Get into the holiday spirit by baking up a batch of these incredibly delicious Keto Shortbread Cookies. Dipped in chocolate and topped with chopped almonds and sea salt, these buttery cookies have a wide variety of texture and flavour. They are an excellent sugar free treat that is perfect for gifting!
Baking during the holiday season is just as wonderful, just as essential as breathing fresh air. It’s like an itch that must be scratched, no matter how you try to ignore it; at least for me anyway.
Shortbread cookies have always been one of my absolute favourites. As a kid I always loved to help my Mama cut out shapes from the dough, then help her to decorate and of course devour as many as she would let me get my hands on. Now my own babies help me!
These Keto Shortbread Cookies are sugar free, so I have no issues letting my girls eat as many as their heart desires! I hope you love them as much as we do 🙂
- Soft and buttery, these Keto Shortbread Cookies are just as tasty as their carb loaded lookalikes, without all the guilt.
- Dipped in chocolate with a sprinkle of chopped almonds and coarse sea salt, these sugar free cookies are a real treat!
- After they set, these Keto Shortbread Cookies can be stacked, which is perfect to save space or to wrap them up for gifts around the holidays.
- Make them any shape you like, whether you choose circular, rectangle or use a wide variety of cookie cutters.
Ingredients
Powdered Monk Fruit Sweetener – My favourite sweetener for these Keto Shortbread Cookies is Lakanto’s Classic Monk Fruit Sweetener. It comes in granular form, which can easily be whipped into powder by blitzing it in a clean coffee grinder for a moment or two.
Coconut Oil – Unless you want coconut flavoured cookies, find coconut oil that has been naturally refined. This process removes any coconut flavour from the oil. I like Nutiva because it is organic, steam-refined, non GMO and fair trade.
How to make Keto Shortbread Cookies
Whisk together the almond flour, xanthan gum and sea salt, then set aside. In a medium bowl, using an electric hand mixer, cream the butter until smooth, then whip in the powdered sweetener until light and fluffy.
Beat in the vanilla, then stir in the almond flour until just combined.
Cut two pieces of parchment the same size as your cookie sheets. Place the dough into between the two pieces and then roll the dough out until it is about 1/4 inch thick. Refrigerate for 1 hour.
Heat the oven to 325°. Remove the top piece of parchment and place it on one of the cookie sheets. Cut out shape from the dough using a cookie cutter and place them on the cookie sheet. The cookies will not spread very much so they can be somewhat close together.
Continue to reroll the dough in between two pieces of parchment and cut cookies until all of the dough has been used up.
Bake in the preheated oven for 6-8 minutes, until the bottom of the cookies have lightly browned.
Allow the cookies to cool completely on the cookie sheets before removing. They will need time to firm up before they will be able to be dipped, at least an hour or two.
Chocolate Glaze
Once the Keto Shortbread Cookies are completely firm, the chocolate glaze can be made. Melt coconut oil in a soup bowl, then add the hot water. Whisk in the cocoa powder and then the sweetener, vanilla and sea salt.
Dip the cookies into the glaze, shaking any excess chocolate back into the bowl. Place each cookie back onto the cookie sheets and then sprinkle with chopped almonds and coarse sea salt.
Allow the chocolate glaze to completely firm up before removing from the cookie sheets to package up/stack. This will take several hours because of the sweetener.
Expert Tips
- Watch the Keto Shortbread Cookies closely while they are in the oven so that they do not burn.
- The cookies will take a couple hours to cool enough that they will be sturdy enough to be dipped in the chocolate.
- It will take several hours for the glaze to solidify enough because of the erythritol in the sweetener.
Here are some other Keto Sweets you might like:
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Chocolate Glazed Keto Shortbread Cookies with Chopped Almonds
Ingredients
Keto Shortbread Cookies
- 2 cups almond flour
- ½ tsp xanthan gum
- 1 pinch sea salt
- ½ cup unsalted butter room temperature
- ½ cup powdered monk fruit sweetener *see note 1
- 1 tsp vanilla
Chocolate Glaze
- 2 tbsp refined coconut oil *see note 2
- 2 tbsp hot water
- 2 tbsp unsweetened cocoa powder
- 6 tbsp powdered monk fruit sweetener
- ¼ tsp vanilla
- ¼ tsp sea salt
Extra Toppings
- almonds roasted and chopped *see note 3
- coarse sea salt
Instructions
Equipment Needed
- Cookie cutters
Directions
- Whisk together the almond flour, xanthan gum and sea salt, then set aside. In a medium bowl, using an electric hand mixer, cream the butter until smooth, then whip in the powdered sweetener until light and fluffy. Beat in the vanilla, then stir in the almond flour until just combined.
- Cut two pieces of parchment the same size as your cookie sheets. Place the dough into between the two pieces and then roll the dough out until it is about ¼ inch thick. Refrigerate for 1 hour.
