These Keto Orange Shortbread Cookies are crisp, subtly sweet, aromatic with vanilla and orange, and perfect for pairing with a cup of tea.
When temps start cooling down, leaves start turning gorgeous shades of yellow, orange, and red, and days get shorter, baking season is upon us! Before we know it, it'll be time to start holiday baking.
But for now, just enjoy the calmness and serenity that autumnal baking brings.
Spend an afternoon in the kitchen with your kids or by yourself and whip up a batch of these Keto Orange Shortbread Cookies!
Keto Orange Shortbread Cookies Recipe
Like any shortbread cookie, this recipe is minimal. I use a base of butter + Swerve Confectioners + almond flour. The other ingredients are there to develop the flavor profile!
Why Does This Recipe Use Both Swerve Confectioners and Stevia Glycerite?
In a lot of my low carb and keto sweet baked goods recipes, I like to use a combination of Swerve Confectioners and stevia glycerite. Through a lot of trial and error, I've discovered the following:
- Stevia helps reduce the cooling effect that erythritol (which is a sweetener in Swerve products) can have.
- Erythritol helps lessen the bitterness that stevia can some sometimes have.
This combination of sweeteners really is the best of both worlds.
Refrigerator Cookies Recipes
Refrigerator cookies are also called icebox cookies and slice and bake cookies. The dough is made, shaped into a log, wrapped, and kept in the fridge until it's sliced and baked.
Pro Tip: Keep a log of this shortbread dough stashed in the fridge so you can bake up fresh cookies at a moment's notice; it's perfect for holiday entertaining!
Variations on This Recipe
This recipe lends itself very well to a number of different flavor profiles. (All variations are based on the recipe below.)
Lemon Shortbread Cookies
- Omit the orange zest.
- Add 1 ½ teaspoons fresh lemon zest.
- Keep everything else the same.
Cranberry Orange Shortbread Cookies
- Add 2 tablespoons low sugar dried cranberries, chopped small.
- Keep everything else the same.
Chocolate Chip Shortbread Cookies
- Omit the orange zest.
- Add 4 tablespoons stevia-sweetened chocolate chips.
- Keep everything else the same.
Shortbread Cookies with Icing
Check out my sugar free icing for sugar cookies over on The Keto Queens! It works great for icing shortbread cookies.
More Keto Cookie Recipes
- Almond Butter Chocolate Kiss Cookies
- Chewy Molasses Ginger Cookies
- Soft Sugar Cookies with Vanilla Frosting
- Chewy Chocolate Chip Cookies
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Keto Orange Shortbread Cookies
Ingredients
- 4 tablespoons unsalted butter softened but not melted
- 3 tablespoons Swerve Confectioners
- 1 large egg white
- 1 ½ teaspoons fresh orange zest
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon stevia glycerite
- 1 ¼ cups almond flour
- ¼ teaspoon salt
Instructions
- Beat together the butter and Swerve Confectioners, and then beat in the egg white, orange zest, vanilla, and stevia glycerite. Stir in the almond flour and salt.
- Roll the dough into a log about 6 to 6 ½-inches long and chill well (1 hour in the freezer or 4 hours in the fridge).
- Preheat the oven to 325F. Line a large baking tray with parchment paper or a silpat liner.
- Slice the dough log into 12 cookies, each about ½-inch thick.
- Arrange the cookies on the prepared baking tray and chill in the freezer for 10 minutes.
- Bake until the cookies are golden along the outside and on the bottom, about 20 minutes.
Helpful Tips
- Net Carbs: 2g per serving (each serving is 2 cookies)
- Keep a log of this shortbread dough stashed in the fridge so you can bake up fresh cookies at a moment’s notice; it’s perfect for holiday entertaining!
- For a few different flavor variations, check out the post above. My personal favorite version is the chocolate chip shortbread!
Nutrition
This recipe is delicious !! I tried it and it’s so successful !!
Only one question, How long can you keep the dough in the freezer?
Mily, Thank you so much, I'm so happy you like it! I find that the dough keeps well in the fridge for up to 1 month and in the freezer for up to 6 months. I first wrap the log in parchment paper, and then plastic wrap around that, and then I put it in a plastic zip-top bag.