Heart-shaped shortbread cookies smothered with dark chocolate and sprinkles is a special treat for your loved ones this Valentine’s Day! We love these served with some almond milk!
Prep Time: 40 minutes
Cooking Time: 10 minutes
3 cups almond flour
¼ cup coconut flour
1 teaspoon baking powder
2 teaspoons xanthan gum
1 cup erythritol
2 large eggs
2 teaspoons pure vanilla extract
8 tablespoons butter, melted
2 tablespoons mayonnaise
½ cup Keto-friendly dark chocolate chips, melted
Whisk dry cookie ingredients in one bowl and wet cookie ingredients in another. Gently combine in one large bowl until a dough has formed.
Place dough in the fridge to chill for 20 minutes.
Remove from the fridge and roll flat between 2 sheets of parchment paper about ¼” thick.
Use a heart cookies cutter to cut the dough into as many cookies as the dough will make, rolling out again and creating more hearts as needed.
Preheat your oven to 350 degrees Fahrenheit.
Bake in the oven for 10 minutes, or until slightly golden in color.
Allow cookies to completely cool before frosting with melted dark chocolate, topping with optional sprinkles.
Storing any leftovers in an airtight container for up to 7 days.
*Nutrition does not include sprinkles
Net Carbs: 11