Keto Chocolate Chip and Orange Shortbread Cookies
These deliciously sweet and crumbly shortbread cookies make a tasty Keto snack or dessert. Our low carb shortbreads are prepared with just a few vegan-friendly ingredients – coconut oil, erythritol, ground almonds, orange extract, and unsweetened chocolate chip cookies. These make a perfect plant-based treat, ideal after dinner or as an afternoon pick me up.
How to Make It
Step 1
Bring the coconut oil to room temperature to soften. Add the softened coconut oil to a mixing bowl along with the erythritol. Beat the oil and sweetener together well to combine until very soft.
Step 2
Add the ground almonds and orange extract to the bowl with the softened coconut oil and erythritol. Mix everything together well to combine. The mixture should come together to form a dough.
Step 3
Sprinkle the chocolate chips into the bowl. Fold or knead the chips into the dough until well incorporated and evenly distributed throughout. Cover the dough and transfer to the fridge for 30 minutes to chill.
Step 4
Preheat the oven to 375 degrees Fahrenheit and line a shallow oven tray with baking paper. Remove the dough from the fridge. Divide the dough into 10 even-sized portions and shape each portion into a ball with your hands. Arrange the balls of dough across the lined oven tray, ensuring they are evenly spaced out. Press each ball of dough down with your palm and shape into a cookie shape, roughly a half-inch thick.
Step 5
Transfer to the oven and bake for 10-12 minutes until lightly golden. Set aside to cool completely. The shortbread will firm once cooled. Store in an airtight container until ready to serve.
Ingredients
- Almonds, raw
1.75 cup, ground
- 100% Unsweerened Dark Chocolate Baking Chips
1.5 tbsp
- Coconut oil
0.75 cup
- Valencian Orange Extract
0.5 tsp
- Erythritol
0.33 cup