Keto Coconut Flour Shortbread Cookies Recipe
An easy keto coconut flour shortbread cookies recipe, with just 4 ingredients and 10 minutes prep time! They are sweet, soft, buttery, and delicious dipped in chocolate.
Almond flour shortbread cookies are so popular, they even made it onto the packaging for Besti Monk Fruit Allulose Blend! But what if you want to make keto shortbread cookies with coconut flour instead? That’s where this coconut flour shortbread cookies recipe comes in. They are the perfect keto treat, not to mention incredibly easy to make, with just a few ingredients.
Grab your coconut flour and your Besti, and get to baking these coconut flour cookies!
How To Make Coconut Flour Cookies
These gluten-free shortbread cookies take just 10 minutes to prep and 10 minutes to bake!
- Beat butter and Besti. Use a hand or stand mixer to beat together butter and Besti Monk Fruit Allulose Blend, until fluffy and light in color.
- Add vanilla and coconut flour. Beat in vanilla, then beat in Wholesome Yum Organic Coconut Flour.
TIP: The dough should be dense and a little crumbly, but should still shape into cookies when pressed together.
- Shape coconut shortbread cookies. Scoop rounded tablespoonfuls of the dough onto a prepared cookie sheet. Flatten each cookie to about 1/2 inch.
- Bake cookies. They are done when the edges are golden. Cool completely before handling.
- Dip in chocolate if desired. Melt sugar-free chocolate and coconut oil in a double boiler. Once melted, dip the cookies halfway into the chocolate and place onto the lined pan. Immediately sprinkle with chopped nuts before the chocolate sets. Chill in the refrigerator before handling, until chocolate is firm.
Coconut Shortbread Cookies FAQs
Are coconut flour cookies gluten-free?
Yes, these shortbread cookies made with coconut flour are gluten-free.
Are coconut flour shortbread cookies keto?
Yes, this coconut shortbread cookie recipe is also keto. Each cookie has just 3.9 grams net carbs.
Can I use a different sweetener?
Yes, you can use a different sweetener in these keto coconut flour shortbread cookies, but you’ll need to choose a granulated sweetener.
While we recommend Besti Monk Fruit Allulose Blend in baked goods and cookies, you could also use Besti Allulose or Besti Erythritol.
If using something else, check the sweetener conversion calculator here.
Can you use almond flour?
If you want to use almond flour, don’t use this recipe. Use this almond flour shortbread recipe instead.
Keto Shortbread Cookies Storage Instructions
How to store coconut shortbread keto cookies
Store these keto shortbread cookies with coconut flour in the pantry for 3-7 days.
Can you freeze keto shortbread cookies?
If you don’t eat the cookies within a few days (it’s easy to do so!), store them in the freezer for 2-3 months.
Readers Who Made This Keto Shortbread Cookie Recipe Also Made:
If you like this coconut flour shortbread cookie recipe, you might also like these other keto cookies:
- Keto Cannoli Cookies – Shortbread cookies, cannoli filling, and chocolate. YUM!
- Keto Chocolate Cookies – Double the chocolate for the chocolate-obsessed! Made with just 6 ingredients.
- Keto Chocolate Chip Cookies – Chewy and iconic, you’re going to love this classic.
- Keto Cream Cheese Cookies – Soft, chewy, and perfect for cutting out into shapes.
Keto Coconut Flour Shortbread Cookies Recipe:
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Get Ingredients To Make Keto Coconut Shortbread Cookies:
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Besti Monk Fruit Sweetener With Allulose – Crystallized
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Wholesome Yum Organic Coconut Flour
$8.95 — or subscribe and save 10% Add To Cart
RECIPE CARD
Keto Coconut Flour Shortbread Cookies Recipe
An easy keto coconut flour shortbread cookies recipe, with just 4 ingredients and 10 minutes prep time! They are sweet, buttery, and delicious dipped in chocolate.
Recipe Video
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
PrintIngredients
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- 1 cup Wholesome Yum Coconut Flour
- 12 tbsp Butter (softened)
- 1/2 cup Besti Monk Fruit Allulose Blend
- 1 tsp Vanilla extract
Optional Chocolate Dip:
- 1/2 cup Sugar-free dark chocolate chips
- 2 tsp Coconut oil
- 3 tbsp Pecans (chopped)
Instructions
Click on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
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Use a hand mixer or stand mixer to beat together the butter and Besti Monk Fruit Allulose Blend, until it's fluffy and light in color.
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Beat in the vanilla extract. Beat in the coconut flour. (The dough will be dense and a little crumbly, but should stick when pressed together.)
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Scoop rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten each cookie to about 1/2 inch (.8 cm) thick. (You can make them thicker or thinner to your liking. Keep in mind they will not spread or thin out during baking, so make them as thin as you want them when done.)
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Bake for 10-12 minutes, until the edges are golden. Allow to cool completely in the pan before handling.
Optional Chocolate Dip:
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Allow gluten-free shortbread cookies to cool and harden completely before dipping in chocolate. Line a small baking sheet with parchment paper (one that will fit in your fridge).
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Melt sugar-free chocolate and coconut oil in a double boiler. Once melted, dip the cookies halfway into the chocolate and place onto the lined pan. Immediately sprinkle with chopped nuts before the chocolate sets.
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Chill in the refrigerator before handling, until the chocolate is firm.
Recipe Notes
Serving size: 1 cookie
Nutrition facts do not include optional chocolate topping.
Video Showing How To Make Keto Shortbread Cookies:
Don't miss the VIDEO above - it's the easiest way to learn how to make Keto Shortbread Cookies!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
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Tom Westheimer
excellent, added 2 tsp almond essence and they almost tasted like almond macaroons
Smiley1005
I added a little lemon extract – I know it takes away the shortbread taste a bit but yummy. The only problem was I didn’t have any milk to drink with them!
Anna G
Hi! I had issues with the cookies being very crumbly with this recipe for coconut flour shortbread cookies. They would not stick together enough without cracking. Do I need more butter?
Maya | Wholesome Yum
Hi Anna, Sorry to hear that! Did you use Wholesome Yum Coconut Flour? Different brands vary in density and moisture absorption, so the result can vary.
Tracy Mills
Fabulous recipe! I’ve finally found a cookie that I LOVE! I used monkfruit and find they are a wee bit too sweet, but I will adjust next batch. I also added choc chips and pecans because that’s what I love, but they would have been good on their own! Thanks so much for this recipe!
Gina
These cookies were delicious! I will be making these again!
Allison
Buttery and delicious! Thanks for sharing this tasty recipe.
Florence
These are so good! I wanted to make more baked desserts that does not have almond flour, so I tried these. I couldn’t wait to dip the slightly cooled cookies into the chocolate, just had to have them for dessert tonight. Well, you are right–it’s best to wait until the cookies are completely cooled. What I did instead was to simply pour teaspoons of chocolate onto each cookie and sprinkled the pecans. It was a bit messy, but oh, the taste was just as good. Thank you so much for yet another great recipe!