Keto Shortbread Cookies

Prep Time 45

Cook Time 12

Total Time 57

Servings

Calories 78kcal

1/4 Cup Unsalted Butter softened
1/2 Cup Swerve or Lakanto (see sweetener notes below) granular. Sub for granular sweetener of choice.
1 Teaspoon Vanilla Extract
2 Cups Almond Flour
1/2 Teaspoon Xanthan Gum
3.5 Ounces Keto Chocolate sub for chocolate of choice!

Preheat oven to 350 F and line a baking sheet with parchment paper.
In a large bowl, combine the unsalted butter (1/4 cup), sugar (1/2 cup) and vanilla extract (1 teaspoon) using an electric mixer until fluffy.
With the mixer running, add the xanthan gum (1/2 teaspoon), then slowly and almond flour (2 cups ), 1/2 cup at a time.
Form the dough into a round disc, wrap it in plastic wrap, and place it in the fridge for 30 minutes.
Roll the dough between 2 sheets of parchment paper using a rolling pin, until it's 1/4" thick.
Use a 3x1" cookie cutter (or a pizza cutter as I did) to cut the cookies into a rectangular shape.
Place on the prepared baking sheet and bake for 10-12 minutes. You'll know the cookies are done when the edges become golden.
Allow your cookies to cool on your baking sheet before removing them.
While your cookies cool, begin to melt your chocolate using a double boiler.
Once cookies have hardened, dip them into the chocolate, and place them back on the baking sheet. Repeat until you've dipped all your cookies in chocolate.
Place your dipped cookie baking sheet in the fridge, allowing chocolate to harden, for about 30 minutes. Enjoy!

Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
Chocolate. I love Lily's chocolate chips for this (they make dark, semi-sweet, and milk) but you can always make your own low carb chocolate by following my recipe!
Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
Nutritional information is for 1 cookie, if you make 28 cookies using this recipe. If counting your net carbs, there is 1g of sugar alcohols and 2g of fiber per cookie, so each cookie would have 1 g of NET carbs!

Delicious recipe from Lindsey Hyland // www.thelittlepine.com