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This is a further development from the original shortbread version published last week. If you love chocolate and shortbread, you will definitely love these keto chocolate shortbread cookies. I made 2 variations here using almond and coconut flours. They are eggless and can be made vegan by replacing with vegan butter.

So simple and easy to make. However, cutting them is a little more challenging that the original version as they tend to be more crumbly. I have actually tried making round ones by wrapping the dough with cling wrap then roll them into a log then chill for 1 hour. However, it crumbles easily during slicing so I wouldn’t recommend it. The square shapes are much easier to cut with even pressure at the bottom but for this chocolate version, it is a little crumbly but still ok. Of course, the easiest is to just shape them into balls then flatten them.

I love to eat them chilled as they taste so good with a firmer and crispier texture. As usual, please measure the ingredients for best results.

The recipe can be viewed and printed at this link;

[ Total Servings = 26]
Per serving ;
Total Carb = 3.2 g
Dietary Fiber = 1.4 g
Net Carb = 1.8 g
Calories = 101
Total Fat = 9.7 g
Protein = 2.8 g

[ Total Servings = 26 ]
Per serving ;
Total Carb = 1.9 g
Dietary Fiber = 0.8 g
Net Carb = 1.1 g
Calories = 63
Total Fat = 6.3 g
Protein = 1.4 g

Almond Flour = 180 g / 1 1/2 cups (OR Coconut Flour = 60 g / 1/2 cup)
Unsalted Butter (softened) = 150 g / 2/3 cup (Note: For vegan version, use vegan butter)
Lakanto Powdered Sweetener = 50 g / 1/2 cup (OR any keto friendly sweetener)
Salt = 1/2 to 1 tsp
Unsweetened Cocoa Powder = 30 g / 1/4 cup
Toasted almond nibs = 80 g / 1 cup

1. Beat the butter and powdered sweetener in a bowl using a hand held mixer until light and fluffy.
2. Add the vanilla extract and whisk to combine.
3. Sieve the flour, cocoa powder, salt and whisk to combine.
4. Use a spatula to mix the dough well. Then add the toasted almond nibs and mix to combine.
5. For an easy option, just shape the dough into small balls then flatten them. Place on a baking tray lined with parchment paper then chill in the refrigerator for at least 20 mins to prevent the butter from leaking and browning too quickly during baking.
6. For nice square pieces, use a non-stick U-shape mold. You can easily order these molds online or buy from baking ingredient shops.
7. Line the mold with parchment paper.
8. Divide the dough into 2 portions. Shape the dough into a log then place into the mold. Press down the dough and flatten it evenly including the sides. Fold the paper over and flip the mold over. Remove the mold and fold the sides of the paper. Repeat the process with the balance of the dough.
9. Place the wrapped dough on a tray or any flat container and freeze for 1 hour.
10. After 1 hour, remove the dough and it should be firm enough to cut. Otherwise, just freeze it longer.
11. Slice into 1/4 inch or 6.35 mm thickness and place on baking tray lined with parchment paper. If you are taking some time to cut the other dough, then place the cut pieces on the tray in the fridge to chill until ready to bake.
12. Bake at 320F or 160C for 12 to 15 mins.
13. After baking, the cookies may appear very soft and delicate but don’t worry, just let it cool on the tray for about 15 to 20 mins or until its firm enough to transfer to a wire rack. Let them cool completely and the texture will firm up further. It will even firm up more on the next day.
14. Store in air tight containers up to 2 or 3 weeks.
15. These cookies can also be kept in the refrigerator and they actually taste very good when chilled.
16. They can also be frozen and eaten straight from the freezer.

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