- 1/3 cup room temperature softened butter (do not heat in microwave)
- 2.5 cups almond flour
- 2/3 cup hazelnuts – ground coarsely (separate in to 2 equal portions)
- 1/3 cup Erythritol
- 1 tsp vanilla extract
- 6 ounces semi-sweet chocolate
- 1 tbsp butter
Makes: 30 cookies
- Cream the 1/3 cup butter and Erythritol with a mixer. Add in the vanilla extract and whip it up.
- begin adding the 1/3 cup hazelnuts and the almond flour to the butter/erythritol mixture – 1/2 cup at a time.
- Portion out by tablespoon and form in to a ball. Place on a parchment paper lined baking sheet and press out to 1/3 inch thickness. Prick the flattened cookie with a fork twice.
- Bake at 350F for 14-16 minutes. Cookies will be golden brown.
- Move the cookies to a rack to cool.
- Add the semi-sweet chocolate and 1 tbsp of butter to a glass dish and microwave for 45 seconds. Stir the chocolate and butter until all the chocolate is melted and the mixture is smooth.
- Dip on end of each cookie in the melted chocolate and then in the chopped hazelnuts.
- Return the cookies to the parchment paper and allow the chocolate to cool and set. Placing them in the refrigerator speeds up the process.
- Place the cooled cookies in a sealed container and store in the refrigerator.
One lesson hard learned during office holiday baking exchanges is – EVERYONE wants to make shortbread. Problem being that it rapidly becomes a shortbread baking contest and all you end up with is your own shortbread and several others that just don’t quite measure up to your lofty standards.
So here is my Keto-ized version of a shortbread recipe that I think will the taste test and satisfy even the fussiest of shortbread elitists.
Happy Holidays and Enjoy!
Amount Per Serving with icing
|Net Carbohydrates||2.81 g|