Keto Chocolate Dipped Shortbread Cookies

Name: Keto Chocolate Dipped Shortbread Cookies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 14 serving
Ingredients: 1 ¾ cup almond flour; ½ cup grass-fed butter; ½ cup Swerve confectioners; 2 teaspoons vanilla extract; ½ tsp of salt; 3 ounce bar of Lily's dark chocolate; 1 tablespoon coconut oil

User Reviews

4.0

3 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
14
Calories
148 kcal
Course
Dessert
Cuisine
American

Keto Chocolate Dipped Shortbread Cookies

Iris Warren

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Light and buttery Low Carb and Keto friendly version of shortbread cookies dipped in melted chocolate!

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Ingredients

Servings

1 ¾ cup almond flour
½ cup grass-fed butter room temperature
½ cup Swerve confectioners
2 teaspoons vanilla extract
½ tsp of salt
3 ounce bar of Lily's dark chocolate chopped
1 tablespoon coconut oil melted

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Instructions

Preheat oven to 350F.
Add the butter and sugar to the bowl of a stand mixer with a paddle attachment, and mix together until well combined. Add in the vanilla extract and continue mixing.
Add in the salt and almond flour, mix until combined.
Place the dough onto a piece of parchment paper and add another piece over the top. Roll out the dough to your desired thickness, then cut out the cookies using a small biscuit cutter. Set each cut cookie onto a baking sheet lined with a Silpat or parchment paper.
Regather the scraps and roll out to cut more cookies, until all the dough is gone.
Bake for 10 minutes or until slightly golden. Allow to cool a bit, before placing on a cooling rack.
Once the cookies have cooled, add the chopped chocolate and coconut oil into a glass bowl and microwave for 20 seconds. Microwave for another 10 seconds if not melted.
Dip one end of the cookie into the melted chocolate and place on a fresh piece of parchment paper to set. Once set, serve and enjoy!