Keto Almond Shortbread Cookies
A delightful, guilt-free keto almond shortbread cookie recipe, perfect for a low-carb, gluten-free treat. These buttery cookies are easy to make in a food processor and dipped in sugar-free chocolate for extra indulgence.
Equipment
- Food Processor
- Baking Sheet
- Parchment Paper
- Knife
- Wax Paper
Ingredients
- 4 ounces cold salted butter cut into small pieces
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/2 cup low-carb sweetener (like xylitol or erythritol)
- 2 teaspoons unflavored gelatin
- 1 teaspoon vanilla extract
- 1/3 cup sliced or chopped almonds
- 2.5 ounces sugar-free chocolate with nuts, or sugar-free chocolate chips
Instructions
- First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- In a food processor, combine all the dough ingredients (butter, almond flour, coconut flour, sweetener, gelatin, vanilla, and 1/3 cup almonds). Process on high speed for about 2-3 minutes until a smooth ball of dough forms. Don't rush this step – it's key for the shortbread texture!
- Transfer the dough onto your prepared baking sheet. Gently press it into a large rectangle, about 1/4 inch thick. Using a knife, carefully cut the dough into 12 strips, then cut each strip in half to make 24 mini cookies. Space them out slightly.
- Bake for 14-16 minutes, or until the edges are lightly golden brown. Remove from oven and let them cool completely on the baking sheet – they'll crisp up as they cool!
- While the cookies cool, melt your sugar-free chocolate. You can do this in the microwave (stirring every 30 seconds) or using a double boiler. Once smooth, dip each cooled cookie halfway into the melted chocolate. Let any extra chocolate drip off, then place them on wax paper to harden. Enjoy your guilt-free indulgence!
Notes
Nutrition per cookie (approx.):
Calories: 92
Total Carbs: 3g
Net Carbs: 1g
Fats: 9g
Protein: 2g
Calories: 92
Total Carbs: 3g
Net Carbs: 1g
Fats: 9g
Protein: 2g
