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Keto Choc Chip Shortbread
This keto take on a classic shortbread provides a perfectly sweet, buttery and crumbly biscuit.
How to Make It
Step 1
Add the butter and erythritol to a food processor and blend to combine.
Step 2
Add the almond meal and blend again until a dough forms.
Step 3
Transfer the dough to a bowl and stir through the chocolate chips. Cover with plastic wrap and refrigerate for three hours to firm.
Step 4
Preheat the oven to 340 degrees Fahrenheit and line a large shallow oven tray with baking paper. Roll the dough into a thick log shape and slice into 15 thick individual biscuits.
Step 5
Arrange the biscuits across the baking tray leaving a gap between each as they will spread a little (you can reshape them halfway through cooking) Bake for 15 minutes or until lightly golden and slightly firm to touch. Leave to cool completely and firm up.
Ingredients
- Unsalted Butter
1 cup
- 100% Pure Erythritol by Now
½ cup
- Food Cupboard Home Baking Almonds Ground By Sainsbury’s
7-½ ounce
- 100% Unsweerened Dark Chocolate Baking Chips by Pascha
2 tbsp
