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Keto Pistachio Shortbread Cookies: A Crispy, Nutty Treat That’s Surprisingly Easy

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.

 

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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