Buttery, crisp gluten free and keto chocolate shortbread cookies with deep chocolate flavor, tender texture, and only about 1g net carb each.

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, room temperature

90 g powdered erythritol

1/2 teaspoon vanilla extract

Optional: 70–140 g dark chocolate (sugar-free), in chunks

Optional: flakey sea salt, for garnish

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Whisk together the almond flour, cocoa powder, xanthan gum, salt, and espresso powder (if using) in a medium bowl.
Cream the butter and powdered erythritol in a large bowl with an electric mixer for 8–10 minutes until light and fluffy. Mix in the vanilla.
With the mixer on low, add half of the dry mixture, then the remaining half, mixing just until combined. Fold in chocolate chunks if using.
Wrap the dough tightly in cling film and refrigerate for at least 1 hour.
Preheat the oven to 350°F (180°C) and prepare a baking tray.
Roll the dough between parchment sheets, dusting lightly with cocoa if needed. Cut into desired shapes.
Transfer cookies to the baking tray and freeze for 15 minutes.
Bake for 10–16 minutes depending on thickness. Cool on the tray for 20 minutes, then transfer to a rack to crisp completely.
Store in an airtight container once fully cooled.

Freeze shaped dough before baking to prevent spreading.

Use espresso powder to intensify chocolate flavor.

Adjust cocoa-to-almond flour ratio for lighter or richer chocolate results.

Sprinkle flakey sea salt or crushed peppermint for a festive touch.