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prep time
55 min
cook time
15 min
ready time
1 h 10 min
Keto Chocolate Chip and Orange Shortbread Cookies
These deliciously sweet and crumbly shortbread cookies make a tasty Keto snack or dessert. Our low carb shortbreads are prepared with just a few vegan-friendly ingredients - coconut oil, erythritol, ground almonds, orange extract, and unsweetened chocolate chip cookies. These make a perfect plant-based treat, ideal after dinner or as an afternoon pick me up.
What is Shortbread?
Shortbread is a type of sweet and buttery biscuit originally from Scotland. Shortbreads are typically prepared with 3 basic ingredients - flour, sugar, and butter. The biscuits are meant to be crumbly in texture and rich in butter and sugar. For this low carb recipe, we have swapped the flour for ground almonds, the sugar for erythritol, and the butter for coconut oil, making the shortbreads both vegan and Keto-friendly.
Do I Have to Use Orange Extract?
We have used orange extract to add flavor to our low carb biscuit recipe and complement the chocolate chips. If you do not have orange extract, you can substitute with a teaspoon of orange zest to provide the orange flavor. If you prefer, you can omit the orange flavoring entirely or substitute for vanilla extract. Please be sure to adjust your macros to account for any changes made to the original recipe.
Net Carbs
1.8 g
Fiber
2.4 g
Total Carbs
4.2 g
Protein
3.8 g
Fats
25.9 g
259 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almonds, raw
1.75 cup, ground
100% Unsweerened Dark Chocolate Baking Chips
1.5 tbsp
Coconut oil
0.75 cup
Valencian Orange Extract
0.5 tsp
Erythritol
0.33 cup
Recipe Steps
steps 5
1 h 10 min
Step 1
Bring the coconut oil to room temperature to soften. Add the softened coconut oil to a mixing bowl along with the erythritol. Beat the oil and sweetener together well to combine until very soft.Step 2
Add the ground almonds and orange extract to the bowl with the softened coconut oil and erythritol. Mix everything together well to combine. The mixture should come together to form a dough.Step 3
Sprinkle the chocolate chips into the bowl. Fold or knead the chips into the dough until well incorporated and evenly distributed throughout. Cover the dough and transfer to the fridge for 30 minutes to chill.Step 4
Preheat the oven to 375 degrees Fahrenheit and line a shallow oven tray with baking paper. Remove the dough from the fridge. Divide the dough into 10 even-sized portions and shape each portion into a ball with your hands. Arrange the balls of dough across the lined oven tray, ensuring they are evenly spaced out. Press each ball of dough down with your palm and shape into a cookie shape, roughly a half-inch thick.Step 5
Transfer to the oven and bake for 10-12 minutes until lightly golden. Set aside to cool completely. The shortbread will firm once cooled. Store in an airtight container until ready to serve.
Comments
jluna89 3 years ago
It’s ok. I did use butter instead of coconut oil but should have used unsalted butter instead. Cookies didn’t firm up enough when cooked.
SuperCauliflower206303 3 years ago
So freaking good!