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!