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Low-Carb Chocolate Hazelnut Shortbread Cookies-After drizzle is added.

Low-Carb Chocolate Hazelnut Shortbread Cookies

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!

Course Dessert
Cuisine American, low-carb
Prep Time 10 minutes
Cook Time 10 minutes
chilling time 2 hours
Total Time 20 minutes
Servings 16 cookies
Calories 116 kcal
Author Annissa Slusher

Ingredients

Instructions

  1. Place almond flour, stevia/erythritol blend, cocoa powder, baking soda, and sea salt in food processor. Pulse to combine.

    Low-Carb Chocolate Hazelnut Shortbread Cookies-Mixing the dry ingredients.
  2. Add vanilla extract and butter. Pulse processor until mixture sticks together to form a dough.

    Low-Carb Chocolate Hazelnut Shortbread Cookies-adding the butter.
  3. Add hazelnuts to the processor. Pulse to chop the nuts and incorporate into the dough. Stop the processor once or twice and break up the dough so that the hazelnuts spread evenly throughout the dough.

    Low-Carb Chocolate Hazelnut Shortbread Cookies-adding the hazelnuts.
  4. Turn dough out onto a piece of parchment. Shape into a log about 2 inches in diameter to about 6-7 inches long. 

    Low-Carb Chocolate Hazelnut Shortbread Cookies-Shaped dough.
  5. Wrap dough in the parchment. Refrigerate at least 2 hours. You can make the dough ahead and refrigerate it overnight if you prefer.

    Low-Carb Chocolate Hazelnut Shortbread Cookies-wrapped up dough
  6. Preheat oven to 375ยบ 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.

  7. Remove dough from parchment and slice into 16 equal circles. 

    Low-Carb Chocolate Hazelnut Shortbread Cookies-Sliced up.
  8. 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.

    Low-Carb Chocolate Hazelnut Shortbread Cookies-cooling.
  9. 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.

  10. 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.

    Low-Carb Chocolate Hazelnut Shortbread Cookies-After drizzle is added.

Recipe Notes

2 net carbs per cookie.

Nutritional calculations were done using 90% chocolate. Carbs can be decreased further by substituting stevia-sweetened chocolate.

Nutrition Facts
Low-Carb Chocolate Hazelnut Shortbread Cookies
Amount Per Serving (1 cookie)
Calories 116 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 8mg 3%
Sodium 70mg 3%
Potassium 65mg 2%
Total Carbohydrates 4g 1%
Dietary Fiber 2g 8%
Sugars 1g
Protein 3g 6%
Vitamin A 2%
Vitamin C 1%
Calcium 2%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.