Coconut Shortbread Keto Cookies

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shortbread keto cookiesCoconut Shortbread Keto Cookies

This coconut shortbread keto cookie recipe is a slightly modified version from my friend Megan Kelly. She has an incredible site Renewing All Things – Biblically Based Health, Nutrition and Lifestyle specializing in neurobiology, healing, and mental health. You will LOVE these cookies!!

If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.

tuscan soup, Keto Tuscan Soup

13 votes


Coconut Shortbread Cookies




Yield 6 cookies



Step #1:  Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Step #2:  Place all of the ingredients in a bowl and mix until it has the consistency of a thick paste.

Step #3:  Shape the dough into balls and place them on the prepared baking sheet. Press down gently on the tops of the cookies with a fork or knife.

Step #4:  Bake the cookies for 8 to 10 minutes, or until they are lightly browned on the bottom. Remove from the oven and let cool completely on the baking sheet; otherwise, they will crumble.

Step #5:  Serve or store in the refrigerator for up to a week or in the freezer for up to 3 months.


***The nutrition info for this recipe is based on the linked ingredients above** 

Courses Dessert

Nutrition Facts

Serving Size 1 cookie

Amount Per Serving

Calories 167

% Daily Value

Total Fat 12 g


Total Carbohydrates 8 g


Dietary Fiber 5 g


Sugars 3 g

Protein 5 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Dr Jockers Comments:

This is a super tasty, fat burning, ketogenic recipe that uses great ingredients and is easy to make.  If you have been looking for a healthy shortbread cookie recipe than you have found your match!  Try these today and I guarantee you will not be disappointed.

Using coconut flour is a fantastic strategy because it is low-carb, full of healthy fiber and good fats that have an anti-inflammatory effect on the body.  Grass-fed butter is full of essential fatty acids and fat soluble nutrients such as vitamin A, D, E, K2, phosphatydlserine and butyric acid.

I changed the original recipe, which used honey or maple syrup and instead substituted stevia which is an all-natural sweetener that is 100 times as sweet as sugar.  Stevia has no impact on our blood sugar, which is why I prefer it over other sweeteners.

This is an amazing shortbread cookie recipe that your family will love and enjoy!



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Dr. Jockers

Dr David Jockers is passionate about seeing people reach their health potential in mind, body and spirit. He is the host of the popular “Dr Jockers Functional Nutrition” podcast and the author of the best-selling books, “The Keto Metabolic Breakthrough” and “The Fasting Transformation.”


Desserts Recipes




  1. I would prefer to use jaggery or some other sweetener because I dont like stevias after taste. How much other sweetener would be called for?

  2. Has anyone tried other extracts yet? I’m thinking orange or lemon sound good. Also, do you have a net carb count?

  3. Who makes 5-6 cookies? Do you have a recipe for 24? What are the guidelines for substituting maple syrup or honey for stevia if one is increasing the recipe?

    1. Hey Teri, you could simply multiply the recipe by 4 for 24 cookies. For the maple syrup or honey, you could try adding a 1/4 to a half cup, tasting the batter, and adjusting from there. Let me know how they turn out!

    2. I do! Less is better for those of us who have food addictions and live alone! I pass up almost all recipes that are more than just 1-4 servings. I’m thankful for those who make recipes for single people that don’t have half a dozen in their families.

      Thanks Dr. J for what you do. 🙂

  4. I made these last night and I doubled the recipe and the batter was too dry. I added about 1/8 cup of almond milk to get the batter to hold together. The cookies came out too dry and didn’t have much flavor except for the Stevia. Disappointed 😞

    1. Sorry to hear this Denyse, I have not had this problem. You could try adding more butter, coconut oil, your favorite nut butter (if you tolerate nuts well), and increasing the amount of vanilla you put in them. I have heard good things about this vanilla powder:

  5. I followed this recipe to a T and also found it to be way too crumbly. I added a little extra butter +2 eggs—better, but crumbled apart upon pressing lightly with a fork on top. This recipe needs to be reworked.

  6. Also followed recipe to a T and was very crumbly. Could not use a fork to press down…crumbled. Tastes great though. I used Sweet Leaf vanilla cream stevia…no aftertaste. Thinking my coconut flour was too fine?

  7. Well I tried your recipe, i added more butter an egg and ya! Cookies . Shortbread? NO! But deffinetly better than a cheat
    Thanks Shae Rojas

  8. I was very excited to try these but they were terrible! I followed your version and they were so dry I could not flatten with a fork. I added a bit of water and got them on the baking sheet. However, they came out very dry and without much flavor. And I added extra vanilla for moisture. I think they could be reworked with a bit of nut butter and/or almond flour added for moisture? And maybe swerve instead of stevia. But then they won’t be shortbread. Oh well, the search goes on!

  9. Ok, I tried this.. way too crumbly, even tried bacon grease.. lol
    This works for an awesome crumb topping and satisfied the craving for carbs on top of a whipped cream over berries only dessert. Wow.

  10. Short bread are my favorite cookies. I was very excited this popped up on my feed.

    Very easy to make. I added coconut and tried it with coconut flavoring and some with maple flavoring. I had to leave in balls as the dough would crumble so I didn’t bother with a fork.

    I’m happy with this recipe. I will try different variations.

    Thank you!

  11. This really didn’t work. I added egg to bind and it helped. I would look for a better recipe before making them again.

  12. Like many others have noted, this recipe comes out way too dry for me and can’t be shaped at all. Even after I tried adding other ingredients for moisture, they came out a crumbly mess. With about a 50% “fail” rate, could you please double-check your recipe? Thank you!

  13. I have found working with coconut flour to use sour cream to keep them from being crumbly. I started with a tablespoon and added more if I needed it.

  14. I don’t know if the recipe was modified after the older comments, but I just made these and they’re not crumbly at all. The dough is the same consistency as peanut butter cookies; I added in 2 tablespoons of unsweetened shredded coconut for fiber and texture, and I used the coconut-flavored stevia since I didn’t have any vanilla-flavored on hand (I did put in the unsweetened vanilla extract). I got 9 cookies out of the recipe. They’re great when you need a mid-afternoon snack; I found them pretty tasty, will definitely make them again!

    1. Thanks for sharing Missy! Adding shredded coconut sounds like a great idea. There is definitely a variation of the types of coconut flour that can be purchased and can make a difference. I’m so happy you enjoyed them!

  15. I just made them, they did not crumble, I even had to add more flour. As for the flavor, I found that adding some salt greatly improved the taste,
    thank you for the simple recipe!

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