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
Can’t get enough low carb recipes? Download all five of my e-cookbooks (over 150 delicious low carb recipes) for just $19.99 for a limited time!
Paul Lofland says
I mix all the ingredients in a gallon ziplock bag roll it into a log. No bowl needed.
Mellissa Sevigny says
THAT. Is a genius idea. ? ? ?
Tabitha says
I didn’t have any nuts on hand so I just followed the recipe without them. I had to bake an additional 4 minutes but they came out great. Thanks you Melissa!
Mellissa Sevigny says
Glad you liked them Tabitha! Try it with the nuts when you can, it really adds a lot to them!
Marsha says
Thanks for posting this recipe. Do you know if the almond flour can be substituted for coconut flour?
Mellissa Sevigny says
Sorry but it won’t work the same as a 1 to 1 substitution!
Michelle says
Fiund this out the hard way. My ingredients kept crumbling. If not 1:1, how many cups coconut to almond?
Mellissa Sevigny says
You won’t get the same results with coconut flour no matter what ratio – the texture will never be the same as a real shortbread cookie in my opinion.
Amy says
Love your website! Just wondering if these can be frozen after being baked? How about the unbaked dough? Not sure I want 16 cookies calling my name :)
Paul Lofland says
Unbelievable cookies !!! I made one batch and really liked them. Have two more batchs in oven now. Ran out of pistachios so I used a almond,pecan,pistachio mix. Thanks for the great recipes.
Cathy says
How can I get your books in print, I still love to hold a good book.
Mellissa Sevigny says
I don’t have any printed copies available Cathy but one of these days I’ll publish a “real” one!
Teya says
Just curious now that you live in Belize where are you buying your specality flours and sweeteners. We are considering a move there or at least an extended stay of 2 months to see if we like it.
Betsy says
How many cookies does this make?
Mellissa Sevigny says
Thanks for catching that Betsy – it makes about 16 cookies and I added that number to the recipe yield section!
Betsy says
Thanks! Now I just need to find a source for exactly 1/2 cup pistachios, because if I have more, I’ll eat them ALL!. :)
Joy Winston says
Hi Melissa, All these cookies look good but I have found that almond flour cookies are soft and dod not store well. I really miss those crispy cookies…any chance yo have a recipe for one?:
Mellissa Sevigny says
All of my shortbreads come out crispy – they don’t contain egg, which is what I feel makes a lot of low carb cookies soft, not the almond flour. You can cook them 2 minutes longer than called for and they will be really crunchy if that’s what you like!
Denise Siri says
I am allergic to almonds do you think I could use hazelnut or cashew meal for this recipe? Sounds yummy!
Mellissa Sevigny says
You can try it, as long as it’s finely ground – otherwise it may be too crumbly and fall apart. An egg would help it stay together in that case but they will be a little softer, not necessarily a bad thing! Please let us know how they turn out for others who might also be allergic to almond flour – thanks!