Chocolate Keto Shortbread Cookies

Updated: Dec 24, 2020

Keto Friendly Holiday Cookies

Shortbread cookies are classic Christmas. This recipe allows you to stick to your keto lifestyle while still indulging in a little holiday cheer. Pair them with a glass of keto eggnog or hot buttered rum, and your favorite holiday movie for the perfect December evening in.

Originally, we set out to make shortbread cookies, but we were also craving something chocolate-y. To satisfy that sweet tooth, we decided to combine two amazing Christmas flavors and make these rich chocolate shortbread.

The first step to creating these delectable morsels is to cream together sweetener and butter. This step is important because it creates the proper texture of traditional shortbread. Make sure the butter is at room temperature as you don't want it to be too soft. We found it was best to let the butter come to room temperature a bit before starting the recipe rather than using the microwave. Cream together the sweetener and butter for approximately 5 minutes, or until light and airy.

Once the butter and sweetener has been mixed enough, add vanilla and the cocoa powder, and continue mixing until fully incorporated. Scrape the sides with a spatula to bring the ingredients together in the bowl.

Next, add the almond flour a half cup at a time mixing between each addition. At the end, you should have a fairly stiff dough.

Put the dough between two sheets of parchment paper and roll it out to around 1/3 inch thick.

Using a cookie cutter, cut shortbread and place onto a baking sheet lined with parchment paper. Once you've cut all the cookies, take the trimmings and roll them in the parchment again until all the dough is used. Prick with a fork and bake at 350F for 12 minutes.

The cookies will be quite soft when you first pull them out of the oven, so let them cool on the pan, over a cooling rack for several minutes, until firm enough to move off the pan, and onto the cooling rack.

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  1. Preheat oven to 350F. Cream together sweetener and butter until light and airy.

  2. Mix in cocoa powder and vanilla.

  3. Add almond flour 1/2 cup at a time, mixing between each addition.

  4. Once the dough is fully mixed, place it between 2 pieces of parchment paper and roll it out to 1/3" thick.

  5. Using a cookie cutter, cut out cookies and place onto baking sheet lined with parchment paper.

  6. Bake for 12 minutes. Once removed from the oven, allow to cool for a couple minutes on the baking sheet then transfer to a cooling rack.

NUTRITION INFO Per Cookie (makes 28 cookies)

84.3 calories

7.8g fat

4g total carbs

1g fibre

2.3g sugar alcohols

0.7g net carbs

2g protein

If you've made this recipe, comment below or tag us on Instagram @redhotketo, we'd love to hear about it. If there's any recipes you'd like to see in the future, hit us up in the comment section below!


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