Keto Shortbread Cookies are soft and delicious and will cure your sweet tooth without going over on your daily macros. These Key Lime Keto Shortbread Cookies are a tart and tangy low carb dessert everyone will love.
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I have been on a bit of a keto cookie bender the last few weeks. I blame ordering a whole five-pound bag of the best tasting almond flour - it is just so easy to use in all the things!
Keto Shortbread Cookies are softer than Sugar Cookies and a bit less sweet - but of course you can add more sweetness as your taste desires. They are more buttery than sugar cookies too, making them the perfect keto cookie!
I used Swerve granulated sweetener for my keto shortbread cookies as I feel it has less of the "minty" after taste of many keto sweeteners. You can also use granulated monk fruit.
Related Article: Keto Peanut Butter Cookies
Each one of these Keto Shortbread Cookies has only one net carb! So you can even indulge in two or three!
Don't want them to be key lime? No problem - simply leave the line extract out! In fact, you can even change up the flavor simply by changing up your extracts!
Key Lime Keto Shortbread Cookies
Ingredients
- 1 1/2 cups almond flour
- 1/3 cup swerve granulated
- 1 stick (8 Tbsp) butter, softened
- 2/3 tsp key lime extract
Directions
In an electric mixer, mix together butter and almond flour until well combined.
Slowly add in swerve and continue mixing.
Drizzle in extract and let mix about 60 seconds to make sure flavoring is spread throughout dough.
Using a spoon, scoop out dough and roll into 12 even dough balls - a little bigger than 1” each.
Place on parchment lined cookie sheet several inches apart.
Using your fingers, gently press down each one.
Bake at 350º for 11 minutes or until bottoms just begin to brown.
Remove from oven and let cool. Cookies will be soft to the touch.
Keep stored in an airtight container for up to one week.
Key Lime Keto Shortbread Cookies
These Key Lime Keto Shortbread Cookies are soft and delicious and will cure your sweet tooth without going over on your daily macros.
Ingredients
- 1 1/2 cups almond flour
- 1/3 cup swerve granulated
- 8 Tbsp butter softened
- 2/3 tsp key lime extract
Instructions
- In an electric mixer, mix together butter and almond flour until well combined.
- Slowly add in swerve and continue mixing.
- Drizzle in extract and let mix about 60 seconds to make sure flavoring is spread throughout dough.
- Using a spoon, scoop out dough and roll into 12 even dough balls - a little bigger than 1” each.
- Place on parchment lined cookie sheet several inches apart.
- Using your fingers, gently press down each one.
- Bake at 350º for 11 minutes or until bottoms just begin to brown.
- Remove from oven and let cool. Cookies will be soft to the touch.
- Keep stored in an air tight container for up to one week.
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Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 149Total Fat 15gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 8gCholesterol 20mgSodium 61mgCarbohydrates 3gFiber 2gSugar 1gProtein 3g
Kelly says
Can I substitute key lime extract with fresh lime juice?
Moscato Mom says
Absolutely. The flavor wont be as strong but that is ok. If it seems a bit too thin you can add an additional tablespoon of almond flour 🙂