Keto Chocolate Almond Shortbread Cookies

Before Keto, I used to LOOOOVE shortbread cookies. Like a true, legit addiction. But even though I've weaned myself off, I still find myself dreaming about it sometimes. So here goes my attempt - I'll keep you posted on how they turn out. :) 

Keto Chocolate Almond Shortbread Cookies

1/2 cup (1 stick) softened butter (preferably unsalted, but if you have salted, just reduce amount of salt added later!)

¼ Swerve confectioners’ sugar

A few drops of orange extract (yes, just a few! Those babies are strong! You can always add to taste)

A few drops of almond extract

1 tsp of vanilla extract

1 ¼ c finely ground almond flour

½ tsp Pink Sea Salt

1/3 c sliced almonds

1/3 keto-friendly chocolate chips of your preference

Preheat oven to 350 degrees.

In a stand mixer or with a hand mixer, beat together the butter and the confectioners’ sugar until creamed.

Add in extracts and salt.

Add in almond flour ½ c at a time until well mixed.

Finally, add in sliced almonds and chocolate chips and mix until it is as mostly incorporated. (It may not fully incorporate and that’s okay, you’re going to put the dough together with your hands anyway.) The consistency shouldn’t be too wet or too dry.

Pull out a piece of parchment paper and put the dough into the middle of the paper. Push the dough together so that the bits come together. Put in fridge for 30 minutes.

Once chilled, spoon out 1.5" balls and shape with your hand if they are falling apart - the warmth of your hands will help you form the shape. Place on baking sheet.

Bake for 11-12 minutes until lightly golden. Do not overcook.