Description
These keto-friendly macadamia shortbread sticks offer a satisfyingly crisp texture and rich, buttery flavor without the carbs. Dipped in smooth sugar-free dark chocolate and topped with crushed nuts, they are a scientifically-backed treat for those seeking a sophisticated, low-glycemic dessert.
Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 2/3 cup (120g) Swerve Granular Sweetener
- 2 cups (200g) super-fine blanched almond flour
- 3/4 cup (100g) macadamia nuts, chopped
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 ounces (85g) sugar-free dark chocolate
- 1 teaspoon cocoa butter or coconut oil
Instructions
- Cream the softened butter and sweetener in a large bowl for 3 minutes until light and fluffy, then mix in the vanilla and salt.
- Gradually fold in the almond flour and two-thirds of the chopped macadamias until a dough forms.
- Roll the dough between a silicone mat and parchment paper into a 10-inch square, roughly 1/4 inch thick.
- Refrigerate the rolled dough for 60 minutes to allow the structure to set.
- Preheat oven to 300°F (150°C) and cut the chilled dough into 1-inch by 2-inch rectangles.
- Bake for 30 minutes, rotating the pan halfway through, until edges are slightly golden; cool completely on the pan.
- Melt the chocolate with cocoa butter in a double boiler, dip each cooled stick halfway, and sprinkle with the remaining macadamia nuts.
Notes
For the best structural results, ensure your almond flour is labeled ‘super-fine’ to prevent a grainy texture. If you find the dough sticking during the rolling process despite using parchment, lightly dust the surface with a tiny amount of additional almond flour. Always allow the cookies to cool fully on the baking sheet to ensure they achieve their maximum snap before handling.
- Prep Time: 75 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American