Shortbread Cookies with Chocolate Dip (Almond Flour)

A buttery keto shortbread cookie recipe with just 4 ingredients and 1.7g net carbs. These almond flour cookies taste like real shortbread.

Shortbread:
2½ cups blanched almond flour
6 Tbsp. butter, softened
⅓ cup Monk Fruit Sweetener with Erythritol (Granular)
1 tsp. pure vanilla extract

Chocolate Dip (original):
½ cup dark chocolate chips
2 tsp. coconut oil
flaked sea salt or fleur de sel

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a cookie sheet with parchment paper.

Use a hand mixer or stand mixer to beat together the butter and monk fruit, until it's fluffy and light in colour. Beat in the vanilla extract. Beat in the almond flour, ½ cup (64 g) at a time. (The dough will be dense and a little crumbly, but should stick when pressed together.)

Scoop rounded Tbsp. of the dough onto the prepared cookie sheet. Flatten each cookie to about ⅓" (0.8 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).

Make the Chocolate Dip:
Allow 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 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 sea salt before the chocolate sets.

Chill in the refrigerator until the chocolate is firm.

Makes 18.