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Keto Chocolate Shortbread Cookies Recipe

Desserts
Gluten Free
Snacks
Vegetarian
★★★★☆
4.7/5
(2011 reviews)
By Zylo Nutritionist Team
Keto Chocolate Shortbread Cookies
Zylo Recipes

Description

Indulge in the simple pleasure of chocolate shortbread cookies, a treat that balances a satisfying crispness with a tender, melt-in-your-mouth interior. These cookies are deeply chocolate, crafted with a generous helping of cocoa and melted chocolate to deliver a rich, intense flavor that satisfies any chocolate craving. The texture is key: a delicate snap as you bite into the edge gives way to a soft, buttery crumb that dissolves on the tongue.

These cookies are a comforting indulgence, perfect for any occasion. Imagine enjoying them during the holidays, sharing them at birthday celebrations, or simply savoring them as a sweet treat on a quiet afternoon. Their uncomplicated flavor profile makes them universally appealing, while their satisfying texture keeps you coming back for more.

They pair wonderfully with a cold glass of milk, a steaming cup of coffee, or a scoop of vanilla ice cream. The cookies maintain their delightful taste and texture, remaining fresh in the refrigerator for up to five days, or at room temperature for about three days. This ensures that you can bake a batch ahead of time and have a delicious treat readily available whenever the mood strikes.

These chocolate shortbread cookies are more than just a dessert; they are an invitation to slow down, savor the moment, and enjoy a simple, perfectly balanced indulgence. The aroma alone, as they bake, is enough to warm the kitchen and lift the spirits. Their deep chocolate hue and neat, round shape make them visually appealing.

Whether you're an experienced baker or new to the kitchen, these cookies are a joy to create and even more delightful to share.

Preparation Time

Prep Time
2 h 50 min
Cook Time
20 min
Total Time
3 h 10 min

Nutrition Information

Per 1 Cookie serving
C
Calories
180 Kcal
C
Carbs
7 g
Fi
Fiber
2 g
Sugar
1 g
P
Protein
3 g
C
Fats
16 g
Saturated Fats 9 g
Unsaturated Fats 6 g
Cholestrol 45 mg
Sodium 90 mg
Potassium 30 mg
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Ingredients

    1.
    Butter, unsalted
    Butter, unsalted
    6 tbsp
    2.
    Powdered Erythritol (Icing Sugar)
    Powdered Erythritol (Icing Sugar)
    2 tbsp
    3.
    Raw egg
    Raw egg
    1 large
    4.
    Vanilla extract
    Vanilla extract
    0.13 tsp
    5.
    Liquid stevia
    Liquid stevia
    5 Drop
    6.
    Almond flour
    Almond flour
    1 cup
    7.
    Coconut flour
    Coconut flour
    1 tbsp
    8.
    Baking soda
    Baking soda
    0.5 tsp
    9.
    Tapioca Flour
    Tapioca Flour
    1 tbsp
    10.
    Cocoa Powder Dry Unsweetened
    Cocoa Powder Dry Unsweetened
    1 tbsp
    11.
    Salt
    Salt
    0.13 tsp
    12.
    Dark Chocolate Chips
    Dark Chocolate Chips
    120 chips

Instructions

    1.
    In a stand mixer fitted with a paddle attachment, blend room temperature butter until smooth and creamy. Gradually blend in powdered erythritol until the mixture is creamed and lump-free. At low speed, blend in the egg, vanilla extract, and liquid stevia, ensuring the mixture emulsifies well.
    2.
    In a separate bowl, sift together almond flour, coconut flour, baking soda, tapioca flour, cocoa powder, and salt. Add the dry ingredients to the wet ingredients in the stand mixer and blend until a sticky cookie dough forms. Set aside.
    3.
    Create a double boiler and melt chocolate chips in the top bowl, stirring constantly with a rubber spatula until smooth. Blend the melted chocolate into the cookie dough at medium speed until fully incorporated. Transfer the dough to plastic wrap, wrap tightly, and chill in the refrigerator for at least 1 hour.
    4.
    After chilling, dust a surface with Keto-friendly flour and roll the dough to between ¼” and ½” thickness. Use a cookie cutter to cut out 2” cookies. Transfer the cut cookies to a sheet tray lined with parchment paper.
    5.
    Chill the tray of cookies in the refrigerator for 15 minutes. Meanwhile, preheat an oven to 350 degrees F. Bake the chilled cookies for 15 minutes, or until the edges are golden and the centers are still soft. Cool completely before serving.