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Keto Chocolate-Dipped Shortbread Cookies Recipe

These Keto Chocolate-Dipped Shortbread Cookies are crisp, buttery, and coated in rich sugar-free chocolate. A low-carb dessert that’s easy to make and perfect for anyone following a keto diet.

Ingredients

Scale

For the Cookies:

  • 1 cup almond flour
  • 1/4 cup butter, softened
  • 1/4 cup powdered erythritol
  • 1/2 tsp vanilla extract
  • Pinch of salt

For the Chocolate Dip:

  • 1/2 cup sugar-free dark chocolate chips
  • 1 tsp coconut oil

Instructions

  • Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
  • Mix almond flour, butter, powdered erythritol, vanilla extract, and salt in a bowl until a crumbly dough forms.
  • Roll the dough into tablespoon-sized balls and flatten into discs on the baking sheet.
  • Bake for 10-12 minutes until edges are golden. Let cool completely.
  • Melt chocolate chips and coconut oil in a microwave or double boiler.
  • Dip cooled cookies halfway into melted chocolate. Place on parchment paper to set.
  • Let the chocolate harden at room temperature or refrigerate for 15-20 minutes.

Notes

  • Store cookies in an airtight container for up to a week.
  • Chill dough briefly if it’s too sticky to handle.
  • Add a sprinkle of flaky salt or chopped nuts for extra flavor.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

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