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    Home » Low Carb Desserts » Low Carb Cookies » Low Carb Shortbread Cookies with Chocolate

    Low Carb Shortbread Cookies with Chocolate

    November 6, 2017 by Mira 10 Comments

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    My PCOS Kitchen - Low Carb Shortbread Cookies with Chocolate - Rectangle keto cookies that are gluten-free and sugar-free. Brass spoon covered in chocolate.
    Jump to Recipe Print Recipe

    My PCOS Kitchen - Low Carb Shortbread Cookies with Chocolate - Two butter cookies with a chocolate glaze over an aluminum grill.

    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.

    My PCOS Kitchen - Low Carb Shortbread Cookies with Chocolate - Gluten-free rectangle cookies covered with sugar-free chocolate on aluminum tray.

    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!

    My PCOS Kitchen - Low Carb Shortbread Cookies with Chocolate - A pile of keto butter cookies with chocolate.

    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.

    My PCOS Kitchen - Low Carb Shortbread Cookies with Chocolate - Rectangle keto cookies that are gluten-free and sugar-free. Brass spoon covered in chocolate.

    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.

    My PCOS Kitchen - Low Carb Shortbread Cookies with Chocolate - A view of multiple sugar-free butter cookies with bite mark.

    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 cranberry oatmeal cookies, low carb chocolate chip cookies, chewy white chocolate macadamia nut cookies, keto pumpkin cookies or these delicious looking keto blueberry cookies. 

    Serve these cookies with a glass of warm milk with some low carb cocoa mix for the best double treat!

    My PCOS Kitchen - Low Carb Shortbread Cookies with Chocolate - Single keto butter cookie with chocolate coating.

    My PCOS Kitchen - Low Carb Shortbread Cookies with Chocolate - Rectangle keto cookies that are gluten-free and sugar-free. Brass spoon covered in chocolate.
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    5 from 3 votes

    Low Carb Shortbread Cookies with Chocolate

    Prep Time 15 minutes
    Cook Time 12 minutes
    Total Time 27 minutes
    Servings 40 cookies
    NET Carbs 1.1g
    calories 52kcal
    Protein 0.93g
    Fat 5.21g
    Cook Mira

    Ingredients

    • ½ cup unsalted butter (COLD) (120g/4.23oz*)
    • 1 cup blanched almond flour (140g/5.25oz)
    • ½ cup oat fiber (60g/2.11oz**)
    • ½ tsp sea salt
    • 6 tbsp powdered erythritol (60g/2.11oz***)
    • ¼ tsp stevia powder
    • 6 tbsp lilys chocolate chips (84g/2.96oz)
    • 1 tbsp coconut oil

    Instructions

    • 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.

    Notes

    *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.
    Tried this recipe?Mention @mypcoskitchen or tag #mypcoskitchen!
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    Nutrition Facts
    Low Carb Shortbread Cookies with Chocolate
    Amount Per Serving (1 cookie)
    Calories 52 Calories from Fat 47
    % Daily Value*
    Fat 5.21g8%
    Saturated Fat 2.34g15%
    Polyunsaturated Fat 0.09g
    Monounsaturated Fat 0.65g
    Cholesterol 6mg2%
    Sodium 29mg1%
    Potassium 1mg0%
    Carbohydrates 3.6g1%
    Fiber 2.5g10%
    Sugar 0.13g0%
    Protein 0.93g2%
    NET CARBS 1.1g2%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).

     

    All text, pictures & videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.

     

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    « Sugar-free Low Carb Cranberry Sauce
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    Mira

    Food Blogger | Beating PCOS through diet and lifestyle | Healthy Food Enthusiast | Amateur Photographer | Animal Lover | Based in Saitama, Japan

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    Comments

    1. Lisa

      September 23, 2021 at 10:03 pm

      Could you substitute psyllium husk for the oat fiber?

      Reply
      • Mira

        September 24, 2021 at 4:36 am

        Hi Lisa,
        Sorry, but psyllium and oat fiber are two different flours that do not act the same in any way so they're not interchangeable. The only substitution I know works is starch like corn starch, arrowroot and whatnot.

        Reply
    2. Polly

      February 19, 2020 at 5:24 pm

      5 stars
      This recipe is wonderful! So much like a carb filled cookie! Thank you so much for sharing!

      Reply
    3. Jen

      August 17, 2019 at 12:08 pm

      These are delicious! I'd like to use them as a press in crust in an 8 x 8 pan for a bar recipe I want to mess with. My gut is to use 1/2 of this recipe - does that sound about right? Thank you!

      Reply
    4. Paulette

      February 12, 2018 at 1:50 am

      5 stars
      OMG I made these cookies today they are simply delicious. Thank you!

      Reply
      • Mira

        February 12, 2018 at 3:45 am

        Thank you Paulette!!

        Reply
    5. Hélène Nicole

      January 29, 2018 at 1:44 pm

      5 stars
      Wow, I did this for Christmas and I am loving them.
      I did them twice already.

      Reply
    6. Kim

      January 15, 2018 at 5:36 pm

      I have not found a measurement conversion of 1 cup almond flour = 140g anywhere. It's usually 100 grams for almond flour and 120g for AP flour. Please advise. I would hate to waste such an expensive product on a recipe that isn't accurate.

      Reply
      • Mira

        January 15, 2018 at 10:12 pm

        Hi Kim, I measure all of my ingredients with a scale for all of my recipes so the measurement is accurate. In all of my recipes, when I put almond flour in my measuring cup, it says 140g. 1/4 cup always measures at 35g and 1/2 cup always at 70g. For this recipe, I advise everyone to measure the ingredients so that it is accurate and your cookies turn out good.

        Reply
        • Kim

          January 16, 2018 at 3:26 pm

          Thank you so much for the fast reply. I will be going forward with this recipe today, by weight and can't wait to taste them! Thanks again!

          Reply

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    Mira from My PCOS Kitchen

    A self-taught home cook, originally from Montreal, Canada, that was diagnosed with PCOS (Polycystic Ovarian Syndrome) as a teenager. Realizing the only way to thrive with PCOS was to change her lifestyle, Mira decided to go on a culinary journey to heal herself. By eating gluten-free, sugar-free, low-carb and keto meals, her PCOS symptoms all disappeared. Blessed with a daughter born in August 2020 and currently pregnant with baby #2, this blog is dedicated to all the women out there who want to heal themselves the natural way, learn how to cook healthy delicious food, and take control of their symptoms. Read More…

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    A self-taught home cook, originally from Montreal, Canada, that was diagnosed with PCOS (Polycystic Ovarian Syndrome) as a teenager. Realizing the only way to thrive with PCOS was to change her lifestyle, Mira decided to go on a culinary journey to heal herself.

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