Preheat and prep: Heat the oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat.

Cream the butter and sweetener: In a bowl, beat 1/2 cup softened unsalted butter with 1/3 cup powdered keto sweetener until smooth and lightly fluffy, 1–2 minutes.

Add flavorings: Mix in 1 teaspoon vanilla extract, a pinch (1/4 teaspoon) fine sea salt, and 1/8 teaspoon almond extract if using.

Combine dry ingredients: In another bowl, whisk 2 cups finely ground blanched almond flour with 1/4 teaspoon xanthan gum (optional). If you want a slightly firmer cookie, whisk in 1 teaspoon coconut flour too.

Make the dough: Add the dry ingredients to the butter mixture. Stir with a spatula until a soft dough forms. It should hold together when pressed.

Chill briefly: Shape the dough into a disc, wrap, and chill 20–30 minutes. This helps the cookies keep clean edges.

Shape the cookies: Roll the dough between two sheets of parchment to about 1/4 inch thick. Cut into rounds, rectangles, or wedges. Reroll scraps as needed. Alternatively, roll into a log and slice into 1/4-inch coins.

Dock if desired: For classic shortbread look, prick each cookie gently with a fork.

Bake: Arrange on the lined sheet, leaving a little space. Bake 10–14 minutes, until edges are lightly golden. Watch closely—nut flours brown fast.

Cool completely: Let the cookies cool on the pan 10 minutes, then transfer to a rack. They firm up as they cool, so don’t move them too soon.

Optional finish: Once cool, drizzle or dip with melted sugar-free dark chocolate, or dust with a little extra powdered sweetener.