Keto Chocolate Hazelnut Shortbread Cookies
Dairy free, egg free, gluten free, grain free, lactose free, peanut free, soy free, keto, low carb, vegetarian.
Prep time: 10 min + 50 min in the freezer
Cook time: 12 min
Total time: about 70 minutes
Servings: 12 cookies (about 2 inches in diameter)
This recipe was inspired by ibreatheimhungry. I decided to experiment with a similar recipe, replacing almond flour with hazelnut flour and lemon with chocolate. Now, hazelnuts and chocolate.....what can possibly go wrong? These cookies have been approved by family and friends, including toddlers and teenagers!
The ingredients I list here are meant to help you navigate food allergies and sensitivities, as well as dietary restrictions. If you have none, then you should be able to swap erythritol (30 g) with regular sugar (20 g), and to use regular butter, the vanilla extract commonly found at the grocery store, and your favorite dark chocolate.
Ingredients
Hazelnut flour, 120 g (1 cup) - to measure the flour correctly when using measuring cups, spoon the flour into the cup and scrape a knife across the top to level it
Erythritol, 30g (2.5 tbsp)
Ghee, 65g (5.5 tbsp)
Vanilla extract, 1.3 g (¼ tsp)
Dark chocolate to grind, 50 g (⅓ cup).
Tools you might be missing:
Sharp knife or a food chopper
Instructions
1. Melt the ghee in the microwave for 1-2 minutes.
2. Chop the chocolate in small pieces using a sharp knife or a food chopper. The finer the chocolate, the darker the final mixture will be.
3. Combine all ingredients in a bowl and mix until they are thoroughly combined.
4. Shape the dough into a cylinder of about 2 inches diameter. For this step I suggest 2 different approaches:
Approach #1: Prepare a sheet of parchment paper. Work the dough with your hands to shape it into a cylinder of about 2 inches diameter. Wrap it tightly with cling wrap to compress.
Approach #2: Prepare a sheet of cling wrap and place the dough on it. Work the dough into a cylinder of about 2 inches diameter through the cling wrap (meaning, without touching it directly with your hands). Wrap it to compress.
5. Chill the dough in the freezer for 50 minutes.
6. Preheat the oven at 350F and line a baking sheet with parchment paper.
7. Remove dough from the freezer. Remove cling wrap. With a sharp knife, slice dough into ½ inch thick cookies. Bake for 12 minutes.
8. Remove from the oven and allow to cool completely (15-20 minutes). The cookies will solidify while cooling.
Nutritional information
Nutrition facts are provided as a courtesy, using the ingredient in the list and the USDA Food Database via myFitnessPal. This information is meant as a guideline only and should not be construed as a guarantee.
Serving sIze: 1 cookie | Calories: 138 | Total fat: 13.3 g | Total carbohydrates: 3.6 g | Total fiber: 1.5 g | Total sugars: 1.6 g | Protein: 1.7 g | Net Carbohydrates: 2.1 g
Storing
You can store the cookies in an airtight container outside of the fridge for 4-5 days.
Notes
The ingredients I list here are meant to help you navigate food allergies and sensitivities, as well as dietary restrictions. If you have none, then you should be able to swap erythritol (30 g) with regular sugar (20 g), use regular butter, the vanilla extract commonly found at the grocery store, and your favorite dark chocolate.
For a gluten free chocolate even lower in net carbs, I use Lily’s chocolate, but you should check the label for potential dietary allergies.