This recipe for Keto Cinnamon Shortbread Cookies makes buttery cookies that melt in your mouth. These cookies are loaded with cinnamon flavor and look like little cinnamon rolls. These cookies are sugar free and made with almond flour, so they work perfectly for low-carb, diabetic, gluten-free, and keto diets.
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These cookies have a buttery crisp-tender texture. They have a spiral of cinnamon goodness that makes them a wonderful choice for a holiday cookie tray.
Serve them by themselves, or use them to adorn a dish of keto vanilla ice cream. These cookies make a wonderful afternoon snack or an easy dessert.
This cookie recipe was inspired by my love for cinnamon rolls. The recipe is a simple variation of my recipe for low-carb sugar cookies.
What are Shortbread Cookies
Shortbread cookies were developed in Scotland. There, they call them biscuits.
Traditionally, shortbread cookies are made from only butter, sugar, and flour. The simplicity of these cookies have flavors that work with so many other tastes.
Of course, it would be impossible to make traditional shortbread cookies low carb. In order to decrease the carb content in these shortbread cookies, I used Pyure stevia/erythritol blend instead of sugar, and almond flour instead of wheat flour.
I would describe these keto shortbread cookies as a little less hard and a bit more tender than traditional shortbread cookies. They are still buttery and delicious.
How Long to Bake Shortbread Cookies
These Keto Cinnamon Shortbread Cookies are done when the edges brown and the middle of the cookies start to brown.
When these cookies are done, they will not spring back like a cake or muffins might. Don’t let that fool you into thinking they aren’t done.
How to Store Shortbread Cookies
Before storing these cookies, you will need to make sure they are completely cooled first. Allow them to cool for 5 minutes or so while still on the baking sheet. Then, transfer them to a cooling rack and allow them to cool thoroughly.
Once cooled, you can store them in an airtight container on the counter. If they lose their crispness, you can place them on a baking sheet and put them in the oven for a few minutes to help them regain their crispness.
How Long do Keto Cinnamon Shortbread Cookies Last?
I think these cookies are best if used up in the first 3-4 days. That’s not usually a problem at my house.
If you don’t think you’ll use them up very quickly, no worries, they will freeze just fine.
These Keto Cinnamon Shortbread Cookies make a delicious treat any time of the year. They will be perfect on a holiday cookie tray–No decorating required! Enjoy!
Keto Cinnamon Shortbread Cookies
Our recipe for Keto Cinnamon Shortbread Cookies makes buttery cookies with a cinnamon swirl. Perfect for low-carb, diabetic, gluten-free, and keto diets
For the cookie dough:
For the dough:
Place almond flour, stevia/erythritol blend, baking soda, and sea salt in a food processor. Pulse a few times to blend.
Add vanilla extract and butter to the mixture. Pulse several times until the mixture sticks together and forms a dough.
Turn dough out onto a piece of parchment. Shape dough into a rectangle.
Cover dough with a second piece of parchment. Roll out into a rectangle about 3/8" thick. (Mine turned out a little more like a circle.) Refrigerate (in the parchment paper) about 30 minutes, or until dough is stiff, but can be rolled. (If it gets too stiff, you can let it sit on the counter to soften slightly before rolling)
For the filling:
While dough is chilling, create the filling by whisking together the granulated stevia/erythritol blend and the cinnamon.
Remove the top sheet of parchment. Sprinkle the cinnamon mixture evenly over the top of the dough.
Starting at one end, gently roll up the dough. It's easiest if you lift the edge of the dough using the parchment paper, rather than trying to lift the edge of the dough itself. When finished, press the edge to seal. Wrap up the dough and refrigerate until firm, about 1-2 hours.
Preheat oven to 375º Fahrenheit. Line a baking sheet with parchment paper. Using a serrated knife, cut the dough crosswise to form 12 equal sized cookies.
Place cookies on the prepared cookie sheet, making sure there is at least and inch between them.
Bake cookies for 9-11 minutes or until edges begin to brown and tops are golden. (Cookies will not spring back when touched) Allow cookies to cool on the tray for 4-5 minutes, then transfer them to a cooling rack using a spatula and allow to cool completely.
Sprinkle with powdered sweetener, if desired.
*Many substitutes won't work for this recipe.
Serving size:1 cookie