Keto English Tea Party Earl Grey Shortbread Cookies

This rich and buttery Earl Grey shortbread cookie recipe is one of the best Keto English tea party recipes out there! Requiring just a handful of ingredients and 10 minutes of your day, you can enjoy these decadent cookies any time you have a sweet tooth. These cookies are sweet, aromatic, and flakey, pairing perfectly with a cup of tea.

Here are some tips to achieve perfect Keto tea party shortbread cookies:

• Use softened room temperature butter for this recipe. Softened butter allows for air pockets to form when creamed with erythritol. This gives the cookies their soft, shortbread crumble.

• If accessible, use cultured butter as opposed to regular butter. It has a more intense butter flavor and melts at a higher temperature. You can find cultured butter at most grocery stores or a local farmer’s market.

• Use high-quality Earl Grey tea for more fragrant cookies.

Can you flavor these Keto shortbread cookies differently?

Absolutely! Just like most Keto tea party recipes, this one can be easily customizable to your liking. Instead of Earl Grey, feel free to experiment with other flavorings like lavender, matcha, or hibiscus tea.

Can you skip freezing the dough?

Freezing the dough before baking ensures evenly shaped cookies without spreading too much in the oven. Because of the dough’s high butter content, baking the dough pieces immediately will cause them to spread into crisps.

Can you prepare these cookies ahead of time?

The great thing about this shortbread cookie dough is that it can be frozen for up to a month. You can have a couple of batches in your freezer ready to be baked for your Keto tea party. Simply roll the dough in plastic wrap into a cylinder, then place it in a ziplock bag. Take the dough out of the freezer 5-10 minutes before baking, slice it into ¼ inch disks, and bake until golden. Once baked, these cookies will stay fresh in an airtight container for up to 3 days.

Net Carbs

1.2 g
Fiber

1.6 g
Total Carbs

6.8 g
Protein

2.3 g
Fats

12.3 g

130 cals

Quantity

Serving Size

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Butter

0.5 cup
Powdered Erythritol (Icing Sugar)

0.33 cup
Raw egg, yolk

2 large
Vanilla extract

0.5 tsp
Earl Grey Black Tea

1 tsp
Almond flour

0.75 cup
Coconut flour

0.25 cup

Step 1

Add room temperature butter and erythritol to a bowl. Beat using a hand mixer until light and fluffy. Add the yolks one at a time and mix.
Step 2

Grind the earl grey using a mortar and pestle and add it to the bowl. Add the vanilla and whisk to incorporate. Sift in the almond flour and coconut flour.
Step 3

Use a spatula to mix the dry ingredients into the butter. Transfer the dough mixture to a piece of cling film. Roll into a log and freeze for at least 3 hours.
Step 4

Preheat your oven to 350 °F/180 C . Take the dough out of the freezer and let it sit for 10 minutes. Use a sharp knife to cut the dough into ¼ inch ( 1/2 cm ) discs and place them on a baking sheet lined with baking paper.
Step 5

Bake for 10-12 minutes or until the edges turn golden. Remove from the oven and allow to cool completely before handling. Serve immediately or store in an airtight container.