About
This keto take on a classic shortbread provides a perfectly sweet, buttery and crumbly biscuit.
For an authentic shortbread finish you can sprinkle the cooled biscuits with extra erythritol.
Ingredients
- 1 cup unsalted butter
- ½ cup 100% pure erythritol by now
- 7.5 ounce food cupboard home baking almonds ground by sainsbury's
- 2 tablespoon 100% unsweerened dark chocolate baking chips by pascha
Instructions
- Add the butter and erythritol to a food processor and blend to combine.
- Add the almond meal and blend again until a dough forms.
- Transfer the dough to a bowl and stir through the chocolate chips. Cover with plastic wrap and refrigerate for three hours to firm.
- Preheat the oven to 340 degrees Fahrenheit and line a large shallow oven tray with baking paper. Roll the dough into a thick log shape and slice into 15 thick individual biscuits.
- Arrange the biscuits across the baking tray leaving a gap between each as they will spread a little (you can reshape them halfway through cooking) Bake for 15 minutes or until lightly golden and slightly firm to touch. Leave to cool completely and firm up.
Nutrition Facts
- Servings: 15
- Calories: 213.3kcal/892.6kJ (per serving)
- Fat: 21.3g (per serving)
- Carbs: 8.9g (per serving)
- Protein: 3.9g (per serving)
