Rich and buttery shortbread, studded with sweet, nutty pistachios, these easy keto Pistachio Shortbread Cookies are coffee’s new BFF! Low carb, keto, atkins and gluten free too – but nobody has to know these aren’t loaded with sugar and carbs! Shhhh…
Is there anything more satisfying than a perfect cookie? Probably, but these keto pistachio shortbread cookies rank right up there for me! Match them up with an afternoon espresso (my other current obsession) and I. JUST. CAN’T. EVEN. Truly.
If you and I have been hanging out here awhile, you know how much I love cookies. They have built in portion control (unless you eat all of them 🙋 🙊) and because they are small you can try several different kinds at once instead of deciding on just one flavor of cake, pie, etc.
Clearly a best case scenario if you’re a dessert commitment-phobe like me.
So I thought I pretty much had all my cookie bases covered – aaaand then I made these easy keto pistachio shortbreads and all bets were off!
It’s hard to say what shot these keto pistachio shortbread cookies right to the top of my favorites list. They have the same buttery flavor and texture as my other shortbread cookie recipes – which I love, so there’s that.
I think it’s the chopped pistachios that get me though – the insides of the nut pieces stay a little soft and slightly sweet, but the exposed parts get browned and toasty, which adds a phenomenal contrast to the overall experience.
It’s hard to describe, so I guess you’ll have to try these for yourself and maybe you can better articulate it in the comments when you do! Eat at least a few (hundred) of these keto pistachio shortbreads first – just to be sure you really know what you’re talking about when you tell us how they were. It’s the responsible thing to do. 😂
Oh and if for some reason you want them green – 2 drops of green food coloring should get you there just fine!
For the record, I personally prefer them without the green coloring because I think they look much more appetizing. It won’t affect the flavor at all if you add it though, so feel free to go nuts.
- 6 Tbsp butter, melted
- 2 cups superfine almond flour **
- ½ cup confectioner's style erythritol sweetener **
- ½ cup chopped pistachios
- 1 tsp vanilla extract
- Combine all of the cookie ingredients in a medium bowl and mix well.
- Form into a long roll and wrap tightly with plastic wrap.
- Chill for 30 minutes.
- Unwrap and slice into ½ inch thick rounds.
- Bake at 350 degrees (F) for 12 minutes or until golden brown at the edges.
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