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 anhour 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 FactsNutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used. * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.Nutrition facts include the chocolate glaze and chopped almonds. Deduct the fibre and sugar alcohols from the total carbs to get 1.3 g net carbs per cookie if the recipe produced 16 cookies.