Buttery Keto Shortbread Cookie Recipe

This keto shortbread cookie recipe is buttery, light, soft, and chewy. It is the perfect keto shortbread base!

Prep Time: 15 mins

Cook Time: 8 mins

Total Time: 23 mins

Servings: 12 cookies

NET Carbs: 1.7g

Protein: 1.1g

Fat: 8.7g

To start, mix the butter and sweetener together in a bowl. Then stir in the coconut flour and vanilla extract.
Mix your cookie dough well. Let the dough rest on the counter for 5-10 minutes to allow the dough to thicken and become crumbly as the coconut flour absorbs the butter.
Form the dough into a ball and cover with plastic wrap or a towel. Chill the dough in the refrigerator for 15-20 minutes.
After chilling, form the dough into cookies by rolling the dough out between 2 pieces of parchment paper until it is ¼ inch thick. Cut cookies with a cookie cutter. You can also form cookies by scooping the dough into balls with two spoons.
Arrange the cookies on a lined cookie sheet and bake for 8-10 minutes at 165°C/325°F. Let cool and enjoy!