Crisp, melt in your mouth coconut flour shortbread cookies. Made with only five ingredients you probably already have in your gluten-free, low carb pantry!
Shortbread cookies have always been one of my favorite cookies and looking for a way to enjoy this classic recipe while doing a keto diet was an absolute must for this girl.
These delightful cookies can be rolled out for when you want to use cookie-cutters or as a slice and bake recipe.
You can also make these ahead and keep a roll in the freezer for a longer prep ahead option. Then, it’s just a matter of allowing the shortbread dough to thaw slightly while the oven preheats before slicing and baking.
The richness that the butter in shortbread cookies have is unmatched. It’s the perfect any time cookie that is especially welcomed for Christmas and holiday baking!
I already have an almond flour shortbread cookie recipe that is well-loved on the site but after a few requests for a coconut flour version, I gladly conceded.
And in case you don’t know I have a complete list of Keto Cookies that any cookie lover doing keto would enjoy exploring. So be sure to check out the collection!
Coconut Flour Shortbread Cookies
Not only are these a delicious coconut flour cookie recipe but they are also very, very low in carbs. In fact, they are virtually carb-free with only 0.1 net carbs per cookie!
You read correctly, these cookies make a great choice for anyone doing the keto diet who wants to ensure they are not kicked out of ketosis while doing the keto diet.
How To Make Keto Coconut Flour Shortbread Cookies
Look, for an authentic keto shortbread cookie recipe, you shouldn’t cut corners. This means you’ll be doing this recipe old school and use your fingers instead of a food processor.
I am a big fan of quick and easy recipes but sometimes you need to just make up your mind to create a recipe the way our ancestors did, back when using your hands was the only way to make shortbread cookies.
Can you use a food processor to make these coconut flour shortbread cookies and speed things up? Sure, but the texture will be just a tad off in my opinion. For a nice crumbly texture, you’ll need to use your fingers to form the dough.
But why Hilda? Well, because a true shortbread recipe should not be overly handled. It’s what ensures the texture we all love from a great shortbread recipe.
Trust me, you’ll be rewarded with a buttery, crisp shortbread cookie that will have your tastebuds singing.
You’ll be using only cold butter for this recipe. Your butter should be cold enough that when slicing it retains its shape easily. It doesn’t have to be ice-cold but it should NOT be at room temperature either.
Using cold is what gives the cookies their distinctive texture.
This cookie dough can be rolled out and cut with cookie cutters or sliced and baked, in both cases the dough will need to be chilled for a minimum of 30 minutes before baking.
Slice And Bake Instructions
You’ll need to form a roll if you are wanting to slice and bake your cookies. To do so, simply transfer the dough onto a piece of plastic wrap and roll into a 2 1/2 inch diameter log.
Twist the ends to ensure the dough roll is tightly enclosed and place in the refrigerator to chill for at least 30 minutes or up to 3 days.
Once the dough has had time to cool and harden, you can slice and bake your cookies in the preheated 300-degree oven. You’ll want to do so on parchment-lined cookie sheets and bake for 15-18 minutes until lightly golden brown.
Cookie Cut Out Instructions
If you choose to roll out the dough and cut out the cookies, you will need to form the cookie dough into a disk and wrap it with plastic wrap before placing it in the refrigerator for a minimum of 30 minutes.
Once the dough is ready allow the dough to rest on the counter before rolling between two sheets of parchment paper. Use sharp cookie cutters, cut out your cookies and place on parchment-lined cookie sheets.
Then bake your cookies for 15-18 minutes or until lightly brown.
Freeze Ahead Slice And Bake Option
For quick cookie baking when the need arises, I am going to give you freezer instructions.
If you opt to freeze the dough, simply place the shortbread dookie dough roll (s) into a large, freezer sealable bag and freeze for up to one month.
To bake from frozen, you will need the dough to thaw for a couple of minutes. I recommend doing so while the oven is preheating.
Then it’s just a matter of adding the slices to a parchment-lined cookie sheet and baking. You may need to add a minute or two to the baking if using this method.
