Rich and buttery shortbread, studded with sweet, nutty pistachios, these easy keto Pistachio Shortbread Cookies are coffee’s new BFF! Low carb and gluten free too – but nobody has to know these keto shortbread cookies aren’t loaded with sugar and carbs! Shhhh…
Is there anything more satisfying than a perfect low carb 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.
I’ve amassed quite a few low carb cookie recipes here on IBIH (those keto snickerdoodles tho, right?) and I even put together a list of my fave keto cookie recipes from other low carb bloggers too.
So I thought I pretty much had all my keto cookie recipe 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 low carb 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 low carb cookies 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 these keto shortbread cookies 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.
Easy Keto Pistachio Shortbread Cookies Recipe Video ??
Easy Keto Pistachio Shortbread Cookies
- Yield: 16 cookies 1x
Description
Rich and buttery keto shortbread cookies, studded with sweet and toasty pistachios – coffee’s new BFF! Keto, Atkins, low carb, and gluten free too!
Ingredients
- 6 Tbsp butter, melted
- 2 cups superfine almond flour **
- 1/2 cup confectioner’s style erythritol sweetener **
- 1/2 cup chopped pistachios
- 1 tsp vanilla extract
Instructions
- 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 1/2 inch thick rounds.
- Bake at 350 degrees (F) for 12 minutes or until golden brown at the edges.
Notes
To see a list of my favorite low carb products and brands that I recommend for best results with my recipes, you can check out the IBIH Pantry Ingredients Page!
- Category: Low carb cookie recipe
- Cuisine: Delicious
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Fat: 12g
- Carbohydrates: 2g net
- Protein: 4g
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Jocelyn says
We loved these! My husband requested that we always have some on hand. I added 1/2 tsp. of almond extract. Thanks so much.
Anni says
Would date sugar or coconut sugar work in place of erythritol? I’m leery of the potential health impacts of that ingredient.
Mellissa Sevigny says
You definitely won’t get the same flavor, color, or texture with those, but let us know if you try it and how it turns out.
Margaret says
Because I am allergic to corn, I used Trehalose for the sweetner. Tasted great, were too crumbly to slice, so ended up shaping them with my hands. Looked more like drop biscuits than cookies, but were gobbled up quickly.
For any of your other readers with corn allergies (and most if not all of the sugar substitutes like erythrital are corn products) you may want to mention the Trehalose.
Mellissa Sevigny says
Thanks for sharing Margaret, I hadn’t heard of that brand before but will check it out!
Christine says
I just love the pistachio shortbread cookie recipe. So easy and so yummy!
Sandra Marlow says
I love pistachios and went searching for a recipe – I wasn’t sure exactly what I wanted – and when I saw “easy“ in the title of this recipe, I went for it! And I’m glad I did. Fairly quick and definitely easy and it’s tasty as can be. Thanks for the recipe!
Lyssa says
Hi I love the pistachios and I just my first Keto Ube cookies pistachio cookies and followed every step of the way and it taste so good but I’m having a hard time forming the dough. When it was baked, it was so delicate that it crumbles to easily.
Mellissa Sevigny says
If you’re not using a very super fine grind of almond flour it will be harder to hold together. If that’s the case next time you can add an egg and that should help, but the end result of the baked cookies will be softer.
Sandra Marlow says
Made these when I visited a friend and everyone loved them! Tasty and easy, my favorite kind of recipe.
Tanya says
I made these delicious cookies today!
Soooo good!!
Yes, they crumbled a bit when I cut them, but thanks to knowing that butter is one of the key ingredients to this recipe, I just used the heat of my hands to reshape them, and they turned out amazing!!
I am a huge fan of vanilla and almond extract in my baked sweets, so I used a teaspoon of each and enjoyed the absolutely wonderful result!
It’s paramount to let the cookies cool completely on the cookie sheet which rests on a cooling rack. They held up perfectly!
These cookies reminded both my husband and I of an awesome cookie we had in Rome, Italy!! A huge hit!! I can foresee these being in our “Keto cookie jar” regularly!!
Thank you fir the great recipe!!
I’m glad I found this one, and am looking forward to trying more of your recipes!
Blessings~
Tanya
Denise says
Can you freeze the dough and slice and cook from frozen? Made these a few times & they are awesome! I’ve also adjusted the recipe by adding chopped pecans, pumpkin & sunflower seeds and dark chocolate chips which turned out really nice! I was very bold and used white chocolate chips once as I couldnt get dark ones. Very versatile recipe thank you!😊
Mellissa Sevigny says
Yes, absolutely!
Rebecca says
Does it matter if the butter is salted or unsalted?
Mellissa Sevigny says
Not really, no.
Carol Lynne Luelo says
My favourite cookie recipe