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 coconut flour 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 has is unmatched. It’s the perfect anytime 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 is this a delicious coconut flour shortbread recipe, but it is also very, very low in carbs. In fact, they are virtually carb-free, with only 1 net carb per cookie!
You read it 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.
My friends in the UK may call these coconut flour keto biscuits; in the US, we know them as shortbread, but no matter what you call them, I am hoping you call them delicious!
How To Make Keto Coconut Flour Shortbread Cookies
For an authentic-tasting shortbread made with coconut flour, you shouldn’t cut corners. This means you’ll be doing this recipe old-school and using your fingers instead of a food processor.
I am a big fan of quick and easy recipes, but sometimes you just need to 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 an authentic shortbread recipe should not be overly handled. It’s what ensures the texture we all love in 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 butter 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 want to slice and bake your cookies. To do so, simply transfer the dough onto a piece of plastic wrap and roll it into a 2 1/2-inch-diameter log.
Twist the ends to ensure the dough roll is tightly enclosed, and place it 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 it to rest on the counter before rolling it between two sheets of parchment paper.
Use sharp cookie cutters, cut out your cookies, and place them 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 cookie dough roll(s) into a large, freezer-sealable bag and freeze for up to one month.
To bake frozen, you will need the dough to thaw for a couple of minutes. I recommend doing so while the oven is preheating.
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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.
Ingredients Needed
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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.
Sugar Substitute Options
When it comes to choosing which sugar substitute to use for these sugar-free shortbread coconut flour 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 to 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 half the amount called for in this recipe since it’s much sweeter.
Otherwise, staying committed becomes a major chore, and quitting becomes inevitable. And that is not an option for many of us.
I sure hope you will give this recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
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In case you don’t know, we 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.
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So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
To say we needed God’s intervention is to put it mildly. Following the Holy Spirit’s prompting, we got on the path to real transformation.
Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives.
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Keto Shortbread Coconut Flour Cookies (Gluten-Free)
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! It's a keto coconut flour shortbread cookie recipe you are sure to fall in love with!
Ingredients
- 1 cup unsalted butter (butter should be cold)
- 1/2 cup of granulated sugar substitute
- 1 1/2 teaspoon of vanilla extract
- 1 cup of coconut flour
- 1 teaspoon of baking powder
- 1/4 teaspoon sea salt
Instructions
- 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. It's key to really incorporate all the butter into the dry ingredients so that there are no visible pieces of butter.
- 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 it into a 2 1/2 inch wide 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 on the same day you can leave it refrigerated for 3 days or follow the freezing instructions if you need to store it longer.
- Once ready to bake, using a sharp knife slice the dough and place it 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.
- Preheat the 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 for about 15-18 minutes.
- Allow the baked shortbread cookies to cool on the cookie sheet for 15 minutes before transferring them to a cooling rack. The cookies are very fragile until they cool completely.
- Store your leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Notes
Freezing Instructions
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: 1Amount Per Serving: Calories: 70Total Fat: 7.8gSaturated Fat: 4.9gCholesterol: 20mgSodium: 56mgCarbohydrates: 1.2gNet Carbohydrates: 1gFiber: 0.2gSugar: 0.1gProtein: 0.2g
