Sweet, crumbly, light, delicious and KETO friendly.  Crust for a quiche, or cheesecake or any time you need a quick delicious crust, this shortbread is my go to.  Quick and easy and buttery delicious.


This covers an 8×8 baking dish.  Double it for a big cheesecake.

  • 2 cups almond flour
  • 1/3 cup coconut oil – melted (when choosing your coconut oil, if using refined, ensure the brand you choose did not use chemicals in the refining process) (also, in a pinch, butter would work here)
  • 1 tbsp Keto friendly sweetener (Erythritol, Swerve or Lakanto Monkfruit)
  • 1 tsp vanilla

Instant Pot 6 Qt (7-in-1) Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer


  • Melt coconut oil (virgin will give a coconut flavor, refined will not) and get you a piece of parchment paper for your backing dish.
  • Mix all ingredients for shortbread in a bowl.
  • Mixture will appear fluffy and almost flour like.
  • Using your fingers and a utensil, press the shortbread crust into a 8×8 or a 9×9 baking dish for perfection in the thickness.
  • Using your spoon or ladle, flatten the crust into the dish and spread it pretty thin.
  • Bake 15 minutes.  Take out and set aside to cool.
  • Add topping of choice.
  • Enjoy!