These homemade flat, buttery, melt in your mouth shortbread cookies recipe is perfect for a lazy morning pairing. What is better than enjoying a snack without feeling guilty or afraid to jump out of ketosis? But be careful, they’re slightly addictive!

Waking up so late not knowing what day it was. I couldn’t get used to this groggy feeling yet; as if I was sleeping for centuries. This lockdown has made my days all the same.

I was planning to make a chocolate cake today, but it would take more time, so I just skipped it until another day.

In the meantime, I was on the pursuit of an effortless time-saving recipe. So I began exploring the internet, but it was getting me nowhere. At last, I found myself going for my customized shortbread cookies, which became one of my favorite recipes because it’s very easy and fast, and also has an irresistible rich flavor.

These Scottish cookies are traditionally made of elements that are a big NO for a keto follower. And that is exactly the reason I want to share with you this recipe.

The most principal ingredient to ace low carb recipes is the usual flour substitute. I would usually go for almond flour, my all-time life-saver ingredient for any keto friendly recipe since it contains only 2.5 mg of sugar (per serving). 

Optional ingredients:

I like to add some lemon zest. It miraculously gives a particular, overflowing taste to the cookies.

I also add coconut flour to give the dough a nice texture, but you have to make sure to add more butter so that it would be completely combined with the almond flour.

Dairy-free shortbread cookies:

You can definitely make shortbread cookies dairy-free by using coconut oil instead of butter, and they would still taste amazing. Not the same as these, but totally worth the try if you prefer to avoid dairy products.  

Right before going to the oven

So, here is how to make these shortbread cookies:

  1. Preheat the oven to 180C/ 356F. 
  2. Bring the dry ingredients (almond flour, coconut flour, baking powder, coconut brown sugar, salt, lemon zest) to a large bowl. Make sure they are nicely mixed, then add the vanilla extract
  3. Mix in the butter until fully combined, using a spatula 
  4. Crack a large egg and mix it in as well
  5. Separate the dough in small pieces and roll each into one-inch ball, then place on a baking sheet lined with parchment paper
  6. You don’t need to leave a big gap between the cookies (I like to flatten them with a fork in a criss-cross pattern).
  7. Bake for 15-20 min. If you want the edges to be firm and completely browned, allow them to cook a couple of minutes longer.
  8. Take them out of the oven and let them cool down a little before serving.

Bon appétit!

I prefer to remove them from the oven before they’re browned


2 cups almond flour (300g). You can also substitute 1/3 cup of almond flour for the same amount of coconut flour 

1 tsp baking powder 8g

1 full tbsp coconut brown sugar

1 pinch of salt 

1 lemon zest

1 tsp vanilla extract 

10 tsp of unsalted butter (120g) at room temperature (you can use salted butter, but without adding the extra pinch of salt) 

1 large egg

Nutrition facts:

Serving 1 cookie (25 g)

Calories: 126 Kcal

Total carbohydrates: 2g

Fiber: 1g

Sugar: 0.4g

Protein: 3g

Total fat: 12g

Saturated fat: 4g 

Cholesterol: 29 mg

Sodium: 6 mg

Potassium: 48 mg



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