Keto Almond-Flour Shortbread

Buttery keto shortbread built on almond flour and a powdered sugar substitute — no wheat, ~1–2g net carb per cookie. Sized to use a full stick of softened butter, which is exactly what creaming needs (don't melt it).

Ingredients

• 1 stick (8 tbsp / 113 g) softened unsalted butter
• 2 cups (200 g) blanched almond flour
• ⅓ cup (~65 g) powdered erythritol or monkfruit-erythritol blend (e.g. Swerve Confectioners), to taste
• 1 tsp vanilla extract
• ¼ tsp salt (halve or omit if using salted butter)
• Optional: ½ tsp almond extract or 1 tsp lemon zest

Instructions

1. Cream the softened butter and powdered sweetener together until light and fluffy — this needs room-temperature butter, so the counter-softened stick is perfect.
2. Beat in the vanilla and salt (plus almond extract or lemon zest, if using).
3. Add the almond flour and mix to a soft, slightly crumbly dough. Press it together with your hands if needed.
4. Shape it one of three ways: press into a parchment-lined 8x8 pan about ½ inch thick and score into fingers; or roll into a log, chill, and slice into rounds; or roll out and cut shapes.
5. Chill the shaped dough 20–30 minutes so it holds its shape and doesn't spread.
6. Bake at 325°F (163°C) for 12–18 minutes, until the edges are just golden. Almond flour browns and burns fast — watch it near the end.
7. Cool COMPLETELY in the pan before cutting or moving. It's fragile while warm and firms up to a proper snap as it cools.

ketolow-carbdessertshortbreadgluten-freealmond-flour