Who doesn’t love to do some baking around the holidays? These Keto shortbread cookies dipped in chocolate are a delicious, buttery treat that’s sure to please a crowd! And they’re super easy to make with a few, simple ingredients you probably already have in your kitchen.
Keto Shortbread Cookies
Sometimes, I think we should rename “the holiday season” to “the cookie baking season.” Who’s with me?
There are just SO many tasty recipes! Some are for decorating, some can be enjoyed plain, and thank goodness, many of them can be made low carb.
These Keto shortbread cookies are a great example of a holiday classic cookie with a low-carb twist! Okay, yes, you can usually find shortbread cookies year round. But they tend to pop up a lot more in December.
So what’s the difference between a sugar cookie and a shortbread cookie? While both are popular for the holidays and great for decorating, shortbread cookies are a little less sweet. They also have a slightly chewier, less-crispy texture.
Shortbread cookies are actually a traditional Scottish biscuit, whereas sugar cookies are said to be from Pennsylvania. And both originated in the 16th century. How crazy is that!
Now, we get to carry on a tradition that’s a few centuries old by making a few ingredient swaps. I think that’s pretty cool.
Can You Make The Cookies Without Dipping Them In Chocolate?
These Keto shortbread cookies are rich, buttery, amazing little bites all on their own. So for a classic shortbread cookie, feel free to skip the chocolate step.
You can also choose to go half and half. I still recommend using a ¼ cup of chocolate chips and 1 tablespoon of coconut oil — if you try to cut the chocolate glaze ingredients in half, it will be hard to dip the cookies deep enough.
But I’m sure you can find a way to use up the rest of the chocolate!
Decorating Your Keto Shortbread Cookies
Does your family love decorating holiday cookies as much as mine does? It’s such a fun way to get everyone together! It’s like arts and crafts time… but at the end, you get to eat it.
Keto sugar cookies are always a big hit in our house because there are so many options to decorate them. But you can get equally creative with shortbread cookies!
One classic option is to add chopped nuts. I like to chop up pecans and have them ready to go. Then, once I dip a cookie in the chocolate, I immediately sprinkle it with the chopped pecans so they’ll stick.
You could also use the frosting recipe from my kid approved Keto christmas cookies to decorate. Whip up as many or as few color options as you want, then have some fun!
Can You Store Low Carb Shortbread Cookies?
To keep the chocolate coating from melting, you definitely want to store them in the refrigerator. If you put them in an airtight container, they’ll stay fresh for at least 3-4 days. They’ve lasted longer than that for me, but I always like to be safe!
But to be honest, unless you make a double batch, I’ll be surprised if they make it past the 4 day mark.
How To Make Keto Shortbread Cookies
In a mixing bowl, combine the almond flour, softened butter, swerve sugar substitute, vanilla extract, and almond extract.
Beat the ingredients on high until everything is well combined.
Wrap the dough in plastic wrap, then place it in the fridge or freezer to chill for at least half an hour.
Place the chilled dough between two sheets of parchment paper, then roll it out to about ½ an inch thickness.
Preheat the oven to 350°F.
Use a cookie cutter to cut 12 cookies from the dough, then transfer the cookies to a baking sheet lined with parchment paper or a silicone mat.
Place the cookies in the oven and bake for 10 minutes, or until they are beginning to brown around the edges.
Remove from the oven and allow the cookies to cool completely.
Place the baking chips and coconut oil in a microwave safe bowl. Microwave at 30 second intervals, stirring between each one, until the chocolate is melted and the mixture is combined.
One at a time, dip one half of each cookie into the chocolate mixture, then place it back onto a baking sheet lined with parchment paper or a silicone mat to set.
To help the cookies set faster, place them in the freezer for 5-10 minutes before serving.
Other Dessert Recipes From The Keto Option That You Might Like
- Combine the almond flour, softened butter, swerve sugar substitute, vanilla extract and almond extract in a mixing bowl. Beat on high until well combined.
- Wrap the dough in plastic wrap, and chill in the fridge or freezer for at least half an hour.
- Roll the dough out to about ½ an inch thick between two pieces of parchment paper.
- Preheat the oven to 350 degrees.
- Use a cookie cutter to cut 12 cookies from the dough.
- Transfer the cookies to a parchment or silicone mat lined baking sheet and bake for 10 minutes, or until beginning to brown around the edges.
- Let the cookies cool completely.
- Place the baking chips and coconut oil in a bowl that is microwave safe. Heat at 30 second intervals until the chocolate is melted and the mixture is combined.
- Dip one half of each cookie into the chocolate mixture, and place the cookies back onto a parchment or silicone mat lined baking sheet to set.
- You can speed this process up by placing the cookies into the freezer for 5-10 minutes before serving.
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Amount Per Serving: Calories: 68Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 1mgCarbohydrates: 2gNet Carbohydrates: 2gFiber: 0gProtein: 0g
Nutrition is calculated using a third party plug-in. It is best to always validate!