Description
Indulge in these luxurious, low-carb shortbread cookies that combine the rich, buttery crunch of macadamia nuts with a sophisticated dark chocolate finish. Perfect for keto-friendly snacking, these aromatic treats offer a melt-in-your-mouth texture that rivals any traditional bakery classic.
Ingredients
- 1 cup European-style butter, softened
- 1/2 cup Swerve sweetener
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 2 1/2 cups super-fine almond flour
- 1 1/2 cups macadamia nuts, finely chopped and divided
- 4 oz sugar-free dark chocolate
- 1 tablespoon cocoa butter or coconut oil
Instructions
- Cream the softened butter and Swerve sweetener in a large bowl until the mixture is light and fluffy.
- Beat in the vanilla extract and sea salt until well combined.
- Slowly mix in the almond flour and two-thirds of the chopped macadamia nuts until a thick dough forms.
- Roll the dough between two sheets of parchment paper to 1/4-inch thickness and refrigerate for at least one hour.
- Preheat oven to 300F (150C) and cut the chilled dough into 1×2 inch rectangles.
- Bake for 30 minutes until the edges are lightly golden, then allow to cool completely on the pan.
- Melt the dark chocolate with cocoa butter, dip one end of each cookie, and sprinkle with the remaining macadamia nuts.
Notes
For the most professional finish, ensure your butter is at a true room temperature—soft but not greasy—to achieve the perfect aeration during the creaming stage. If you find the dough becoming too soft while cutting, pop it back into the freezer for five minutes to keep those edges sharp and precise.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American