Keto Brown Sugar Shortbread Cookies

Crispy Keto Brown Sugar Shortbread Cookies

When your childhood cravings are acting up these crispy keto brown sugar shortbread cookies is just what you need made with our new BochaSweet Brown. Searching online you'll find dozens of low carb, keto, and sugar-free cookie recipes only to find out they are soft and chewy. We discovered that these crispy keto brown sugar shortbread cookies made using this recipe taste just like a traditional recipe made using wheat flour and regular brown sugar. We are so excited to share with you that this keto cookie recipe has 5 simple ingredients and delivers a crispy buttery taste with only 2g net carbs per cookie. The subtle hint of added vanilla gives these keto cookies the traditional taste they deserve. The gluten-free flour being used in this recipe is almond flour and it crisps up perfectly without any added baking soda, xanthan gum, or baking powder. You can experiment with a variety of different flavors.
  • Cinnamon - Add 1/2 teaspoon cinnamon
  • Peanut Butter - Add 2 tablespoons smooth peanut butter or 1 teaspoon peanut butter flavor
  • Chocolate - Mix in 1/4 cup cocoa powder and 1 tablespoon cacao butter
  • Pecan - Add 1/4 cup finely processed pecans
  • Chocolate Chip - Add 1/4 cup sugar-free chocolate chips sweetened with BochaSweet
These keto brown sugar shortbread cookies are a a tasty low carb version on classic shortbread. You will love this recipe! Keto Brown Sugar Shortbread Cookies
Keto Brown Sugar Shortbread Cookies

Keto Brown Sugar Cookies

  • Prep Time: 5 minutes
  • Cooking Time: 17-20 minutes
  • Total Time: 25 minutes
  • Servings: 21 cookies


  • 2 cups almond flour
  • 3/4 cup BochaSweet Brown
  • 1/4 cup butter softened (salted or unsalted)
  • 2 large eggs
  • 1 teaspoon vanilla extract (liquid or powder)
  • Optional: Add 1/4 teaspoon salt if using unsalted butter


  1. Preheat the oven to 350F. Line 1-2 baking sheets with parchment paper.
  2. In a mixing bowl combine softened butter with BochaSweet Brown. Using a whisk or spatula, beat together until creamy. Add in the eggs followed by the vanilla extract until smooth. Fold in the almond flour until well mixed.
  3. Using a 1/2 cookie scoop or spoon, form 21 balls of dough and place on the baking sheets. Flatten each dough into a cookie shape then use a fork to make a crossing on either side.
  4. Transfer cookies to the oven and bake for 17-2o minutes or until golden brown. Remove from oven and allow cookies to cool completely. They will be crispy immediately!
  5. You can store your cookies at room temperature for up to a month or place in the fridge or freezer.


  • Calories: 90
  • Carbs: 11g
  • Calcium: 20mg
  • Iron: 0.1mg
  • Protein: 4g
  • Cholesterol: 25mg
  • Total Fat: 7g
  • Saturated Fat: 1.5g
  • Fiber: <1g
  • Sugar: 0g
  • Sodium: 35mg
  • Potassium: 70mg
Keywords: keto brown sugar shortbread cookies
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