Keto Shortbread Almond Flour Cookies

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I am so excited to share this Keto Pretzel Recipe this time every year.they are my favorite Almond Flour Cookies…and soon, they might be yours too. Some people refer to the holiday time at the end of the year as a “holiday”. But I propose a new name: Cookie Season!Cookie season should be celebrated with these butters Almond Flour Shortbread Cookies. 😉

Ingredients and Substitutes

This section explains how to choose the best ingredients for Almond Flour Shortbread Cookies, the role of each ingredient in the recipe, and substitution options. See recipe card below for measurements.

Basic Almond Flour Shortbread Cookies:

• Wholesome Yum Almond Flour – Of course, almond flour cookies require almond flour! This one is super finely ground and bleached, which is important if you want the best keto pretzels without a gritty texture. Almond flour is not recommended as the result will be grainy or gritty.If you need a nutless version, make Coconut Flour Shortbread Cookies Like These instead.
• butter -Butter will be far superior to any substitute in this almond flour cookie recipe. You can use ghee or even coconut oil as a dairy-free (or vegan) option, but butter has the best flavor and texture. I recommend using salted butter, or if your butter is unsalted, add a little salt to balance the sweetener. Before you start, make sure your butter is softened at room temperature.
• sweetener – I use Besti Monk Fruit Allulose Blend because it has the best texture and doesn’t dry out the cookies. (It also has 0 net carbs and no aftertaste.) You can choose another granular sweetener List of Approved Keto Sweeteners (and use Sweetener Conversion Chart instead), but the texture and taste will vary.
• vanilla extract – There are very few ingredients in these keto pretzels and the quality can vary greatly.I like this brand.

Optional Chocolate Dipping Sauce:

• sugar free chocolate – any one is fine, but i like it this brand Unsweetened Chocolate Chips.
• coconut oil – Helps the chocolate harden as it cools and gives it a beautiful sheen (rather than matte) as it sets.
• chopped nuts – I use pecans, but any other Keto Nuts will work.

How to Make Almond Flour Cookies

This section describes how to make keto shortbread cookies with almond flour, with step-by-step photos and details on the technique. See the recipe card below for full instructions.

Basic Keto Pretzel Cookies:

1. Creamy Butter and Sweeteners. Using a mixer, combine the butter and Besti in a large mixing bowl until fluffy and light in color.
2. add other ingredients. Add vanilla, then start adding almond flour. Do this slowly, about half a cup at a time. The dough will be crispy.

3. form. Using a cookie scoop, scoop out gluten-free shortbread cookie dough and place on a parchment-lined cookie sheet.
4. flatten. Flatten each dough to about 1/3 inch thick; make sure they are the same size and thickness for good cooking. Poke with a fork.
5. bake. Bake the almond flour shortbread cookies until golden brown. Cool completely before removing from the pan as they will be fragile at first.

Optional chocolate dipping rim:

1. Melted Sugar Free Chocolate Add a little coconut oil to a double boiler.
2. Dip half of the almond flour cookie in the chocolate and place on a parchment-lined pan.
3. Immediately sprinkle with chopped nuts before the chocolate sets.
4. Refrigerate before processinguntil the chocolate is firm.

Tips for the Best Almond Flour Cookies

While it’s super easy to make these gluten-free shortbread cookies, there are a few things to keep in mind:

• Apply butter correctly. Always start the hand mixer on a low speed so the butter and sweetener don’t fly all over the place, then increase as you start to mix. This method creates a small amount of air, so you’ll end up with more cookies. And because air isn’t thermally conductive, the butter and sweeteners in the cookies melt more slowly during baking. This means your keto almond cookies will end up with a finer crumb.
• Start with soft but not too soft butter. If your softened butter is too hot, it won’t form those air pockets. That’s why you want it to soften naturally rather than speeding up the process in the microwave. Take it out of the freezer, chop it up, and wait about 10-15 minutes – that’s the “just right” softness of these almond flour shortbread cookies.
• Do not over-stir the butter. If you do this, the air will actually break down and have the opposite effect of what you want. Five minutes is perfect.
• Use blanched almond flour. The type of almond flour you use is important.it needs to be peeled almond flour The right texture to be a keto pretzel.
• Gradually add almond flour. If you pour it in all at once, it won’t mix well and you’ll end up mixing too long and affecting the final texture.
• Scrape down the sides of the bowl. Pause to scrape while creaming and scrape again after adding almond flour. If you skip this step, you will end up with some parts that are denser than others.
• Gently pipe dough into cookie scoops. If it’s too loose there, it might not hold together when you release it. A tablespoon of lightly wrapped dough, flattened to about 1/3 inch thick, will give you the most delightful low-carb shortbread cookies!
• Adjust oven time as needed. There are many factors that can affect the baking time of these keto almond flour cookies, including the thickness of the cookies, the pan you use, your liners, the size of your oven and thermometer, and even the weather outside. So check immediately after 10 minutes in the oven, then every few minutes. Do not open the oven too far to check, as the oven temperature will drop. If you have a light, it’s best to use one when you need it, and the door only has a small crack.
• Wait patiently after baking. Your almond flour shortbread will be too soft and crumbly when they first come out of the oven. Let them cool completely before handling them so they can harden.

