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Yield: 10 servings

Serving Size: 1 medium cookie




  • 1/2 cup + 2 Tbsp (140g) unsalted butter (OR coconut oil)

  • 2 Tbsp (30g) warm cream cheese (OR nut butter)

  • 3 Tbsp (36g) powdered erythritol (OR other erythritol-based sweetener)

  • 3 Tbsp (36g) allulose (OR tagatose)

  • 1 tsp (5ml)  vanilla extract (or other flavoring)

  • 1/8 tsp fine sea salt (OR 1/4 tsp coarse salt)

  • 1 + 3/4 cup + 1 tbsp (175g) superfine almond flour (OR other nut flour)

  • 2.5 Tbsp (20g) coconut flour (OR oat fiber OR pure protein powder)

  • OPTIONAL 1 tsp guar gum (OR 1/2 tsp xanthan gum)












For the best texture, you must use either allulose or tagatose. Powdered erythritol or a keto sweetener with erythritol as the base wil also work, but the cookies will only have a good texture for the first day after baking.


As of 2019, it seems that allulose is not easily available outside of the USA, so try tagatose (almost identical to allulose) which is available on iHerb in most countries, linked below! For more info on the differences between all the different keto sweeteners, check out my Keto Ingredient Info Page


Cream cheese or nut butter can both be used to hold together the cookie and keep the texture at a nice balance between crumbly and crunchy without letting it be dry and crumbly the way keto cookies often are. IF you use nut butter, add in an extra tsp or two of water or vodka as well.





Butter-flavored Coconut Oil:

Coconut Flour:

Oat fiber:

Xanthan Gum:

Guar Gum:


Powdered Erythritol:

Sea Salt:

Almond Flour:

Vanilla Extract:





Mini Silicone Baking Molds:
Magnetic Measuring Spoons:

Non-Stick Reusable Baking Mat:

Non-Stick Baking Paper:

Square Baking Pan:








1. Preheat the oven to 300F / 150C, and prepare a 8x8" or equivalent baking dish with non-stick baking paper or using a non-stick reusable baking mat. Mix together the warm butter and cream cheese until fluffy, then add the vanilla, salt and sweeteners.

2. Sift over the remaining dry ingredients in three batches until fully incorporated. If you are doing individual sliced, pressed, or cut-out cookies, chill the dough for about an hour before baking.

3. If making simple shortbread like in the video above, just press the dough directly into the prepared pan, pressing it into an even, smooth layer. Score the surface where you will be cutting it later, then bake for 15-25 minutes. For a softer cookies, start with 15 minutes, for a firm cookie with some chew, go for 20 minutes, and for a crunchier shortbread try 25 minutes or slightly longer depending on your oven. (Add extra time if baking chilled dough!)









Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate, AND I don't think it tracks net carbs, so a portion of the carbs listed may be processed by your body as fiber and NOT actually absorbed as energy.

net carbs = total carbs - dietary fiber (dietary fiber is what makes up about half of most sugar-alcohols, as well as most of the carbs in coconut flour)




Walker Shortbread Cookie (1 small cookie):              


kcal 105 / Carbs 12g / Sugars 3g / Fat 6g / Protein 2g



TPH Low-Carb Shortbread Cookie (1 medium cookie):  


kcal 85 / Carbs 2g / Sugars 0g / Fat 6g / Protein 1g

(made with cream cheese)










































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