Macadamia Shortbread Cookies

Tender keto shortbread cookies studded with macadamia nuts and dipped in sugar-free dark chocolate. These low carb shortbread sticks are a delicious treat everyone will love.

Course Dessert

Cuisine American

Keyword keto cookies, keto shortbread

Prep Time 15

Cook Time 30

Chill time 1

Total Time 45

Servings servings

Calories 207kcal

Ingredients

1/2 cup butter softened
2/3 cup Swerve Sweetener
1/2 tsp vanilla extract
1/2 tsp salt
2 cups almond flour about 200g
3/4 cup macadamia nuts finely chopped, divided
3 ounces sugar-free dark chocolate chopped
1/2 ounce cocoa butter OR 1 tbsp coconut oil

Instructions

Line a large cookie sheet with a silicone baking mat or a large piece of parchment.
In a large bowl, beat the butter with the sweetener until lightened and fluffy. Beat in the vanilla extract and salt.
Add the almond flour and about two thirds of the macadamias and beat in until the dough comes together. Transfer the dough to the prepared cookie sheet and roll out into a square about 1/4 inch thick (10 x 10 inches or so). Refrigerate 1 hour.
Preheat the oven to 300F Use a sharp knife or a pizza cutter to cut the dough into small rectangles about 1 by 2 inches. Carefully separate the cookies and spread around the baking pan, leaving about 1 inch between them. Use any edge pieces to form a few leftover cookies by hand.
Bake about 30 minutes, rotating the pan halfway through baking, until just lightly golden brown. Let cool completely on the pan.
Set a heatproof bowl over a pan of barely simmering water. Add the chopped chocolate and cocoa butter and stir until melted. Dip the cooled cookies in the chocolate and place on a waxed paper lined baking sheet. Sprinkle each with a little chopped macadamias and let set.

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