Keto Chocolate Dipped Pecan Shortbread Cookies

Serving Size: 18

A buttery keto shortbread cookie with only 1.7g net carbs! These almond flour cookies taste like real shortbread.

Active Prep10

Hands-On Cook12

Hands-Off Cook0

Passive0

Total Time22

Recipe Serving Size18

Baking sheet, Mixing bowls, Mixing spoon, Oven

2 1/2 cup blanched almond flour
6 tablespoon salted butter softened; can use coconut oil for dairy-free, but flavor and texture will be different *
1/3 cup allulose blend besti monk fruit , or 1/2 cup pure allulose or pure erythritol
1 teaspoon pure vanilla extract
1/2 cup sugar free dark chocolate chips
2 teaspoon coconut oil
3 tablespoon pecans chopped

Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
Use a hand mixer or stand mixer to beat together the butter and Besti, until it's fluffy and light in color.
Beat in the vanilla extract. Beat in the almond flour, 1/2 cup (64 g) at a time. (The dough will be dense and a little crumbly, but should stick when pressed together.)
Scoop rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten each cookie to about 1/3 in (.8 cm) thick. (You can make them thicker or thinner to your liking. Keep in mind they will not spread or thin out during baking, so make them as thin as you want them when done.)
Bake for about 12 minutes, until the edges are golden. Allow to cool completely in the pan before handling (cookies will harden as they cool).

Allow gluten-free shortbread cookies to cool and harden completely before dipping in chocolate. Line a small baking sheet with parchment paper (one that will fit in your fridge).
Melt sugar-free chocolate and coconut oil in a double boiler. Once melted, dip the cookies halfway into the chocolate and place onto the lined pan. Immediately sprinkle with chopped nuts before the chocolate sets.
Chill in the refrigerator before handling, until the chocolate is firm.