These Keto Shortbread Cookies are a classic holiday favorite. The low carb thumbprint cookie dough is easy to make in one bowl then indented and filled with your choice of sugar-free jam! They’re gluten free, grain free and take less than 10 minutes to prep!
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KETO CHRISTMAS COOKIES
It’s officially cookie season and one of our favorite holiday cookies we make every year are Classic Jam Thumbprint Cookies. Ever since switching to a mostly grain-free diet due to my health, I’ve been on a mission to recreate all of our favorite Christmas cookies and so far we already have keto sugar cookies, keto gingerbread cookies and keto snowball cookies.
These Keto Shortbread Cookies are soft, buttery and perfect if you’re looking for a delicious low carb keto cookie recipe for your Christmas cookie platter. Plus, the low carb cookie dough is made in just one bowl, with no mixer required!
Ingredients you need for the shortbread cookies
Classic shortbread cookies are made with all purpose flour, butter, eggs, baking powder and granulated sugar. These buttery keto shortbread cookies are sugar-free, gluten-free, grain-free and made with:
- Superfine blanched almond flour (I have not tested this with coconut flour but if you are allergic to nuts, you can sub with finely milled sunflower flour)
- Solid ghee OR organic refined coconut oil for a vegan thumbprint cookie (not melted – you want the consistency to be similar to softened butter)
- Sugar-free maple syrup (we use Lakanto) OR pure maple syrup if you’re looking for a paleo thumbprint cookie recipe
- pure vanilla extract
- Almond extract – optional: just a tiny bit to give it flavor but feel free to leave it out
- Brown sugar substitute such as golden monk fruit sweetener OR coconut sugar for paleo – for rolling the dough
- Homemade sugar-free strawberry chia jam or your favorite strawberry / raspberry jam OR sugar-free preserves (Walden Farms, Smuckers or Crofters)
How to make Keto Shortbread Cookies:
- MAKE THE DOUGH: In a large mixing bowl, combine the almond flour, ghee, sweetener, vanilla and optional almond extract. Mix well with a fork until dough is combined.
- CHILL DOUGH: Cover bowl and chill in the fridge for 30 minutes.
- FORM INTO DOUGH BALLS: Remove dough from fridge. Form the dough into 1.5 inch balls and roll into brown sugar substitute or coconut sugar. Make an indentation using your thumb or a 1/4 teaspoon in the center of each dough.
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- Place each dough ball on parchment lined cookie sheet about 1.5 inches apart. Place baking sheet in the freezer while you preheat the oven.
- PREHEAT oven to 360F and BAKE for 10-11 minutes, until just set. Be careful not to over-bake as the cookies will continue to bake after you remove them from the oven.
- Remove from oven and indent into the center of each cookie again, if necessary.
- FILL COOKIES: Allow to cool completely before transferring – otherwise the cookie will fall apart. Transfer to wire rack or cookie tray and fill with favorite jam / fruit preserves.
Is shortbread keto friendly?
Regular shortbread cookies are not typically keto but this keto cookie dough we are using almond flour and sugar-free sweetener so they are low carb keto friendly. The nutritional value for one keto thumbprint cookie is:
- 106 calories
- 4g Net Carbs = 5g Total carbs – 1g Fiber
- 9g Fat
- 2g Protein
Variations and substitutions
- Refined coconut oil – use unrefined coconut oil if you don’t mind the coconut flavor or sub with vegan butter (not paleo). Ghee and unsalted butter work too if not dairy-free
- Maple syrup – you can sub with your favorite liquid sweetener such as coconut nectar syrup, agave or honey (if not vegan). To make keto turtle cookies, simply swap with a sugar-free maple syrup OR yacon syrup
- Fill the cookies with your favorite nut butter or a dairy-free caramel like our Turtle Cookies
Storage Instructions
HOW TO STORE: Store the baked cookies in an airtight container in the fridge for up to 5 days.
Can I freeze shortbread cookies?
Yes! You can either freeze the unbaked dough balls or the baked cookies. To freeze dough balls, simply place the dough balls in a baking sheet and freeze for 20 minutes. Then transfer the dough balls to a large zip-lock bag.
To freeze baked thumbprint cookies, simply place the keto cookies on a baking sheet in a single layer and freeze for 20 minutes. Then transfer the cookies to an airtight resealable container and freeze for up to 3 months.
More Christmas keto cookies you’ll love:
These Keto Shortbread Cookies are a classic holiday favorite. The low carb thumbprint cookie dough is easy to make in one bowl then indented and filled with your choice of sugar-free jam! They're gluten free, grain free and take less than 10 minutes to prep!
- 1 1/2 cups superfine blanched almond flour
- 1/4 cup solid ghee OR solid organic refined coconut oil (not melted - you want the consistency to be similar to softened butter)
- 1/3 cup sugar-free maple syrup (we use Lakanto) OR pure maple syrup for paleo
- 1 tsp pure vanilla extract
- 1/4 tsp pure almond extract optional but adds flavor and gives it that signature sugar cookie taste
- 3 Tbs. brown sugar substitute such as golden monk fruit sweetener OR coconut sugar for paleo
- 1/4 cup Homemade sugar-free strawberry jam / raspberry jam OR your favorite sugar-free preserves such as Walden Farms, Smuckers or Crofters
In a large mixing bowl, combine the almond flour, ghee, sweetener, vanilla and almond extract, if using. Mix well with a fork until dough is combined.
- Cover bowl and chill in the fridge for 30 minutes.
- Remove dough from fridge. Form the dough into 1.5 inch balls and roll into brown sugar substitute or coconut sugar. Make an indentation using your thumb or a 1/4 teaspoon in the center of each dough.
Place on a large parchment lined baking sheet about 1.5 inches apart. Place the pan in the freezer while you preheat the oven.
Meanwhile, preheat oven to 360F. Bake for 10-11 minutes, until just set. Be careful not to overbake as the cookies will continue to bake after you remove them from the oven.
- Remove from oven and indent into the center of each cookie again, if necessary.
Allow to cool completely and fill with jam. Transfer to wire rack or cookie tray - do not transfer warm cookies otherwise, they will break apart.
chantalle -
wow, these are amazing! best keto cookies we’ve tried so far and even my picky husband agrees!
Reta P -
These were so delicious! Made them with my family and we are on our second batch. Thank you!
LexiBites -
I just made these for my hubby. They are delicious. Reminds me of a Christmas cookie. He will love them.
Thanks for sharing Kelly!
LExi