Variety

• Almond Flour Chocolate Chip Cookies – Fold the chocolate chips into the almond flour cookie dough before baking instead of dipping. (These will be keto shortbread cookies with chocolate chips, so if you prefer a more classic chocolate chip cookie, make These Keto Chocolate Chip Cookies instead. )
• cookies – Make a thumbprint on each cookie before baking, then fill with your favorite jam.I like this brandor sometimes do it yourself Sugar Free Chia Jam.
• Extract -Try almond extract or whatever you like instead of vanilla.

Storage Instructions

Like most almond flour cookie recipes, this one will last a while on the counter – at least a few days Good in an airtight container.

If you want them to keep longer, the fridge is fine over a week.

How to Freeze Keto Pretzels

If you want to bake these fresh keto almond flour cookies for parties, the holidays or just because you love the deliciousness still warm in the oven, you can! Make cookie dough and freeze. There are many options here:

• Freeze a whole ball of dough Then defrost to make gluten-free shortbread.
• Scoop out the dough into cookies and freeze on a parchment-lined baking sheet. Once solid, transfer to a plastic freezer bag. When ready to put in the oven, you can bake frozen cookies.
• Freeze Keto Cookies with Almond Flour back They are already baked. Thaw in the refrigerator or counter.

More Almond Flour Cookie Recipes

If you like these almond flour shortbread cookies, you might also like some other sugar-free cookies made with almond flour:

Keto Shortbread Almond Flour Cookies

A buttery keto pretzel recipe with only 4 ingredients and 1.7 grams of net carbs! These almond flour cookies taste like real shortbread.

Prepare: 10 minute

chef: 12 minute

All: twenty two minute

Serving Size: 18 (Adjust the scale recipe)

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Basic Keto Pretzel Cookies

instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

Basic Keto Pretzel Cookies

1. Preheat oven to 350°F (177°C). Line a cookie sheet with parchment paper.

2. Using a hand mixer or stand mixer, beat together the butter and Besti until fluffy and light in color.

3. Add vanilla extract. Add almond flour, 1/2 cup (64 g) at a time. (The dough will be thick and a little crunchy, but should stick together when pressed together.)

4. Spoon round tablespoons of dough onto prepared cookie sheets. Flatten each cookie to about 1/3 inch (0.8 cm) thick. (You can make them as thick or thin as you like. Remember, they don’t fall apart or thin during baking, so make them as thin as you want when you’re done.)

5. bake about 12 minutes, until the edges are golden. Let cool completely in the pan before handling (cookies will firm up as they cool).

optional chocolate dipping sauce

1. Allow gluten-free shortbread cookies to cool completely and firm before dipping in chocolate. Line a small baking sheet with parchment paper (refrigerator-friendly).

2. Melt unsweetened chocolate and coconut oil in a double boiler. Once melted, dip the cookies in half of the chocolate and place on a lined sheet pan. Sprinkle with chopped nuts immediately before the chocolate sets.

3. Chill in the refrigerator before processing until the chocolate is firm.

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recipe notes

Serving Size: 1 cookie

• Nutritional information excludes optional chocolate sauce and pecans.
• Salted butter is recommended. If using unsalted, add a few pinch of sea salt to the dough in step 3.
• Want to make these with coconut flour?use This Coconut Flour Shortbread Cookie Recipe.

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 124

fat 12 grams

protein 3g

total carbohydrates 3.3 grams

net carbs 1.7 grams

fiber 1.6 grams

sugar 1 g

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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