Buttery, crumbly, and packed with crunchy pistachios, these keto pistachio shortbread cookies are a simple, low-carb treat perfect for dessert, snacks, or holiday baking.
Author:Jane Summerfield
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:16 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American, Keto, Low-Carb
Ingredients
Scale
1 ¾ cups almond flour
½ cup powdered erythritol
½ cup butter, softened
1 teaspoon vanilla extract
¼ teaspoon almond extract (optional)
¼ teaspoon salt
½ cup chopped pistachios (unsalted)
1 tablespoon unsweetened almond milk (optional)
Instructions
Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine almond flour, powdered erythritol, and salt. Stir until evenly mixed.
Add softened butter, vanilla extract, and almond extract (if using). Mix until dough forms. If dough is too crumbly, add almond milk, a little at a time.
Fold in chopped pistachios evenly.
Roll dough into a log about 2 inches in diameter. Wrap in plastic wrap and freeze for 20 minutes.
Slice chilled dough into ¼-inch thick rounds and place them on the baking sheet.
Bake for 12-15 minutes, until edges are lightly golden.
Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For best texture, use finely ground almond flour.
Adjust sweetness to taste before baking.
Cookies can be stored in an airtight container for up to 1 week or frozen for up to 1 month.
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