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Low-Carb Shortbread Cookie Bites You’ll Crave

Low-Carb Shortbread Cookie Bites

Buttery, tender low-carb shortbread cookie bites made with almond flour, coconut flour, and powdered erythritol or monk-fruit sweetener. These small cookies are perfect with coffee, tea, or a simple dessert platter.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 18 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Finely ground blanched almond flour
  • 2 tablespoons Coconut flour
  • 1/3 cup Powdered erythritol or powdered monk-fruit sweetener
  • 1/2 cup Unsalted butter, softened
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Fine salt

Method
 

Step-by-Step
  1. Heat the oven to 325–350°F (165–175°C) and line a baking sheet with parchment paper.
  2. Beat the softened butter, powdered sweetener, and vanilla extract until smooth and creamy.
  3. Mix in the almond flour, coconut flour, and fine salt until a soft dough forms.
  4. Chill the dough for 20–30 minutes so the butter firms and the cookies are less likely to spread.
  5. Portion the dough into small balls of about 1 tablespoon each, arrange them on the prepared baking sheet, and flatten gently.
  6. Bake for 10–14 minutes, watching for lightly golden edges. Smaller cookie bites may be ready closer to 10 minutes.
  7. Cool the cookies on the baking sheet for at least 10 minutes before transferring them, since they firm substantially as they cool.

Notes

Use finely milled almond flour and powdered rather than granulated sweetener for the smoothest texture. Do not overbake. For especially neat shapes, chill the shaped cookies for another 10 minutes before baking.