Simple Low Carb Shortbread Cookies

These Simple Low Carb Shortbread Cookies are fantastic! Shortbread cookies are an epic favorite pastime of mine.  You know, like the Danish ones in the blue can?!?  I will do anything to avoid feeling diet deprived.  And these clean and low carb Simple Low Carb Shortbread Cookies are one of them.

This recipe adaptation for these Simple Low Carb Shortbread Cookies came from a dear friend of mine.  She adapted it from her grandmother’s original shortbread recipe.  Considering we both stay gluten free and low carb, I was so excited when she shared it with me upon searching for Keto, paleo cookie recipes.

Speaking of this lifestyle, I actually jumped into this LCHF (Low Carb High Fat) way of eating before it was even a thing.  That was about 15 years ago prior to becoming certified in all things holistic nutrition and functional medicine. I’ve since authored many eBooks, created the #UNdiet Fat Loss Formula and coached hundreds of busy women and equestrian athletes. I’ve also been featured multiple times on both Good Day Sacramento and Fox 40 Sacramento as well. CLICK HERE to check out some amazing client success stories!

The moral of all of this?  You can have your cookies and have your results too!  These Simple Low Carb Shortbread Cookie recipe is a fantastic, clean eating, keto or low carb way to keep cookies in your life.  This keto friendly recipe will also support all of the weight loss and fat loss effort you’re putting out!

Simple Low Carb Shortbread Cookies

4 c. Organic Almond Flour
1/2 c. Organic Coconut Sugar
3/4 c. Swerve (I prefer Confectioners, but both work)
1 lb. (2 packages) Kerrygold Salted Butter
1 tsp. Vanilla Extract (be sure it’s gluten free)
1/4 tsp. Bob’s Red Mill Baking Powder2-3 cookie sheets that have a lip around the outside – no flat cookie sheets.  The butter does run while they’re baking and this will avoid butter dripping into the oven.

Lemon Shortbread… you can cut the recipe in half and make it into two batches; half plain and half lemon or you can make all of one or the other.  For all plain, follow recipe above.For all lemon, add 1-2 tbsp. Lemon Extract (1 for mild lemon and 2 for very lemony flavor).  For half Lemon batch, split the batch into two and use 2-3 tsp. Lemon Extract.

1. Preheat the oven to 300 degrees.
2. Leave butter out to soften.
3. Mix butter alternative sugars, baking powder and vanilla.
4. Add almond flour slowly and mix well.
5. Use a tablespoon to scoop cookies onto cookie sheets…
6. Once placed, go back and roll into balls as pictured…
7. …they do spread, so do not make them too big.  The ones pictured were the first batch and they were too big 🙂 🙂  Partially because they spread, and also because they’re so rich and dense (in a good way), the cookies did not need to be that large.
8.  Bake on 300 until golden brown… approximately 30 min.
9. Take out to cool…
10. Once cooled, they freeze well in freezer bags!!
Servings: approximately 58 cookies
Macro Breakdown:
Total calories: 166
Protein 2g
Fat 17g
Carbs 4.1g
Net Carbs 3.5g
Fiber .5g


Thanks for sticking around!  Whether you’re not sure about your exact Macro formula, or you’re ready to next level your performance nutrition, I got you!  Let’s chat and figure out the best next steps for YOU!

Last and not least, when you try this recipe, and LOVE it, be sure to tag me in your stories on Social!