Chocolate Dipped Shortbread Cookies – Keto, Low Carb & Gluten Free

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Light and buttery Low Carb and Keto friendly version of shortbread cookies dipped in melted chocolate!

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!

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!

Make about 56 Cookies

Serving Size: 4 Cookies

Macros:  Fat 14 grams – Protein 3 grams – Carbs (net) 2 grams

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Chocolate Dipped Shortbread Cookies - Keto, Low Carb & Gluten Free

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!

Course Dessert

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 14

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!

*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alchol (Swerve/Erythritol).

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