Cocoa almond shortbread cookies!

These are wonderful. And so versatile! You could really mix in whatever you want. What’s listed is just what I happened to have on hand.

These would be fabulous with coffee!


Wet ingredients:
1 large egg
4 T melted salted butter
1/2 c erythritol
1 t vanilla
1/4 tsp liquid stevia (the kind with erythritol)

Dry ingredients:
1 c blanched almond flour
2 T coconut flour
1/4 t baking soda
1/4 t cream of tartar
1/4 t xanthan gum
pinch of salt

Mix-ins (what I used in the cookies pictured):

1 oz cocoa roasted almonds, crushed
2 T chopped nuts (ice cream topping in a can)
1 T sweetened raw cacao nibs
(Whatever else you like!)

Mix the wet. Mix the dry. Combine wet and dry. Fold in mix-ins.

Dough should look like this:


It's a pretty stiff dough.

Form it into a log, using plastic wrap. Stick it in the freezer for about 15 minutes. Cut it into 12 equal discs. Bake at 350° F for 10-12 minutes. Cookies will be very soft when they come out of the oven, but they firm up as they cool.



Makes 12 cookies.

Nutrition info for one (with the mix-ins I listed): 124 calories, 10.7g fat, 3.4 g protein, 4g total carbs, 1.9g fiber – 2.1g net carbs


2 thoughts on “Cocoa almond shortbread cookies!

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