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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Amecha says
These are so good. I used Monk Fruit as the sweetener. Also added an egg and it resolved the crumbling issue. I added a few pecans as well as the pistachios.
Linda says
Smells wonderful. But, dough did not come together to refrigerate. Not sure after 30 min if it will mold. Thoughts? I’m certain I followed the recipe.
Mellissa Sevigny says
If it won’t hold then you are probably not using a fine enough almond flour – also you have to very firmly pack it before chilling for them to hold together, even with a blanched superfine almond flour.
Donny Mason says
The almond flour I used was called super fine. It still crumbled terribly.
Kate Koger says
Just put our’s in the fridge to firm up…..looking forward to having these with our Xmas lunch (which is mostly keto). Have a wonderful Christmas and a brilliant 2019!!
Kera says
This is my favorite site for finding keto recipes of all kinds!
Anu says
Oh my goodness, these are incredible! I ran out of almond flour so I had to halve the recipe, but they still turned out beautifully – crispy and delicious! My dough was slightly crumbly but I used brute force and determination to keep them together, although to be honest I probably should have chilled the log for longer :) I honestly wouldn’t change a thing in this recipe, the pistachio is just absolutely perfect on its own. Thank you so much for this recipe, you made my Sunday :)
Felicia says
I came across your pistachios shortbread recipe today and salivated. Of course, I was out of pistachios!!! But I pushed through and used pecans and some dark chocolate chips. Delicious! But I still want to make the pistachio cookie as soon as I can get to Costco.
I have a question for you, why no egg in the recipe. I added an egg because I had so much crumbling. Seemed to work.
Connie M Pierson says
Mine was really crumbly . I will try an egg next time. Thank you for the comment.
Susan says
Tried these last night. Didn’t have vanilla bud did have some vanilla bean so scraped that in with teaspoon of cream. Otherwise followed recipe exactly. Once they really cooled off, the texture was great! I cooked the second batch for 15+ minutes and pregered the result. On my next batch. I will dial back the sweetener a bit and plan to add lime zest.Great recipe, thank you!!!!!
Renee says
Love your recipes! I added an egg to the recipe hoping for a softer cookie without compromising the keto factor. It was a hit! Even my kids – who “hate” nuts thought they were good! I’m new to sugar substitutes and used granulated stevia. Next time I’ll reduce sugar because they were way too sweet! Thanks!
Lorlortx says
I love these cookies and have made them several times. I’ve been craving on/chocolate lately, and would love those flavors with the texture of this cookie. Any suggestions on how I could make that work? Thinking if I add peanut butter I’d need to compensate somewhere else. Thanks in advance for any tips!
Claudine Eskonen says
I have these chilling in the fridge right now. Tasted the dough….I know they are going to be perfect! Thanks for the recipe. :)