- Heat the oven to 325°. Remove the top piece of parchment and place it on one of the cookie sheets. Cut out shape from the dough using a cookie cutter and place them on the cookie sheet *see note 4. The cookies will not spread very much so they can be somewhat close together.
- Continue to re-roll the dough in between two pieces of parchment and cut cookies until all of the dough has been used up. *see note 5
- Bake in the preheated oven for 6-8 minutes, until the bottom of the cookies have lightly browned *see note 6. Allow the cookies to cool completely on the cookie sheets before removing. They will need time to firm up before they will be able to be dipped, at least an hour or two *see note 7.
Chocolate Glaze
- Once the Keto Shortbread Cookies are completely firm, the chocolate glaze can be made. Melt coconut oil in a soup bowl, then add the hot water. Whisk in the cocoa powder and then the sweetener, vanilla and sea salt.
- Dip the cookies into the glaze, shaking any excess chocolate back into the bowl. Place back each cookie back onto the cookie sheets and then sprinkle with chopped almonds and coarse sea salt.
- Allow the chocolate glaze to completely firm up before removing from the cookie sheets to package up/stack. This will take several hours because of the sweetener.
Notes
- Powdered Monk Fruit Sweetener – My favourite sweetener for these Keto Shortbread Cookies is Lakanto’s Classic Monk Fruit Sweetener. It comes in granular form, which can easily be whipped into powder by blitzing it in a clean coffee grinder for a moment or two.
- Coconut Oil – Unless you want coconut flavoured cookies, find coconut oil that has been naturally refined. This process removes any coconut flavour from the oil. I like Nutiva because it is steam-refined, organic, fair trade and non GMO.
- Roasted Almonds – Roast raw almonds in a 350° oven for 6-8 minutes, until slightly darkened and aromatic. Once cooled, the almonds can be chopped.
- No need for cookie cutters if you don’t mind rectangle cookies! Simply cut the rolled out dough into rectangles (or squares), separate the cookies on the cookie sheets and then bake as instructed.
- If the dough warms up too much, it will be more difficult to work with, which tends to happen after it is rerolled. The dough can be refrigerated at any time to make it easier to work with.
- Watch the Keto Shortbread Cookies while they are in the oven closely so that they do not burn.
- Be patient – the cookies will take a couple hours to cool enough that they will be sturdy enough to be dipped in the chocolate. And again, It will take several hours for the glaze to solidify enough because of the erythritol in the sweetener.
Nutrition
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Can I use Allulose instead of the erythrital? I can’t do the “laxitive poisoning”. Will the cookies still be crispy?
Hey Linda. I have never used allulose, though I don’t see why it couldn’t be swapped one for one. Not sure if the cookies would turn out crispy or not using it.
Hi, my family is not a fan of chocolate. Is there another option for dipping??
You could always just skip the chocolate altogether. I can’t think of another good option for dipping, but now I’ll be stewing about it all day, so if something pops into my mind, I’ll come back and let you know 🙂
I’ve never been that fond of shortbread cookies, but you add nuts and chocolate and I thought I should give them a try! They are delicious!! So cute for my holiday cookie boxes! Thanks for sharing!
So glad you loved them Jill!
You are right! Baking cookies at Christmas is ESSENTIAL. So great that those on the keto diet can give these a try for the holidays.
I’m so glad I put these cookies on my holiday baking list! They were so fun to make and decorate, and they turned out delicious.
I’m so glad to hear that Amanda!
The toughest part of this recipe is keeping my fingers out of the chocolate glaze. This is a great recipe that tastes delicious. Thanks for sharing.
Ha! So glad you enjoyed it all Ben
Your shortbread looks utterly delicious, especially when it’s dipped in the chocolate! They would make such great edible gift for friends and family (providing I wouldn’t first eat them all by myself!).
Thanks Anna! They are definitely hard to keep from eating!
These cookies were delicious. We eat mostly keto in the house, no speck of sugar-anything in the kitchen. Holidays without sweets are hard, so your fabulous cookies made our weekend and our holiday season. They were delicious and easy. You are right, I had to be patient, but it was so worth it. I will make them again. Thanks so much!
I’m so glad you loved them so much Jenny!
I love this recipe. I want to say that these shortbread cookies taste like the full-fledged shortbread. And the chocolate is so good that I had a hard time not licking my fingers. I resisted temptation but the minute I was done with the decorating I did sample one. So good. This recipe is a keeper.
Thanks Marisa!
These look SO good!! I’ve always been a shortbread fan and they are so much fun to make in during the holidays.
I agree!
Using chocolate glaze and chopped almonds is the perfect addition to these cookies! So perfect!
Thanks Leslie 🙂
I love shortbread cookies! I lreally like how you’ve added the chocolate and nuts. They look delicious!
Thanks Jacqueline!
I would like very much to use your shortbread recipe. However, I will add lavender to the dough, and drizzle rosewater and sweetner whipped together. I have had a card time getting the dough not to crumble when baked.