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keto chocolate shortbread recipe
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Keto Chocolate Shortbread Cookies Recipe

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: 20 Chocolate Shortbread Cookies
Calories: 127kcal



  • 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:

Tips For Making Low Carb Chocolate Shortbread Cookies

  • 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!


Serving: 1Keto Chocolate Shortbread Cookie | Calories: 127kcal | Carbohydrates: 2.1g | Protein: 2.2g | Fat: 11g | Fiber: 2.3g