Keto Shortbread Chocolate Chip Cookies Recipe

Delicious keto-friendly shortbread cookies with chocolate chips. Perfectly crispy and sweet.

Shortbread cookies, typically rich and buttery, have been a beloved treat for centuries. Originating from Scotland, these classic biscuits are renowned for their simple yet decadent flavor. Our keto version maintains the luscious taste while making it suitable for those following a ketogenic diet.

In this recipe, we've replaced traditional ingredients with keto-friendly options to ensure these cookies are low in carbs but still scrumptious. Whether you're a keto veteran or new to the diet, these cookies will satisfy your sweet tooth without derailing your health goals. Let's embark on a delightful baking journey together!

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup powdered erythritol
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/2 cup sugar-free chocolate chips
• 1/4 teaspoon salt

Nutrition

Calories: ~110 calories

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, powdered erythritol, and salt until well combined.
3. Cream Butter: In a separate large bowl, cream the softened butter with a hand mixer or stand mixer until light and fluffy.
4. Add Vanilla: Add the vanilla extract to the creamed butter and mix until incorporated.
5. Combine Ingredients: Gradually add the dry ingredients to the creamed butter mixture, mixing until a dough forms. If the dough is too crumbly, add a teaspoon of water at a time until it comes together.
6. Fold in Chocolate Chips: Gently fold the sugar-free chocolate chips into the dough until they are evenly distributed.
7. Shape Cookies: Using a tablespoon, scoop out portions of the dough and roll them into balls. Place the dough balls onto the prepared baking sheet and flatten them slightly with your hand or the back of a spoon.
8. Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown.
9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Store: Store the cooled cookies in an airtight container at room temperature for up to one week. They can also be frozen for longer storage.

Congratulations on successfully making these delectable keto shortbread chocolate chip cookies! With their melt-in-your-mouth texture and the perfect balance of sweetness and chocolate, these cookies are sure to become a favorite in your household.

One of the great things about these cookies is their versatility. Feel free to experiment with different flavors by adding a hint of cinnamon or a dash of sea salt on top before baking. You might also enjoy adding chopped nuts or swapping the chocolate chips for sugar-free white chocolate chips.

Remember, baking is as much about the journey as it is about the destination. Don't be afraid to get creative and make this recipe your own. As you savor each bite, know that you're indulging in a treat that's both delicious and aligned with your dietary goals. Happy baking!