Keto Chocolate Shortbread Cookies
Do you like cookies that have crispy edges and a soft center? Do you like buttery and flaky textures? Do you like chocolate? Say no more! This Keto cookie recipe combines all these things in the perfect chocolate shortbread cookie. The cookies are made with a Keto-friendly blend of flours. Each bite is extra chocolatey because both cocoa powder and melted chocolate are added to the cookie dough. Bake the chocolate cookies around the holidays, at a birthday party, or make a tray whenever you want a treat throughout the week for yourself.
How to Make It
Step 1
Add room temperature butter to a stand mixer fitted with a paddle attachment. Blend the butter until it’s smooth and creamy. Then, blend your powdered erythritol into the butter until you have a creamed, lump-free blend. At a low speed, blend the egg, vanilla extract, and liquid stevia into the mixer. Make sure the butter and egg blends back together so it doesn’t separate.
Step 2
In a separate bowl, sift together almond flour, coconut flour, baking soda, tapioca flour, cocoa powder, and salt. Add the dry ingredients to the wet ingredients in the stand mixer. Blend the ingredients together until you have a very sticky cookie dough. Leave this mixture aside and add the chocolate chips (about 120 pieces per 1 ounce) to a heat-safe bowl.
Step 3
Build a double boiler on your stove with the bowl of chocolate chips. Heat the double boiler until the chocolate chips melt, stirring them continually with a rubber spatula. Once the chocolate is melted, blend it into your cookie dough at medium speed until it’s fully incorporated. Transfer the dough to a piece of plastic wrap and wrap it tightly. Leave the dough to chill in your refrigerator for at least 1 hour.
Step 4
After chilling the dough, prepare a surface to roll the dough out onto with a Keto-friendly flour for dusting. Roll the dough to between ¼” and ½” thickness and use a cookie cutter to cut out 2” long cookies. You may use a standard shortbread cookie cutter or another similar round or rectangular cookie cutter. Transfer all cut cookies to a sheet tray lined with parchment paper.
Step 5
Chill the tray of cookies in your refrigerator for 15 minutes. Meanwhile, preheat an oven to 350 degrees F. Bake the chilled cookies for 15 minutes or until done. The edges of the cookies should be golden, the centers will still be soft, and the cookies will naturally release from the parchment. The cookies need to cool completely before being eaten, which will take about 1 hour (this time is included in the recipe’s prep time).
Ingredients
- Butter, unsalted
6 tbsp
- Powdered Erythritol (Icing Sugar)
2 tbsp
- Raw egg
1 large
- Vanilla extract
0.13 tsp
- Liquid stevia
5 Drop
- Almond flour
1 cup
- Coconut flour
1 tbsp
- Baking soda
0.5 tsp
- Tapioca Flour
1 tbsp
- Cocoa Powder Dry Unsweetened
1 tbsp
- Salt
0.13 tsp
- Dark Chocolate Chips
120 chips