Keto Espresso Shortbread Cookies
Delicious and easy-to-make Keto Espresso Shortbread Cookies, perfect for a low-carb treat. These buttery, coffee-infused shortbreads are dipped in sugar-free dark and white chocolate for an irresistible finish.
Equipment
- Baking Sheets
- Parchment Paper or Silicone Mats
- Cookie Cutters
- Double Boiler
- Heatproof bowls
- Wax Paper
Ingredients
Cookie Dough
- 6 tablespoons unsalted butter softened
- 2/3 cup powdered erythritol sweetener (like Swerve)
- 2-3 teaspoons espresso powder (adjust to your taste)
- 1/2 teaspoon pure vanilla extract
- 2 cups blanched almond flour finely ground
- 1 teaspoon finely ground coffee (for a flecked look, optional)
- 1/2 teaspoon xanthan gum (for best texture)
- 1/2 teaspoon fine sea salt
Chocolate Dip
- 2 ounces sugar-free dark chocolate chips
- 1/2 ounce cocoa butter or 1 tablespoon coconut oil, divided
- 2 ounces sugar-free white chocolate chips
Instructions
- Get Ready: Line two baking sheets with parchment paper or silicone mats.
- Cream It: In a large bowl, beat the softened butter with the powdered sweetener until it's light and fluffy. Stir in the espresso powder and vanilla extract.
- Mix Dry: Add the almond flour, optional ground coffee, xanthan gum, and salt. Beat gently until a soft dough forms.
- Roll & Cut: Lightly dust a clean surface with a little extra almond flour. Roll out the dough to about 1/4-inch thickness. Use your favorite cookie cutters to create shapes (you'll get about 30 two-inch cookies).
- Chill Time: Carefully transfer the cut cookies to your prepared baking sheets, leaving about an inch between them. Gather and re-roll any scraps to make more cookies. Freeze the baking sheets with cookies for at least 1 hour.
- Preheat & Bake: Preheat your oven to 300°F (150°C). Bake the frozen cookies for 20-25 minutes until lightly golden at the edges.
- Crisp Up: Turn off the oven, remove the cookies for 10 minutes, then return them to the warm, turned-off oven until they are completely cool and crisp. (You can prop the oven door slightly open if your oven retains a lot of heat).
- Melt Chocolate: For the dip, create a double boiler by placing a heatproof bowl over a pan of barely simmering water. Melt the sugar-free dark chocolate chips with half of the cocoa butter (or coconut oil), stirring until smooth. In a separate bowl, repeat this for the sugar-free white chocolate chips and the remaining cocoa butter.
- Dip & Chill: Dip each cooled cookie halfway into the melted chocolate. Place them on a sheet lined with wax paper. If you like, sprinkle a tiny bit of ground coffee on the dark chocolate ones. Repeat with the white chocolate.
- Set: Pop the cookies into the refrigerator until the chocolate is fully set. Enjoy your delicious, healthy treat!
Notes
Nutrition information is per 2 cookies (1 serving).
Nutrition:
- Calories: 165kcal
- Total Carbs: 6.4g (Net Carbs: 3.3g)
- Fats: 15.2g
- Protein: 3.5g
