Keto Simple Shortbread Cookies
Use this basic Keto cookie recipe whenever you’re out to prove Keto cookies are just as good as any other cookie. These shortbread cookies taste and feel in your mouth just like classic shortbread. Bite into the slightly golden edges that break like a flaky pie crust into the softer, chewy centers of the cookies. Each Keto shortbread cookie is also lined on the bottom with a layer of hardened chocolate made with coconut oil. You may find these cookies akin to the nearly worshipped Girl Scout style of shortbread cookie. Adults and kids can enjoy the light chocolate and butter cookies. You may also enjoy dipping the shortbread cookies in coffee or black tea.
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 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, 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. 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 3
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 4
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 decorated, which will take about 1 hour (this time is included in the recipe’s prep time).
Step 5
Once the cookies are cool, make the chocolate sauce for dipping the cookies. Add Keto chocolate chips (120 chips per 1 ounce) and coconut oil to a small pot on your stove (you may wish to double the chocolate sauce ingredients to ensure you have enough to dip in). Melt the ingredients over low heat while continually stirring until your chocolate sauce comes together. Leave the sauce off the heat to cool until the sauce leaves a thin layer on the back of a metal spoon. Gently dip the bottom side of each cookie in the chocolate, then return them to the parchment paper to set. Return the dipped cookies to your refrigerator to finish setting for 15 more minutes, then the cookies are done.
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
- Salt
0.13 tsp
- Dark Chocolate Chips (Keto-friendly)
120 chips
- Coconut oil
0.75 oz