Why You’ll Love Gluten Free & Keto Chocolate Shortbread Cookies Recipe
I enjoy this recipe because it gives me a classic shortbread texture without gluten or sugar. I really like how the almond flour and butter create a tender, melt-in-my-mouth bite, while the cocoa adds a deep chocolate intensity. I also love that the dough is easy to roll out, and the cookies crisp beautifully as they cool.
Ingredients
120 g almond flour 30 g cocoa powder or cacao* 3/4 teaspoon xanthan gum 1/2 teaspoon kosher salt 1/4 teaspoon espresso powder optional 84 g unsalted grass-fed butter at room temperature 90 g powdered erythritol ** 1/2 teaspoon vanilla extract
Optional add-ins 70-140 g dark chocolate such as Lily’s, in chunks flakey sea salt to garnish
(Note: All ingredient amounts are listed in the recipe card below.)
Directions
I whisk together the almond flour, cocoa powder, xanthan gum, kosher salt, and espresso powder (if using) in a medium bowl.
In a large bowl, I cream the butter and powdered erythritol with an electric mixer until light and fluffy, about 8–10 minutes, scraping the sides as needed. I add the vanilla extract and mix until just combined.
With the mixer on low, I add half of the dry mixture and mix until barely incorporated, then I add the remaining half. I fold in the chocolate chunks if I’m using them.
I wrap the dough tightly with cling film and refrigerate it for at least 1 hour.
I preheat the oven to 350°F (180°C) and prepare a baking tray.
I roll out the dough between parchment sheets, dusting with a little cocoa as needed. Because the dough is very buttery, I gently pat it with the rolling pin to make it more workable and press any crumbly bits back in. I slice or cut out the cookies to my desired shape and thickness.
I transfer the shaped cookies to the baking tray and place them in the freezer for 15 minutes.
I bake them for 10–16 minutes, depending on size and thickness. I allow them to cool on the pan for 20 minutes since they’re very delicate when warm, then I move them to a rack to crisp up completely.
Once cooled, I store them in an airtight container for up to a week.
Servings and Timing
Servings: 15 cookies Prep Time: 20 minutes Cook Time: 15 minutes Chilling Time: 1 hour Total Time: 35 minutes
Variations
I sometimes reduce the cocoa and increase the almond flour for a lighter, more milk-chocolate flavor. I also enjoy adding espresso powder for extra depth or swapping in different sugar-free chocolate varieties. For a festive touch, I sprinkle flakey sea salt or even a bit of crushed peppermint over the tops before baking.
Storage/Reheating
I keep these cookies in an airtight container at room temperature for up to 1 week. I also freeze the shaped dough for up to 3 months and bake directly from frozen, adding a couple of extra minutes. The cookies don’t require reheating, but I let them sit at room temperature if they’ve been chilled to allow their crispness to return.
FAQs
Why is my dough crumbly?
I find that letting the butter soften completely and mixing just until combined helps prevent crumbling.
Can I skip the xanthan gum?
I don’t recommend skipping it because it gives the cookies structure, but the cookies will still bake—just more delicately.
Do I have to use powdered erythritol?
I prefer powdered erythritol to avoid crunchy crystals, but I can powder regular erythritol in a dry blender.
Can I roll the dough thicker?
Yes, I often make slightly thicker cookies; I just increase the baking time accordingly.
How do I make the chocolate flavor stronger?
I use a darker, Dutch-processed cocoa like Valrhona and add the optional espresso powder.
Can I make these dairy-free?
I can try a dairy-free butter alternative, though the texture may be slightly different.
Why do the cookies seem soft when they come out of the oven?
They firm up significantly as they cool, especially with sugar alcohols, so I always let them cool completely.
Can I add nuts to the dough?
Yes, I sometimes mix in finely chopped pecans or almonds for extra crunch.
How do I prevent the cookies from spreading?
Freezing the shaped dough for 15 minutes before baking helps the cookies keep their shape.
Can I make them ahead of time?
Yes, I often refrigerate or freeze the dough in advance so I can bake a batch whenever I need them.
Conclusion
I keep this gluten free and keto chocolate shortbread recipe on repeat because it’s easy, intensely chocolatey, and perfectly crisp. I appreciate how well the dough rolls out, how beautifully the cookies bake, and how satisfying they are for such low carbs. They’re a go-to treat whenever I’m craving a deeply chocolate cookie with that unmistakable shortbread tenderness
