These rich and buttery keto shortbread cookies combine almond flour and hazelnuts for a perfectly crisp, low-carb dessert. Just 2g net carbs per serving and packed with healthy fats.
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 18
If you’re on the keto diet and craving something sweet and satisfying, these Keto Nutty Shortbread Cookies are the answer. They’re buttery, nutty, and perfectly crisp — everything you'd want in a classic shortbread but with a healthy, low-carb twist.
Made with almond flour and ground hazelnuts, these cookies are naturally gluten-free and high in healthy fats, keeping you full and energized without the blood sugar crash. Each serving contains only 2g net carbs, making them a perfect fit for any low-carb or ketogenic lifestyle.
Why Nut-Based Flours Are Ideal for Keto Baking
Traditional cookies are typically made with white flour and sugar — two ingredients that spike blood sugar and are strictly off-limits on keto. But by using almond flour and ground hazelnuts, you get:
- High fiber and protein: Almond flour contains about 6g protein and 3g fiber per 1/4 cup (USDA).
- Low net carbs: With only about 2g net carbs per cookie, these are suitable for strict keto plans.
- Heart-healthy fats: Hazelnuts are rich in monounsaturated fats, which support cardiovascular health (NCBI).
Best of all, these cookies have a soft yet crumbly texture that mimics the real thing, thanks to the high-fat content of the butter and nuts.
Ingredients:
- ½ cup butter, plus more for greasing
- ½ cup granulated keto-friendly sweetener (like erythritol or monk fruit)
- 1 tsp vanilla extract
- 1½ cups almond flour
- ½ cup ground hazelnuts
- Pinch of sea salt
Instructions:
- In a mixing bowl, cream together the butter, sweetener, and vanilla until well blended and smooth.
- Stir in the salt, ground hazelnuts, and almond flour. Mix until a dough forms.
- Roll the dough into a 2-inch diameter cylinder. Wrap tightly in plastic wrap.
- Refrigerate for at least 30 minutes to firm up the dough.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly grease with butter.
- Unwrap the dough and slice it into 18-20 cookies. Place evenly on the prepared baking sheet.
- Bake for 10 minutes, or until edges are firm and lightly golden.
- Allow cookies to cool completely before serving. They’ll firm up more as they cool.
Nutrition Facts (Per Cookie):
- Calories: 105
- Fat: 10g
- Net Carbs: 2g
- Protein: 3g
Sweeteners on Keto: What to Use
For best results, use erythritol, monk fruit sweetener, or allulose. These sugar alternatives are low-glycemic and don’t spike insulin. Erythritol, for example, has a glycemic index of 0 and is widely used in keto baking.
If you’re new to sugar-free sweeteners, this guide by Healthline compares the best options for low-carb diets.
Storage & Serving Tips
Store the cookies in an airtight container at room temperature for up to 5 days. For longer freshness, refrigerate them. They’re delicious on their own or paired with coffee, tea, or even a keto-friendly chocolate drizzle.
Bonus Keto Resource:
Want more low-carb dessert ideas like this? Download our FREE 21 Keto Recipe Cookbook filled with satisfying treats, snacks, and meals that support your keto journey.
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