These Low-Carb Chocolate Hazelnut Shortbread Cookies make a perfect treat for the holidays! These rich, chocolaty cookies can be enjoyed by those on a low-carb, keto, Atkins, gluten-free, grain-free or Banting diet. Now, everyone can enjoy holiday baking!
Place almond flour, stevia/erythritol blend, cocoa powder, baking soda, and sea salt in food processor. Pulse to combine.
Add vanilla extract and butter. Pulse processor until mixture sticks together to form a dough.
Turn dough out onto a piece of parchment. Shape into a log about 2 inches in diameter to about 6-7 inches long.
Wrap dough in the parchment. Refrigerate at least 2 hours. You can make the dough ahead and refrigerate it overnight if you prefer.
Preheat oven to 375º Fahrenheit. Prepare a baking sheet by lining it with parchment or greasing with coconut oil. I use a silicone coated baking sheet that doesn't require either.
Remove dough from parchment and slice into 16 equal circles.
Arrange cookies on the prepared baking sheet. Bake for 11-12 minutes or until edges are set. Centers will NOT spring back when lightly touched. Allow cookies to cool on the baking sheet at least 5 minutes, then transfer to a cooling rack so they can cool completely. Be sure they have cooled before drizzling the chocolate overtop.
Place chocolate in a small heavy saucepan. Put saucepan over extra-low heat. (See article above if you don't have a extra-low simmer setting or a heavy saucepan). Heat, stirring chocolate constantly, until completely melted. Remove from heat.
Allow chocolate to cool until it has slightly thickened, but has not set. Using a cake decorating bag or a spoon, drizzle chocolate over the cooled cookies.
2 net carbs per cookie.
Nutritional calculations were done using 90% chocolate. Carbs can be decreased further by substituting stevia-sweetened chocolate.
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