These Keto Pistachio Shortbread Cookies make for the perfect low carb and gluten-free dessert. And each cookie has just 1g net carb.
If you want to know why I love the Internet so much, it's this right here:
I did a Google search for "pistachio gif" and found an embarrassment of riches.
I found cartoon pistachios hopping about. I found a cat dressed up as a pistachio playing the piano. But the very best was this one of PSY, the Gangnum Style guy, doing his famous horsey dance past four giant stripping pistachios. Slow clap, Mr. PSY. You sir, have won the Internet once again.
So if you haven't guessed it yet, today we're going to make some Keto Pistachio Shortbread Cookies.
This recipe is a low carb take on a pecan sandy. But I've substituted in pistachios for a little extra panache. The cookies are made primarily of almond flour and oat fiber, so the carb count is just 1g net carb per cookie.
Now, I know that oats are off limits for low carb and Keto dieters, but there is no need for concern.
Oat fiber is actually made from the pure fiber husk of the oat, so it's got zero net carbs. Much like shirataki noodles, oat fiber is virtually non-digestible and doesn’t provide any carbohydrates or energy. It passes right through you like a ghost.
Or like PSY riding a giant pistachio.
Keto Pistachio Shortbread Cookies
These Keto Pistachio Shortbread Cookies make for the perfect gluten free dessert. And each cookie has just 1g net carb.
- Prep Time: 35
- Cook Time: 11
- Total Time: 46 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
- ¾ cup super fine almond flour
- ¼ cup + 3 tablespoons oat fiber
- 5 tablespoons Swerve or equivalent granulated sweetener
- ½ teaspoon baking powder
- ¼ teaspoon Xanthan Gum
- ¼ cup butter, melted
- 1 teaspoon vanilla extract
- 1 large egg
- 5 tablespoons roasted salted pistachios, chopped
Instructions
Step 1. Sift together dry ingredients in a small bowl.
Step 2. In a large bowl, mix together melted butter, vanilla and half of the dry ingredients with an electric mixer.
Step 3. Mix in egg.
Step 4. Mix in remaining dry ingredients.
Step 5. Fold in pistachios.
Step 6. Roll into a tube that is 5" long and 2" wide. If the dough cracks, just pack it tighter and smoosh out cracks.
Step 7. Cut a large piece of parchment paper that is big enough to cover a large cookie sheet. Roll the dough up in the parchment paper and freeze in the freezer for 30 minutes.
Step 8. Pre-heat oven to 350 degrees F.
Step 9. Unroll the parchment paper and put the dough on a cutting board. Flip over the parchment paper so the clean side is up and cover a large cookie sheet with it.
Step 10. Cut the dough into ⅓" rounds and place on the cookie sheet.
Step 11. Bake for 8-11 minutes until edges are just turning golden brown. Rotate the cookie sheet halfway through cook time. Keep a close eye on the cookies for the last few minutes because they brown quickly.
Step 12. Allow to cool on the pan for at least 20 minutes before picking them up. They come out of the oven very soft, but will crisp up and harden as they cool.
Setp 13. Can be stored in an airtight container for up to 10 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 98
- Fat: 9
- Carbohydrates: 6
- Fiber: 5
- Protein: 3
Keywords: Low Carb Pistachio Cookie, Keto Pistachio Cookie, Gluten Free Pistachio Cookie
If you liked these low carb cookies, then you might like my recipes for Keto Molasses Cookies, Snowball, Christmas Shortbread or Compost Cookies.
Glen Love says
Great recipe, the cookies came out very tasty and looking like in the photos. The only reason I gave it 4 stars instead of 5 is that they came out rather "cakey". How would you modify the recipe to make them more firm/dry/crisp? Maybe replace the egg with some other liquid, or ground flax with water egg replacement?
Thank you!
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EmilyKrill says
No, sorry. These cookies are as crispy as low carb cookies get.
Judith says
Do you think it would work to sub psyllium husk powder for the oat fibre?
EmilyKrill says
No I don’t. Psyllium Husk Powder behaves differently than Oat Fiber because Psyllium is soluble and Oat Fiber is insoluble. They each absorb water differently so you’d need to adjust the liquids in the recipe too. If you have coconut flour, then you could make a different shortbread recipe on my site and just add pistachios at the end. Here’s that recipe: https://www.resolutioneats.com/blog/low-carb-shortbread-holiday-cookies/
Valentina says
Pistachios might just be my favorite nut, and I adore them in sweets! The cookies sound fantastic, and I got a good laugh at your fun pistachio related interned finds. 😀
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EmilyKrill says
I love them too. (Both the nuts and the gifs.)
Michelle Miller says
Great idea to add pistachios to the shortbread! Love it! And the pistachio GIF's are amazing, had a good laugh 🙂
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EmilyKrill says
Ha, I know. Who knew that pistachios could be funny?
Jill says
Looks like a great recipe. And a fun post 🙂 Really liking that bright green plate too!
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EmilyKrill says
Thanks! I love the plate too. It was a Goodwill find.
Kacie Morgan says
I love shortbread and I bet the pistachio adds an interesting taste and texture. Pinning for future reference 🙂
Lauren Vavala | DeliciousLittleBites says
I had no idea that oat fiber was okay to eat when low carb (I'm keto)! I can't wait to get my hands on some so I can try this recipe - sounds soooo good!
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EmilyKrill says
Yes- it's a total game changer.