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Keto Whipped Shortbread Cookies

Updated: Dec 9, 2021

I wanted a simple, easy and delicious keto cookie to make for the holidays and this checks all those boxes. It is insanely simple to make and bake and melts in your mouth just like a traditional whipped shortbread cookie. Not to mention super low carb at only .5 net carbs per cookie, this is a small batch but you can double, triple or quadruple this recipe with not much extra work and have a bunch to share and exchange.




There is not too much to explain in this recipe, I took a regular whipped shortbread recipe and just swapped out the "flour" and sweetener. The original recipe was just butter, powdered sugar, flour and vanilla extract.

The powdered sugar I replaced with Lakanto powdered monkfruit/erythritol. You can use any brand of powdered monkfruit/erythritol blend or straight erythritol brand. We don't have many options for powdered sweetener. You can blend up granular alternative sweeteners to a powder in a coffee grinder but be aware that most stevia and splenda blends are still sweeter than monkfruit/erythritol.


The flour I used a combination of coconut flour, unflavored whey protein isolate and xanthan gum. The coconut flour gives a less grainy texture than almond flour. The whey protein gives a fluffy texture and the xanthan gum holds are keto baked goods together.


The extract I used was vanilla but I'm sure it would be delicious with an almond extract as well. The only trick to this cookie is making sure to whip the room temperature butter with the powdered sweetener until super light and fluffy. There is no rising agent in this recipe, so the puffing is just from the whipping of the butter and sweetener.


To decorate I just used some colored granular monkfruit/erythritol blend. The original recipe suggested sprinkling the cookies before they baked with red and/or green colored sugar, which we don't have a keto product like that. So I just added one drop of food coloring at a time to the granular sweetener until I got a lightly colored "sugar", if you add to much dye it will be too wet and clumpy. To fix that just add more sweetener until the sugar is separated again. This doesn't add the same exact effect as in the original recipe because our sweetener kind of melts instead of staying granular I think because our granules are smaller than traditional white sugar.




Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.


Portion Scoops - https://amzn.to/3nAKgnD

Mixing bowls- https://amzn.to/32ZZclx

Silicon spatulas- https://amzn.to/3u8rQNw

Silicon whisks- https://amzn.to/3ujOMtn

Scale - https://amzn.to/339tsKN

Kitchen Aide 5 qt. Mixer - https://amzn.to/3CxAd8K


Granular monkfruit- https://amzn.to/3u7ebGd

Lakanto powdered monkfruit- https://amzn.to/3eHaz7u

Anthony's powdered monkfruit - https://amzn.to/3oqS241

Isopure Unflavored whey protein isolate- https://amzn.to/2Saz1q9

Coconut Flour - https://amzn.to/3shHjuu

Xanthan Gum - https://amzn.to/3yPfpbw


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Keto Whipped Shortbread Recipe


4 oz. Butter (1/2 Cup, 112 g) (softened)

30 g Powdered Sweetener of choice (1/4 Cup) (more to dip the fork in)

1/2 tsp. Vanilla Extract (can use any extract you want)

40 g Unflavored Whey Protein Isolate (approximately 6 Tbs.)

15 g Coconut Flour (2 Tbs.)

1/4 tsp. Xanthan Gum

1/2 tsp. Salt (if using unsalted butter)


Dyed granular sweetener to decorate (optional)


Instructions:

  1. Preheat oven to 300 degrees and line a cookie sheet with a piece of parchment paper

  2. Using a hand mixer or the paddle attachment on a stand mixer, beat the room temperature butter, and powdered sweetener until light and fluffy, about 5 minutes, scraping down several times to evenly whip

  3. While that whips, measure, sift and whisk all dry ingredients together

  4. Add in the vanilla extract to the whipped butter and sweetener and beat until fully combined

  5. Add in all dry ingredient at once and mix until fully combined, scraping down several times

  6. Scoop about one tablespoon of dough onto cookie sheet about 2 inches apart, once all scooped (should get about 13), roll into a ball and press down with a powdered sweetener covered fork

  7. Once all smooshed, can sprinkle with a colored alternative sweetener (if using) and bake for 10 minutes turning halfway through

  8. Butter will leak out but gets absorbed back into the cookies!

  9. Let cool and enjoy!

Macros for whole batch:

1012 Calories

94 g Fat

10 g Total Carbs

5 g Fiber

5 g Net Carbs

38 g Protein


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