Keto Scottish Shortbread

This Keto Scottish Shortbread recipe creates a rich, salty, sweet shortbread that is the perfect mix of crumbly and firm. The recipe is from Carolyn Ketchum’s cookbook The Ultimate Guide To Keto Baking.




  1. Preheat oven to 300°F and line a cookie sheet with parchment paper or silicone baking mat.
  2. Put almond flour, sweetener, and salt in a food processor and pulse to combine.
  3. Add chunks of butter and pulse until mixture resembles coarse crumbs.
  4. Add water and vanilla bean paste and mix until mixture forms a large ball.
  5. Take the ring from a 9″ springform pan and place on prepared cookie sheet. Put dough inside and press firmly and evenly to create a circle.
  6. Remove ring and slice into 16 wedges with a sharp knife. Do not separate.
  7. Bake for about 30 minutes, until golden.
  8. Remove from oven, recut lines, and separate the wedges on baking sheet.
  9. Turn off oven and prop the door open. Return shortbread to oven to firm up for about 10-20 minutes. Make sure they do not brown too quickly.
  10. Let cool completely and enjoy!


Keto-Friendly, Low Carb


Keywords: cookies, keto baking, shortbread