Low-Carb Shortbread Crust Recipe for Keto Desserts

This easy basic shortbread crust is perfect for low-carb dessert bars. It can be baked or used unbaked depending on your recipe.

I use this basic shortbread crust in many recipes because it delivers reliably buttery flavor and a pleasant texture. It works well as the base for both baked and no-bake bars or layered desserts. While it is excellent either way, I usually prefer it baked: the bottom browns slightly and develops a warm, buttery note that combines the best qualities of a pie crust and a cookie.

To keep carbs lower, the recipe pairs almond flour with unsweetened shredded coconut (ground). The coconut is subtle—you may notice a gentle background flavor, but it won’t dominate the crust. Together these ingredients help create that “tastes like the real thing” experience often missing from low-carb and gluten-free baking.

The crust comes together quickly and only needs a few minutes to prepare. Pressing it firmly into the pan is essential for a tight, cohesive crust. For the best results, place a piece of parchment or waxed paper over the mixture and use a flat-bottomed glass to press evenly. This batch yields a thick crust in an 8 x 8-inch pan, a nicely substantial crust in a 9 x 9-inch pan (my preferred size), and a thinner, sturdier crust in a 9 x 13-inch pan.

Recipes that use this crust include Cranberry Walnut Crumb Bars, Low Carb Chocolate Lasagna, Coconut Cream Layered Dream, Caramel Pecan Squares, and Pecan Turtle Cheesecake Bars.

1 batch of this basic shortbread crust is 30 net carbs

***If divided into 16 servings: calories: 144, fat: 12g, carbs: 3.2g, fiber: 1.3g, protein: 3.6g — NET CARBS = 2 per serving

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Basic Shortbread Crust

A simple, quick-to-make shortbread crust that adds authentic buttery flavor and texture to low-carb baked goods.

4.75 from 4 votes

Course: Basics, Bread, Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 1 crust

Calories: 2303kcal

Author: lowcarbmaven.com

Ingredients

• 2 cups almond flour 180 g
• 1 cup unsweetened shredded coconut (ground) 65 g
• ⅓ cup whey protein powder 25 g
• ⅓ cup low-carb powdered sweetener 45 g
• ½ teaspoon salt
• 4 ounces salted butter 113 g

Instructions

• Note: Spray a 9 x 9-inch metal pan with baking spray and line the bottom with parchment that overhangs two opposite sides. This makes removing the finished dessert much easier.
• Follow your recipe for whether the crust should be pre-baked or used unbaked. When I pre-bake, I usually bake at 350°F and aim for a lightly browned bottom.
• Combine all dry ingredients in a medium bowl and whisk to blend evenly.
• Melt the butter and stir it into the dry mixture. Press and mix with a spoon or rubber spatula until the butter is fully incorporated. Squeeze a small amount in your hand—if it holds together, it’s ready; if not, add 1–2 tablespoons more melted butter.
• Press the mixture firmly and evenly into the prepared pan. If baking, place the pan on a lower rack to encourage a browned bottom and bake according to your recipe.

Notes

Variations: Replace ⅓ cup whey protein powder with ⅓ cup unsweetened cocoa powder for a chocolate crust. To use Sukrin Gold or a similar granular sweetener, measure then pulse to a powder before adding to the dry ingredients.

Nutrition Facts

Basic Shortbread Crust

Amount Per Serving

Calories 2303
Calories from Fat 1683

% Daily Value*

Fat 187g288%

Carbohydrates 51g17%

Fiber 21g88%

Protein 42g84%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 2303kcal |
Carbohydrates: 51g |
Protein: 42g |
Fat: 187g |
Fiber: 21g

Recipes that use this shortbread crust:

Low Carb Blueberry Crumble Bars

Low Carb Lemon Bars

Low Carb Cranberry Bars