#1 Low Carb & Keto Diet App Since 2010
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prep time
3 h 20 min
cook time
15 min
ready time
3 h 35 min
Keto Choc Chip Shortbread
This keto take on a classic shortbread provides a perfectly sweet, buttery and crumbly biscuit.
For an authentic shortbread finish you can sprinkle the cooled biscuits with extra erythritol.
Net Carbs
1.3 g
Fiber
1.1 g
Total Carbs
8.8 g
Protein
4.5 g
Fats
21.3 g
217 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Unsalted Butter
1 cup
100% Pure Erythritol by Now
½ cup
Food Cupboard Home Baking Almonds Ground By Sainsbury's
7-½ ounce
100% Unsweerened Dark Chocolate Baking Chips by Pascha
2 tbsp
Recipe Steps
steps 5
3 h 35 min
Step 1
Add the butter and erythritol to a food processor and blend to combine.Step 2
Add the almond meal and blend again until a dough forms.Step 3
Transfer the dough to a bowl and stir through the chocolate chips. Cover with plastic wrap and refrigerate for three hours to firm.Step 4
Preheat the oven to 340 degrees Fahrenheit and line a large shallow oven tray with baking paper. Roll the dough into a thick log shape and slice into 15 thick individual biscuits.Step 5
Arrange the biscuits across the baking tray leaving a gap between each as they will spread a little (you can reshape them halfway through cooking) Bake for 15 minutes or until lightly golden and slightly firm to touch. Leave to cool completely and firm up.
