The other day I was working on a pie crust recipe for a low carb pecan pie recipe that I’m currently working on. When experiment with the crust and rolling it out, I thought to myself that this crust would actually make great cookies if I cut them up and tried baking them. Well, turns out it was a big success! I think these low carb shortbread cookies turned out better than the crust itself haha.
I haven’t eaten shortbread or butter cookies in such a long time! I remember we used to eat these during Christmas when I was a kid and they were so sweet and buttery. It wasn’t my original intent to make cookies, but I did want to make a buttery and flaky pie crust. I have a simple almond pie crust that I use here in my Paleo Pumpkin Pie and Paleo Tourtiere recipe, but I’m currently in the process of making a new one!
I decided to make this recipe using oat fiber for two reasons. One, I wanted to cut the carbs and two, I wanted to use a flour that had a starch consistency for baking. I don’t usually like to add too much oat fiber in my baked goods because it does have a strong flavour so I experimented three times with it and each time used different amounts. I always use the oat fiber from NuNaturals simply because that’s the only brand available in Japan.
It’s really important to measure out the ingredients because the first few times I did it, the ingredients wouldn’t bind together and would crumble apart when rolled out. Also, make sure to use powdered erythritol! If you use normal erythritol, the grainy kind, your cookies will be less smooth to the palate. I usually make my own by putting some in a blender and mixing it until it becomes powdery.
Finally, I decided to decorate them with some sugar-free chocolate from Lily’s, but that is totally optional! If you want to cut on the carbs, just skip the chocolate! If you’d like to try another cookie recipe, you can try making my Keto Pumpkin Chocolate Chip Cookies which are also gluten-free and sugar-free!
Low Carb Shortbread Cookies with Chocolate
Before making this recipe, make sure to MEASURE all of the ingredients. It WILL affect the cookie dough if it's not the exact measurements. I put them in grams and ounces so you can measure with a scale.
Preheat the oven to 180C/350F.
In a stand mixer with the dough hook attached, add the cold butter, almond flour, oat fiber, erythritol, stevia and sea salt.
Start the stand mixer on the lowest setting and mix for a couple of minutes until it forms a dough. *I'm sure you could use a food processor or a strong hand mixer too.
With your hands, grab the dough and form a ball. Place the ball on top of a parchment paper, place another piece of parchment paper over the ball and press down.
With a rolling pin, roll into a 0.3-0.4 inch/0.8-1cm thick disk. Cut into small bricks or cut using biscuit cutters, a knife or a pizza cutter. You should be able to make 40 cookies.
With a dough scraper, lift up each cookie and place onto the baking sheet lined with parchment paper. Bake for 12-15 minutes until golden brown.
Take out of the oven and let cool completely. This will solidify the cookies.
Once the cookies are cooled, you can dip them in chocolate. In a small bowl, add the chocolate chips and coconut oil and microwave 40ish seconds until melted. Stir with a spatula to make sure all of the chocolate has melted properly. Dip each cookie into the chocolate halfway (or whatever design you want) and place each dipped cookie back onto the parchment paper.
If it's winter you can leave the cookies onto the counter as the chocolate shouldn't melt, but in summer, store the cookies into the fridge as the choco will melt off.
*You can use palm shortening for a dairy-free version.
**For paleo, switch the oat fiber to arrowroot or tapioca flour.
***For paleo, switch the erythritol to a sweetener of your choice.