Easy Keto Shortbread Cookies (Using Pantry-Staples!)
These keto shortbread cookies taste so good that you won’t believe they're low-carb. Plus, they're made using simple ingredients for the most delicious flavor!
Prep Time10 minutesmins
Cook Time18 minutesmins
10 minutesmins
Total Time38 minutesmins
Course: Dessert
Cuisine: American
Keyword: Keto Shortbread Cookies
Servings: 10people
Author: The Farm Girl Blog
Ingredients
Pistachio Cookies Batter Ingredients
12oz.– unsalted butter softens to room temperature
1cup – Monkfruit sweeter
1large – egg(I used home-raised chicken egg)
1tsp.– pure vanilla extract
½tsp.– sea salt
½cup– crushed pistachio nuts
4cups – organic all-purpose Gluten-Free flour
½tsp.– baking powder
Pistachio Cookies Topping Ingredients
6oz.– low sugar chocolate chips or bar
¼cup– whole milk(or almond milk)
½cup– crushed pistachio nuts
Instructions
How to Make Keto Shortbread Cookies Batter
To make gluten-free pistachio shortbread cookies, start by gathering all of the necessary ingredients. Measure out the pistachio nuts and crush them in a food processor. Set them aside for later use.
Next, add the butter and sugar to a mixing bowl. Attach a paddle attachment to the mixer and cream the butter and sugar together until the mixture is creamy and the sugar has dissolved slightly.
Once the butter and sugar are creamed, add an egg, vanilla extract, and a pinch of sea salt to the mixture. Mix everything together until it is well combined.
Now it is time to add the gluten-free flour, crushed pistachios, and baking powder to the mixing bowl. Mix everything together on a low speed until a dough forms.
Transfer the dough from the mixing bowl onto a lightly floured surface.
Knead the dough into a ball and roll it out until it is about ¼-inch thick. Be sure to sprinkle more gluten-free flour on the dough as needed to prevent sticking.
Using a cookie cutter with a diameter of 2.5 inches, cut out the cookies from the rolled-out dough.
Carefully transfer the cookies onto a baking sheet lined with parchment paper using a chef's spatula.
Bake the cookies in the oven at 350°F for 15 to 18 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack.
Note: If the cookies are still a bit warm, they may be fragile; handle them gently. Use the chef spatula to carefully transfer the cookies onto a cooling rack.
How to Make Chocolate Drizzle
Now it is time to make the chocolate drizzle. In a bowl placed over a hot water bath, melt the chocolate chips and milk (or almond milk) together. Stir until the chocolate is completely melted and smooth. Set the chocolate aside to cool slightly before using it.
How to Decorate Keto Shortbread Cookies
To decorate the cookies, pour the chocolate ganache into a sandwich-size Ziploc bag or a chocolate dispenser bottle.
Drizzle the chocolate on top of each cookie and then sprinkle crushed pistachio nuts over the chocolate drizzle.
Allow the chocolate to set before serving or storing the cookies.
Notes
If the cookies are still a bit warm they may be fragile; handle them gently. Use the chef spatula to carefully transfer the cookies onto a cooling rack.