Keto Almond Shortbread Cookies

  • Yield : 15 cookies
  • Cook Time : 15m
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  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 1/2 cup erythritol (see Cook's Note)
  • 2 ounces cream cheese, at room temperature
  • 1/2 teaspoon almond extract
  • 1 large egg
  • 1/2 cup sliced almonds


Step 1

Mix together the almond and coconut flours in a small bowl.

Step 2

Combine the butter and erythritol in a medium bowl and beat with an electric mixer until light and fluffy, 2 to 3 minutes. Add the cream cheese and continue to beat until smooth, about 1 minute more. Add the almond extract and egg and beat until combined. Add the flour mixture and continue beating until just combined and smooth. Gently fold in the almonds.

Step 3

Place the mixture onto a piece of parchment or wax paper and, using the paper, mold the dough into a log. Wrap the log in plastic wrap and refrigerate until firm, at least 1 hour. 

Step 4

Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment. 

Step 5

Slice the dough into 1/2-inch-thick slices and place on the prepared baking sheet. Bake until the edges are golden brown, 18 to 20 minutes. Let cool before serving; the cookies will firm up as they cool. 

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