Sugar-Free Shortbread Cookies – Buttery, Nutty, and Lightly Low-Carb

Shortbread is that one cookie that screams “simple,” but is secretly tricky to get right without sugar or flour. I was skeptical. But once I got the ratios dialed in—especially with a good low-carb sweetener and the right flour swap—it gave that crisp-tender, buttery crumble that actually worked.

The original recipe is sugar-free, yes—but not keto because of the flour. So let’s fix that.

💡 What Makes These Work (Even Without Sugar)

• Butter base = classic shortbread texture, no compromise
• Finely chopped nuts = crunch and richness to balance sweetness
• Sweetener = Splenda works, but you can easily use monkfruit, erythritol, or allulose
• Texture is key—mix gently and don’t overbake

But: all-purpose flour = carbs. That’s where the keto part breaks. Let’s fix it.

🧾 Original Ingredients + Smart Swaps

Ingredient	Keto-Friendly Swap	Why It Works
2 cups all-purpose flour	2 cups almond flour (or almond + coconut blend)	Keeps it low-carb, still holds shape
5 tbsp Splenda	Powdered monkfruit or allulose	Better flavor, no weird aftertaste
Butter (250g)	Keep as-is	Butter = structure and rich flavor
Hazelnuts + walnuts	Keep or swap with pecans or almonds	Adds texture, fat, and nutty finish
Salt	Keep	Boosts flavor and balances sweet

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⚠️ What Went Sideways (And Why)

What Went Wrong	Why It Happens	How to Fix It
Dough too crumbly	Used only coconut flour	Blend with almond flour or add egg yolk
Cookies spread too much	Butter too soft or too warm	Chill dough 10–15 min before shaping
Too dry or bland	Not enough sweetener or underbaked	Use powdered sweetener and bake fully

👩‍🍳 Step-by-Step (Keto Version)

1. Preheat oven to 320°F (160°C). Line a baking sheet with parchment.
2. In a bowl, mix 250g softened butter, 5 tbsp powdered monkfruit, and 1 tsp salt.
3. Sift in 2 cups almond flour (or 1 ½ cups almond + ½ cup coconut flour). Mix until just combined.
4. Fold in 100g chopped hazelnuts and 100g chopped walnuts.
5. Scoop 1 tbsp dough per cookie. Shape into discs about ½ inch thick.
6. Bake for 12–14 minutes, until just starting to golden at the edges.
7. Cool on the tray for 5 min, then transfer to a rack.

✅ These firm up as they cool—don’t overbake or they’ll turn sandy.

🧠 What I Do Now (That I Didn’t at First)

• I chill the dough for 10–15 min before baking—keeps the shape tight and the texture crumbly-soft.
• I use a silicone mat instead of parchment—less browning on the bottoms.
• I portion the dough into 40 cookies using a cookie scoop—it keeps macros super simple.

🧊 How I Store and Track It

• Room temp: Airtight container up to 1 week
• Freezer: Freeze in layers with parchment between; keeps for 2 months
• Macros (keto version, per 1 cookie out of 40):
  Calories: ~90
  Net Carbs: ~1.5g
  Fat: ~8g
  Protein: ~1.7g

❓ Is This Sugar-Free?

✅ Yes – but only if you’re using a sugar-free sweetener like:

• Monkfruit + erythritol (Lakanto)
• Allulose
• Swerve (erythritol-based)

Splenda is sugar-free too, but it’s not ideal for baking on keto due to fillers. So go powdered for texture and flavor.

📊 Full Nutrition Facts – Per Cookie (Original Recipe)

Nutrient	Amount
Calories	99 kcal
Total Fat	8.1 g
Saturated Fat	3.4 g
Carbohydrates	5.7 g
└ Fiber	~0.5 g
Net Carbs	~5.2 g
Protein	1.7 g

Check out More Recipes:

• Sugar-Free Almond Flour Cookies – Low-Carb, Gluten-Free, and Seriously Nutty
• Sugar-Free Peanut Butter Cookies – 3 Ingredients, Big Flavor, Zero Guilt
• Sugar-Free Oatmeal Cookies – Chewy, Guilt-Free, and Actually Worth Making