Light and buttery Low Carb and Keto friendly version of shortbread cookies dipped in melted chocolate!
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These cookies are so light and buttery, very much like traditional shortbread cookies.
Dipping them in melted chocolate just takes them to a whole new level of decadence!
How to Make Low Carb Chocolate Dipped Shortbread Cookies
Ingredients
1 ¾ cup almond flour
1/2 cup grass-fed butter, room temperature
1/2 cup Swerve Confectioners
2 teaspoons vanilla extract
½ tsp of Salt
3 ounce bar of Lily’s dark chocolate, chopped
1 tablespoon coconut oil, melted
Preparation
Preheat oven to 350F.
Add the butter and sugar to the bowl of a stand mixer with a paddle attachment, and mix together until well combined.
Add in the vanilla extract and continue mixing.
Add in the salt and almond flour, mix until combined.
Place the dough onto a piece of parchment paper and add another piece over the top.
Roll out the dough to your desired thickness, then cut out the cookies using a small biscuit cutter.
Regather the scraps and roll out to cut more cookies, until all the dough is gone.
Set each cut cookie onto a baking sheet lined with a Silpat or parchment paper.
Bake for 10 minutes or until slightly golden.
Allow to cool a bit, before placing on a cooling rack.
Once the cookies have cooled, add the chopped chocolate and coconut oil into a glass bowl and microwave for 20 seconds. Microwave for another 10 seconds if not melted.
Dip one end of the cookie into the melted chocolate and place on a fresh piece of parchment paper to set.
Once set, serve and enjoy!
Also be sure to try these Keto Crispy Sugar Cookies!
More Keto and Low Carb cookie recipes…
Edible Cookie Dough
Chocolate Chip Cookies
Peanut Butter Cookies
Double Chocolate Chip Cookies
Cookie Dough Fat Bombs
Shop my favorite products on Amazon and check out my Keto Pantry List!
Chocolate Dipped Shortbread Cookies – Keto, Low Carb & Gluten Free
INGREDIENTS
- 1 ¾ cup almond flour
- 1/2 cup grass-fed butter room temperature
- 1/2 cup Swerve Confectioners
- 2 teaspoons vanilla extract
- ½ tsp of Salt
- 3 ounce bar of Lily’s dark chocolate chopped
- 1 tablespoon coconut oil melted
PREPARATION
- Preheat oven to 350F.
- Add the butter and sugar to the bowl of a stand mixer with a paddle attachment, and mix together until well combined. Add in the vanilla extract and continue mixing.
- Add in the salt and almond flour, mix until combined.
- Place the dough onto a piece of parchment paper and add another piece over the top. Roll out the dough to your desired thickness, then cut out the cookies using a small biscuit cutter. Set each cut cookie onto a baking sheet lined with a Silpat or parchment paper.
- Regather the scraps and roll out to cut more cookies, until all the dough is gone.
- Bake for 10 minutes or until slightly golden. Allow to cool a bit, before placing on a cooling rack.
- Once the cookies have cooled, add the chopped chocolate and coconut oil into a glass bowl and microwave for 20 seconds. Microwave for another 10 seconds if not melted.
- Dip one end of the cookie into the melted chocolate and place on a fresh piece of parchment paper to set. Once set, serve and enjoy!
NOTES
Mine were sticking too much to make a cookie cutter – I had to use a cookie scoop and make them round