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5 from 2 votes

KETO SHORTBREAD COOKIES WITH CHOCOLATE (4-INGREDIENT)

These buttery, melt-in-your-mouth keto shortbread cookies with chocolate have just 4 INGREDIENTS & 7 g net carb each! They are made with almond flour in less than 30 minutes and are low carb, gluten-free, and sugar-free. Simply the best almond flour shortbread cookies ever!

Course:Dessert
Cuisine:American
Keywords:almond flour shortbread cookies, gluten-free shorbread cookies, keto cookies with almond flour, keto shortbread cookies, low carb shortbread cookies, shortbread cookies with chocolate
Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 20 minutes
Total Time 25 minutes
Servings 12
Calories208 kcal
Cost $ 0.40 per cookie

Equipment

  • oven
  • baking sheet
  • mixer

Ingredients

  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup erythritol
  • 2 cups blanched almond flour
  • 1/2 cup dark chocolate chips sugar-free

Instructions

  • Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
  • In the bowl of an electric mixer, cream butter on low speed just until creamy, but not fluffy. Add the erythritol and mix again on low speed just until incorporated (again, not fluffy). Add almond flour on low speed and mix until crumbly.
  • Scrape down the sides of the bowl, and then form a cohesive ball of dough using your hands this time. Make sure to not knead the dough too much or to overmix it.
  • Next, roll out the dough to about 3/4-inch thickness on a flat surface between 2 sheets of parchment paper. It is important that the dough not be too thin, otherwise it will brown too much when baked. Let dough chill in the refrigerator on a lined baking sheet for 20-30 minutes, or until set. Cover with parchment paper before chilling.
  • Using a 2.5 to 3-inch diameter cookie cutter, cut into rounds or whatever shape you want to. Using a metal spatula, gently transfer keto cookies to the lined baking sheet and bake for 13-15 minutes, or until the bottom of the cookies changes color to a light brown. Transfer pan to a rack and let cookies cool before drizzling with or dipping in chocolate.
  • Once keto cookies are cool, melt chocolate chips in a medium microwave-safe bowl and heat for about 1-2 minutes, mixing until fully melted and smooth. If you wish, stir in 1/2 teaspoon of oil to keep the chocolate from re-solidifying quicker. Then either drizzle melted chocolate over the cookies using a fork, or dip the top of the cookies into the melted chocolate and let harden. 

Recipe Notes

  • NET CARBS: 7 g
  • WW FREESTYLE SMART POINTS: 8
  • $ 0.40 per cookie

PRO TIPS FOR MAKING KETO COOKIES WITH ALMOND FLOUR

    • If you wish, you can make the keto cookie dough ahead. To do this, place the dough in a plastic bag and remove most of the air. Then, either place it in the fridge for up to 7 days or freeze for up to 2 months. 
    • If your butter isn’t at room temp, cut the stick(s) into chunks/slices and microwave on 50% power in 5-10 second intervals until softened but not melted.
    • Use any keto sweetener of choice.
    • Do NOT overmix the dough so that the cookies won't be crumbly!
    • Let dough chill for at least 20-30 minutes so that it can set and be ready to cut out. 
    • Cut cookies at least 3/4-inch thick so that they won't brown all over instead of only in the bottom.

Nutrition

Calories: 208kcal | Carbohydrates: 9g | Protein: 4g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 1mg | Fiber: 2g | Sugar: 1g | Vitamin A: 236IU | Calcium: 41mg | Iron: 1mg
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