Gluten free shortbread cookies with a chocolate twist! Sugar Free Chocolate Chip Shortbread Cookies have a classic buttery taste with sweet chocolate morsels in every bite. You’ll love this easy low carb recipe!
Why these Cookies are Best
I love a good shortbread cookie. I love it even more with the addition of chocolate chips!
With the ideal ratio of butter to almond flour, these cookies come out beautifully every time. I think they taste every bit as good as the original shortbread cookies you remember, only without wrecking your blood sugar!
- Based on my original Keto Shortbread Cookies.
- Satisfies your chocolate cravings without added sugar.
- Perfect buttery crumb.
- Keto, low carb and gluten free cookie recipe!
- Almond flour is a very fine flour made from ground blanched almonds. It has a light color similar to all purpose flour and a high protein content, which helps give the cookies some structure even without gluten.
- Powdered monk fruit sweetener is a natural calorie free sweetener that tastes similar to powdered sugar. It binds with the butter and flour to add just the right amount of sweet flavor to the cookies.
- Sugar free semi- sweet chocolate chips – I use Lily’s brand for today’s keto chocolate chip shortbread cookies. The taste is spot on and they’re guaranteed to contain no added flours or sugars.
Make the shortbread dough:
Cream the butter with powdered monk fruit. Add remaining ingredients. Fold in the chocolate chips.
Bake the cookies:
Scoop the dough onto a baking sheet. Flatten cookies slightly with the heel of your hand. Bake until the edges turn lightly browned.
Tips and Tricks
- Reserve a few extra chocolate chips. Press them into the tops of the cookies just before baking. This makes the chocolate more visible so the cookies look even better!
- Let shortbread cookies cool on the baking sheet for about 2 minutes. Then transfer to a wire rack and let them cool completely before enjoying.
- Line your baking pan with parchment paper. It keeps the tacky shortbread dough from sticking and makes clean up easier.
- Sensitive to sweetness? Reduce the monk fruit powder to 1/3 of a cup. If you’ve been sugar free for a while, a little sweetness goes a long way.
Yes, you can make these with milk chocolate morsels, dark chocolate or white chocolate if preferred. Just make sure whatever brand you choose is free of added sugar and flours (if you want them to stay sugar free).
Shortbread should be a bit crisp but with a fine, buttery crumb. If they are dense and tough, you may have overmixed the dough. Avoid this by using you hands to mix the dough–not an electric mixer. Overbaking shortbread cookies will also make them harder and tougher.
You can tell when chocolate chip shortbread cookies are done by looking at the edges. When the outer edges and bottoms of the cookies begin to look lightly browned, you can remove them from the oven.
They’ll still look soft but will firm up as they cool.
Store baked sugar free shortbread cookies in an airtight container at room temperature. Enjoy these keto treats within 7 days.
- Keto Banana Bread
- Sugar Free Pudding
- Keto Lemon Bars
- Sugar Free Coconut Cookies
- Sugar Free Carrot Cake
- Avocado Chocolate Truffles
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered monk fruit sweetener
- 2 cups almond flour
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/2 cup Lily’s semi-sweet chocolate chips (plus a few more for pressing into the tops of the cookies)
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper, set aside.
- Using a rubber spatula or large spoon, cream butter and powdered monk fruit sweetener together in a large bowl. Add almond flour, salt and vanilla extract.
- Fold in chocolate chips.
- Using a 2 Tablespoon cookie scoop, scoop dough and place on baking sheet with parchment paper, about 2 inches apart. Flatten the cookie slightly with the palm of your hand. Cookies should be about 2.5” in diameter or about ¼” thick.
- Bake cookies for 11-13 minutes, just until lightly browned on edges. Remove from oven.
- Let cookies sit on the baking sheet for a minute or two before transferring to a wire cooling rack. Cool completely.
- To avoid over mixing, combine ingredients in this recipe by hand.
- Reserve a few chocolate chips to press into the tops of the cookies after flattening and before baking if desired.
- Watch the cookies closely while baking. You just want the edges of the cookies to start to brown.
- Store in an airtight container at room temperature. Enjoy within 7 days.
- Cookies will be slightly soft when transferring them to a cooling rack but will firm up as they cool completely.
- Want to reduce the sweetener? Use 1/3 cup of powdered monk fruit for delicious flavor, but just a little less sweet. Perfect if you've been sugar free for some time.
Serving Size:1 cookie
Amount Per Serving: Calories: 130Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 12mgSodium: 17mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 3g
Living a sugar free life but miss shortbread cookies? These Sugar Free Chocolate Chip Shortbread Cookies are a dream come true!