Description
These sugar-free vanilla almond shortbread cookies are a keto-friendly, low-carb treat that mimics the rich, buttery texture of classic shortbread without the sugar. Made with simple ingredients like almond flour and erythritol, they are tender, melt-in-your-mouth, and perfect for satisfying sweet cravings.
Ingredients
- 2 cups (200g) blanched almond flour
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1/2 cup (60-70g) granulated erythritol or monk fruit sweetener
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/4 teaspoon salt
- 1–2 tablespoons heavy cream or milk (only if dough is too crumbly)
- 1/2 cup (60g) confectioners’ sweetener (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
- 1–2 teaspoons heavy cream or milk (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone mat.
- In a mixing bowl, cream the softened butter and granulated sweetener together using a fork or hand mixer until light and fluffy, about 2-3 minutes.
- Stir in the vanilla extract, almond extract (if using), and salt until just combined.
- Gradually add the almond flour, mixing gently until a dough forms. If the dough is too dry, add heavy cream or milk one teaspoon at a time. Do not overmix.
- Shape the dough into small balls (about 1 tablespoon each) and flatten slightly, or pipe using a piping bag. Place on the prepared baking sheet, leaving an inch of space between cookies.
- Bake for 10-12 minutes, watching closely to ensure edges are just barely golden but centers remain soft. Do not bake until hard.
- Let cookies sit on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Once cool, whisk together confectioners’ sweetener, vanilla extract, and heavy cream to make a glaze. Drizzle or dip the tops of the cookies and let set for 10-15 minutes.
Notes
Use blanched almond flour for a fine texture; almond meal will make cookies gritty. Ensure butter is softened but not melted. Almond flour browns quickly, so watch the oven closely. For best results, chill dough if kitchen is warm to prevent spreading. Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 85
- Sodium: 15
- Fat: 7
- Saturated Fat: 3.5
- Carbohydrates: 3
- Fiber: 1
- Protein: 2
Keywords: keto, sugar-free, almond flour, shortbread, low-carb, gluten-free, dairy-free option, easy dessert, vanilla cookies