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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Cara says
I can’t find erythitol but I have stevia in the raw… can I sub? If so how much? I have never baked with sugar substitutes before but these look amazing.
Mellissa Sevigny says
I really don’t know how the Stevia would work as these cookies bind together partially because of the way erythritol behaves like sugar when baked and stevia does not.
Katherine Grant-Suttie says
Loved the recipe. Hard to keep myself from over eating.
Question about these & other keto baked goods (scones, cookies, crackers mostly) Do they need to be refrigerated? Can they be frozen for storage? How long should one expected them to keep, either in the cupboard/cookie jar or cooler?
Many thanks for all the delicious keto options!
Donna says
Picky hi sband approved! Wil be making these again. ?
Cynthia says
These are really good. I’ve made them twice and find they get better tasting after a day or two. They take care of an after dinner dessert craving without going off the deep end!
Shoshana Jarman says
A bit more explanation would be much more helpful. Could you explain maybe why not coconut flour or if there’s anything to remedy the lack of liquid situation.
Mellissa Sevigny says
I never use coconut flour in shortbreads for a lot of reasons I don’t have time to post here. If you are determined to use coconut flour, then I suggest googling recipes that use it because it will already have the right amounts of everything else. Otherwise get almond flour and give these another go.
Shoshana C Jarman says
I only had fine Coconut flour on hand so I thought, what the heck, I will try it! It seems like it needs liquid of some or any sort. Very dry (flour like) consistency. suggestions?
#iamnotabaker
Mellissa Sevigny says
Don’t use coconut flour? ?
Janet says
<3
Tony says
@Melissa. I am using superfine almond flour. I guess the measurement is imperfect. Two Cups is a liquid measurement that is being used for a dry ingredient. Depending on humidity, this does lead to a variance in measurement each time. Perhaps 2 cups is 8 ounces and we are using a weighted measurement. Using grams is even better!! Let me know what you think!!
Margo says
Measuring cups made for dry ingredients are different than ones made for liquids.
Tony says
Thanks for posting this!! I have made is several times now. It really helps be curb my appetite!!
After 30 minutes (sometimes longer) in the fridge, I try to cut into 16 pieces. Many times it will crumble or just fall apart. It seems to be pretty inconsistent and wondered if there were any tips. I tried to pack tightly and use a sharp knife but I keep running into the same problem.
Mellissa Sevigny says
Not sure Tony – are you using a superfine almond flour? If you’re using a meal it would be more crumbly and might fall apart easier – otherwise I don’t know what might be causing them to fall apart!
Pam says
I had the same problem. I didn’t have super fine almond flour so I used almond meal instead which I am guessing is the problem. I did also add a little more butter than stated – a mistake rather than intention. I managed to get about 10 slices that didn’t crumble. In hindsight I probably should have let it chill for a lot longer than 30 mins as it seems the part that held together was more chilled (my log was asymmetrical, it crumbled slightly when I rolled it) . I’ll have to try and source some super fine almond flour, hard to come by here in Melbourne Australia. Might have to order a batch from amazon. Smell really nice though (in the oven as I type) but crumbly and very unstable when I checked up on them. Will have to regroup and try this one again!
Christine Pajonas says
Can I substitute raw honey for the sweetener?
Mellissa Sevigny says
Perhaps, I’m not sure if they will crisp up though, you may need to compensate for the liquid with a couple more tablespoons of almond flour?
Kathleen says
A favorite shortbread from my pre-keto days was a pecan and cocoa nib recipe. Having no pistachios in the house, I subbed in a 1/4 cup of chopped, toasted pecans and a 1/4 cup of cocoa nibs. Yum! Next time I think I’ll brown the butter for even more flavor. Recipes using Swerve confectioners tend to leave that cooling effect on my tongue so next time I make these I will try replacing some of the Swerve confectioners with another acceptable sweetener. Thank you for this and all your delicious recipes.