Keto Chocolate Shortbread Cookies Recipe

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Prep Time20 mins

Cook Time12 mins

Cooling Time15 mins

Total Time47 mins

Course: Dessert

Keyword: chocolate shortbread, keto chocolate shortbread, keto shortbread, shortbread cookies

Servings: Chocolate Shortbread Cookies

Calories: 127kcal

3/4 cup salted butter softened
10 tbsp powdered monkfruit erythritol sweetener 122g (For this recipe I actually love using 6 tbsp Swerve and 2 tbsp Truvia as well)
1 1/4 tsp vanilla extract
1/4 tsp almond extract
1 1/4 cups almond flour 140g
1/2 cup cocoa powder 48g
6 tbsp coconut flour 42g
1 tbsp arrowroot starch 8g (or cornstarch is OK if you don't have it)
1/2 tsp xanthan gum
1/8 tsp baking powder
1/8 tsp salt 1/4 tsp if using unsalted butter

Pre-heat oven to 300*F.
In a large bowl, beat together your butter and sweetener until light and fluffy. Add your extracts and beat once more until combined.
In another bowl, whisk together all of your dry ingredients including; almond flour, coconut flour, cocoa powder, arrowroot starch, xanthan gum and salt.
Pour the dry ingredients into the wet and stir well until the dough becomes thick and everything is incorporated together.
Form your dough into a circle and then roll out between two sheets of parchment paper to the thickness you want your cookies (they won't change in much in the oven).
Using a sharp knife or pizza cutter, cut the edges of the dough to form an even rectangle then cut smaller rectangles from the large one. (I cut my rectangles about 2 1/2 inches in length and 1 1/4 inches in width).
Re-roll any dough scraps and repeat the process until all of the dough is used up. Place the formed rectangles on parchment-lined baking sheets and gently poke holes twice in each shortbread cookie using a fork.
Bake the cookies for 10-13min.
Cool the cookies completely on their baking sheets before attempting to lift them. Enjoy your Keto Chocolate Shortbread Cookies!

Ingredient Links:

Don't have arrowroot starch? You can also use cornstarch as a substitute or leave it out altogether. Your cookies may just have less of that "melt-in-your-mouth" quality that's common in shortbread.
If you choose to use cornstarch instead of arrowroot starch there is not a big change in the total net carbs. Cornstarch just adds an extra 0.27g of carbs per cookie.
Try dipping half of the cookies in melted dark chocolate once they've cooled for a fun twist.
When lifting your shortbread cookies from the area you are rolling and cutting them out to the tray where you want to bake them, use a thin spatula or butter knife to help lift them so they don't crack at all in the center.
Don't like chocolate? Try my original shortbread cookie recipe. You can find it HERE.
Don't have xanthan gum? You can still make these cookies! They just may be slightly more crumbly.
Store these cookies in an airtight container at room temperature for up to 7 days.
OR freeze and store in an airtight container or ziplock between layers of parchment/wax paper and remove whenever you want a quick snack!