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
Note that the full printable recipe card is at the bottom of the post. The following are just the ingredients and materials you’ll need.
- Coconut flour
- Unsalted butter (butter should be cold)
- Granulated sugar substitute
- Vanilla extract
- Baking powder
- Sea salt
Materials Needed To Make Keto Coconut Flour Shortbread Cookies
In order to make these keto-friendly coconut flour shortbread cookies, you will need a few items. Thankfully, these materials are also pretty standard kitchen tools. Perhaps the only thing you may not have from this list is the 9-inch springform pan.
Sugar Substitute Options
When it comes to choosing which sugar-substitute to use for these shortbread keto cookies, I have several options for you to pick from.
My number one choice is Lakanto Monk Fruit because the texture and flavor are what I have found to be the closest tor real sugar and because the flavor fools your taste buds like nothing else I’ve found in the market.
Having said that, I’m also partial to the brand Swerve which is an erythritol blend. Similar to Lakanto it uses sugar alcohols and has a 0 % impact on blood sugar.
Personally, I don’t like using stevia because I am sensitive to the aftertaste. But if that’s not the case for you, you could certainly use the stevia and erythritol-based brand Pyure for this cookie recipe.
However, if you go this route, you will want to use 1/2 the amount called for in this recipe since it’s much sweeter.
My goal is to create keto cookies that help make this ketogenic diet a delicious breeze and frankly, I think this recipe accomplishes beautifully.
Otherwise staying committed becomes a major chore and quitting becomes inevitable. And that is not an option for many of us.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books!
In case you don’t know I have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
- Line two cookie sheets with parchment paper.
- In a medium-sized bowl combine the coconut flour, sugar substitute, salt, and baking powder in a medium-sized bowl.
- Take the butter out of the refrigerator and then slice the butter into about 30 slices.
- Distribute the butter and vanilla extract into the flour mixture with your fingers.
- Using your fingers rub the pieces of butter into the flour mixture and work into the mixture for about 5 minutes until the dough forms together. (note this recipe should be done by hand for best results)
- If using the slice and baking method, transfer the dough to a piece of plastic wrap and roll into a 2 1/2 inch log. Twist the sides of each end of plastic wrap to make sure the dough is properly wrapped.
- Place the dough in the refrigerator to chill for at least 30 minutes. If not baking the same day you can leave refrigerated for 3 days or follow the freezing instructions if needing to store longer.
- Once ready to bake, using a sharp knife slice the dough and place on prepared cookie sheets and bake for 15-18 minutes or until lightly golden brown.
- If you are opting to roll out the dough to use cookie cutters, you will need to form the cookie dough into a disk and wrap it with plastic wrap before placing it in the refrigerator for a minimum of 30 minutes.
- Then allow the dough to rest on the counter for about 5 minutes before rolling between two sheets of parchment paper.
- Pre-heat oven to 300 degrees.
- Using sharp cookie cutters, cut out the shapes to form your cookies and place them on the prepared baking sheets.
- Bake in a 300 degrees oven until the edges are lightly golden brown about 15-18 minutes.
- Allow the baked shortbread cookies to cool in the cookie sheet for 5 minutes before transferring to a cooling rack.
- Store your leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Transfer the dough to a piece of plastic wrap and roll into a 2 1/2 inch log. Twist the sides of each end of plastic wrap to make sure the dough is properly wrapped.
Then simply place the shortbread dookie dough roll (s) into a large, freezer sealable bag and freeze for up to one month.
To bake from frozen, you will need the dough to thaw for a couple of minutes before proceeding. I recommend doing so while the oven is preheating.
Then it's just a matter of using a sharp knife to slice 1/3 inch slices adding the slices and adding the cookie dough to a parchment-lined cookie sheet and baking.
You may need to add a minute or two to the baking if using this method.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 70Total Fat: 7.8gSaturated Fat: 4.9gCholesterol: 20mgSodium: 56mgCarbohydrates: 0.3gNet Carbohydrates: .1gFiber: 0.2gSugar: 0.1gProtein: 0.2g