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Low Carb Shortbread Christmas Cookies


Servings: 30
Serving size:  1cookie 
Calories: 83kcal
Carbohydrates: 1g 
Protein: 2g
Fat: 8g
Fiber: 1g



  • 4.41 oz butter

  • ½ cup erythritol -or adjust for sweetness and see notes for alternate sweeteners

  • 7.05 oz blanched almond meal/flour

  • ⅓ cup coconut flour

  • 1 teaspoon baking powder

  • A pinch salt

  • 1 large egg

  • 1 ½ teaspoons vanilla extract


  1. Preheat oven to 155 C/310 F fan forced

  2. Beat the butter and sweetener with electic beaters until creamy. Add the egg and vanilla extract into the butter mixture and beat until combined. Finally add the dry ingredients and continue to beat until combined. Create a smooth ball with the dough.

  3. To Create Cookie Dough Rolls and Slice The Cookie Rounds- Cut the dough ball in half. Shape each half into a cylindrical shape. Place a length of cling wrap on the bench and place one cylinder along the middle of the wrap. Using your hands, start to create a smoother shape, cookie size in diameter, compressing the dough to remove any pockets of air. The dough will be slightly sticky especially if it is warm.

  4. Roll the cylinder up in the cling wrap and continue to roll and shape it into a nice round shape. Square off the ends and twist the cling wrap on the ends to seal. Repeat the process with the other half of the dough.

  5. Place the dough the fridge (or freeze) for approximately 30 minutes or until the dough is firm. If the dough isn't too sticky, you can slice the round of dough immediately.

  6. To slice into biscuit rounds, simply unwrap dough and using a sharp knife, slice off cookies approximately 5 mm/0.2" thick, ready to bake. Smooth off edges with hands if desired. Heat from your hands will soften the cookies so don't over handle. Prick your cookies with holes if desired for a shortbread look.

  7. Cookie Cutter Method - Roll your dough out between 2 sheets of baking paper to about 5 mm/0.2 mm thick. Remove the top sheet of paper and cut your shapes out of the dough. Use a spatula to slide the cookies off the paper and onto your baking paper ready for baking. If the cookie dough is too soft, refrigerate for 30 minutes or until it firms up slightly.

  8. To Bake - Place cookies onto baking paper with space in between. Bake for 10-12 minutes at 155 C/310 F fan forced, or until cooked through. Allow to cool on the tray before moving onto a cooling rack to cool down completely. Take care as they are deliciate when they are warm. Adjust oven temperature if the cookies are browning too much.

  9. Cookies will crisp up slightly as they cool. These cookies are best eaten fresh but can be stored in an airtight container for up to 5 days. You can dust them with icing/confectioners sweetener or drizzle with low carb icing sugar mixture to decorate.

Original Recipe: KETohh

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