet lined with parchment paper. Using a fork indent a cross hatch into the cookies.
STEP 4: Place in freezer for 10 minutes and then bake in a 350°F preheated oven for 15-18 minutes until they are lightly golden around the edges. Allow to slightly cool on the baking tray until they are firm enough to transfer to a cooling rack.
👨🏻🍳 Recipe tips
Top Tip: Freeze the raw cookies on the parchment lined cookie sheet in the freezer for 10 minutes before baking.
- Serving: Enjoy these keto cookies with a nice hot cup of coffee or tea. A cup of low-carb or sugar-free hot chocolate is also I great way to enjoy these sugar free cookies
To store sugar-free shortbread cookies and keep them fresh, follow these steps:
- Cool Completely: Allow your freshly baked sugar-free shortbread cookies to cool completely on a wire rack. This helps prevent moisture from building up inside the storage container.
- Choose an Airtight Container: Transfer the cooled cookies into an airtight container. You can use a plastic container with a tight-fitting lid, a cookie tin, or even a resealable plastic bag. Make sure the container is clean and dry.
- Layer with Parchment Paper: To prevent the cookies from sticking together or becoming too fragile, consider placing a sheet of parchment paper or wax paper between the layers of cookies. This will help maintain their shape and texture.
- Seal the Container Well: Ensure that the container is tightly sealed to keep air and moisture out. This will help preserve the cookies' freshness and prevent them from becoming stale.
- Store in a Cool, Dry Place: Store the container of sugar-free shortbread cookies in a cool, dry place. Avoid exposing them to direct sunlight or excessive heat, as this can cause the cookies to soften or become greasy.
- Refrigeration and Freezing (Optional): If you need to store the cookies for an extended period, you can refrigerate or freeze them. However, this is not typically necessary for shortbread cookies. If you do choose to refrigerate or freeze them, make sure they are well-wrapped to prevent moisture and odors from affecting their flavor. Allow them to come to room temperature before serving.
By following these steps, your sugar-free shortbread cookies should stay fresh and delicious for several days to a few weeks, depending on the storage method you choose.
♨️ Recipe variations
These melt in your mouth cookies are great on their own but here are a few variations that you might enjoy for these keto cookies recipe.
- Chocolate - these keto cookies are great dipper in melted low carb chocolate and set to cool on a wire rack to allow the chocolate to harden. You can also use sugar free chocolate chips to make chocolate chip cookies or chocolate sandwich cookies.
- Sprinkles - if you have any low carb or sugar free sprinkles they also go well on these low carb cookies.
- Nuts - adding some pecans or walnuts to the cookie dough batter is a nice touch to these cookies
- Lemon Zest Shortbread Cookies:
- Add 1-2 tablespoons of fresh lemon zest to the dough for a bright and citrusy flavor.
- Cocoa Powder Shortbread Cookies:
- Follow the basic sugar-free shortbread cookie recipe but reduce the almond flour to 1 ¾ cups.
- Add ¼ cup of unsweetened cocoa powder to the dough for a rich chocolatey twist.
- Almond and Coconut Shortbread Cookies:
- Mix in ¼ cup of shredded unsweetened coconut and ¼ cup of finely chopped almonds to the dough for a delightful tropical flavor.
- Cinnamon Spice Shortbread Cookies:
- Add 1 teaspoon of ground cinnamon and ¼ teaspoon of ground nutmeg to the dough for a warm, spiced flavor.
- Matcha Green Tea Shortbread Cookies:
- Mix in 1-2 tablespoons of high-quality matcha green tea powder for a unique, earthy, and slightly bitter flavor.
See my Keto Thumbprint Cookies for another holiday recipe.
💭 Frequently asked questions
Good quality butter is what makes these cookies so special.
Although both are delicious, sugar cookies are lighter and shortbread cookies are more dense.
We put them in the freezer to keep the butter in them cool so they don't fall flat while baking.
Each cookie contains only 1g of carbs per serving and are likely to fit into a keto diet. They are also low carb, sugar free and diabetic friendly.
🍽 Other sugar free recipes you might enjoy
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Low Carb Shortbread Cookies
- Cream together the softened butter and sweetener until well combined and fluffy, about a minute. Then mix in the vanilla extract and then slowly mix in the almond flour a little at a time.
- Use your hands to knead the dough together and shape into a ball.
- Roll out 12 - 1 inch dough balls and place onto cookie sheet lined with parchment paper. Using a fork indent a cross hatch into the cookies.
- Preheat the oven to 350°F.
- Place cookies in the freezer for 10 minutes and then bake in a 350°F preheated oven for 15-18 minutes until they are lightly golden around the edges. Allow to slightly cool on the baking tray and then move to a cooling rack.
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
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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.
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