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? Â Probably, but these keto pistachio shortbread cookies rank right up there for me! Â Match them up with an afternoon espresso (my other current obsession) and I. JUST. CAN’T. EVEN. Â 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. Â 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! Â 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. Â ?
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. Â 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
- Category: Low carb cookie recipe
- Cuisine: Delicious
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!
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Fat: 12g
- Carbohydrates: 2g net
- Protein: 4g
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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
★★★★★
Kasandra says
These were delicious! I made them today and also added an additional teaspoon of almond extract and they were incredible, thank you for this recipe :)
★★★★★
Tina says
I used powdered Swerve and super fine almond flour but mixture was too crumbly to form a roll. After a lot of kneading I managed to form a roll. While cutting into slices everything fell apart. I was astonished that not at least one egg yolk was used to bind mixture.
★
Mellissa Sevigny says
I have made these many times and they are always successful. Not sure why yours didn’t work, maybe your almond flour brand wasn’t blanched or wasn’t fine enough. I recommend Honeyville, Wellbees, and Kirkland for best results.
Susan says
So disappointing. I’ve seen this recipe go by on the internet for a while now. Finally bought the right ingredients and followed the recipe to a T. Alas, he product was so crumbly you couldn’t call it a cookie at all. More like a tasty almond and pistachio streusel topping. And my mixture and final product came out very brown–not light like the pic. Wish I’d added an egg. Thanks for your ideas, though. You make some amazing looking dishes.
★★
Mellissa Sevigny says
If your almond flour wasn’t super fine and your erythritol was granulated that could have been the problem. The only other reason could be if it wasn’t packed hard enough before you chilled it. Otherwise it should have held together just fine during baking and not have overbrowned.
Eliza says
Love this and now have to make them weekly for our coffee or for quick snack throughout the week!
Found that the more you let the dough chill the better & actually- after baking them, throwing them back in the fridge for another 30 min to harden up. Yum! Thanks for this and all your delicious recipes!
★★★★★
Bran says
I made these for a friend and am now his official baker. You really do have to pack the dough tightly before chilling, and cut when cold.
Valerie Kwek says
I have baked these babies this morning. Taste wonderful. Thanks for the recipes.
★★★★★
Jessica says
What kind of pistachios? Roasted? Salted?
Super excited to make these but I’ve never baked with pistachios.
Mellissa Sevigny says
Roasted and salted is fine!
Alyna Zain says
I used this recipe adapted to create a keto friendly version of an Indian cookie called “nankhatai” that I used to enjoy as a kid. I omitted the vanilla and instead added 1/2 tsp pandan essence and 1/2 tsp pistachio essence, and 1/2tsp cardamom powder (ground cardamon seeds with a few strands of saffron in the mix). Added an egg to make sure it holds together… Got my log in the fridge right now but the batter tastes on point. I think the cardamon even helps temper the cooling effect of the erythritol. Fingers and toes crossed!
★★★★
Mellissa Sevigny says
Sounds amazing, will have to try!
Evie says
I’m so glad I read the comments before making these cookies. Several people had problems with the cookies crumbling during the cooking process. Some added an egg, which is what I did. I also used a sifter (which I’m starting to do when using the super fine almond flour) to make sure it was nice and light. I also learned recently that I don’t have to pay for the very expensive confectioners sugar, simply place the granulated erythritol in a nut/coffee grinder and in seconds it is light and fluffy.
They just came out of the over and they look perfect. Will allow to cool and harden for a few hours before trying.
Marcia Whorrall says
I used my food processor to make my Antony’s almond flour super fine. And it worked just fine! No crumbly or falling apart. I used pecans not pistachios so the net carb would be the same ?!
Thanks Melissa for all you delicious recipes!! Loving my ‘pecans’ shortbread cookies :)
★★★★★