Low Carb Brownie Shortbread Cookies, Yes Please!
Have you ever been in a mood for both a brownie and and shortbread cookie? Well, my low carb brownie shortbread cookies with birthed out of that craving. So if you are looking for a recipe that includes two favorites, you are in for a major treat.
Sometimes, when I am creating a recipe I immediately know it’s a winner. That’s what happened with my low carb brownie shortbread cookies. It’s moments like these that truly get me excited about baking low carb.
Two For One
I wanted low carb shortbread cookies, because if I had to pick just one type of cookie, shortbread would definitely be my choice. My goal was to create a low carb option that resembled a cookie that I used to make all the time for my friends and family before my lifestyle change. They had a combination of both a brownie and a shortbread cookie. So the challenge of creating low carb brownie shortbread cookies was on!
Who wouldn’t want the best of a classic brownie with a rich layer shortbread? Exactly! Well, I am happy to share that this goal was achieved with my low carb brownie shortbread cookies. Honestly, they are simply amazing! And just like that I created a new favorite low carb cookie recipe.
Low carb brownie shortbread cookies have a bottom layer of rich buttery shortbread cookies. Like the Danish ones that come in a tin can. Come to think about it, I probably kept those people in business single handedly as a teenager.
The added brownie top layer is a game-changer in my book. Why? Because you know what’s better than a low carb shortbread cookie? One that has a low carb brownie layer. It’s perfect for those times when you can’t decide what you’re in the mood for.
Frankly, I don’t know why it took me so long to sit down and create these low carb brownie shortbread cookies. All I can say, is you’ll be glad I finally did.
I was so inspired by this cookie that I also created the low carb shortbread cookies
Low Carb Brownie Shortbread Cookies
Serving Size 1 slice
A delicious low carb brownie with a shortbread base. It gives you the best of a brownie and a shortbread cookie.
15 minPrep Time
40 minCook Time
55 minTotal Time
- 1 cup of finely ground almond flour (it needs to be finely milled)
- ¼ cup of sugar substitute (I use Swerve)
- ½ cup (1 stick) of unsalted butter allowed to soften at room temperature.
- ¼ teaspoon of sea salt
- 3 ounces of unsweetened baking chocolate bar (I use Baker’s)
- ½ cup (1 stick) of unsalted butter
- 2 large whole eggs
- 1 cup of sugar substitute (I use Swerve)
- ½ teaspoon of baking powder
- ½ teaspoon of sea salt
- Pre-heat oven to 350 degrees.
- Lightly grease an 11X7 pan or a 10-inch round spring form pan like I did.
- Create the base of this cookie by mixing the almond flour and sugar substitute in a stand-up mixer.
- Once combined add the softened butter until dough forms.
- Place the layer of this dough into the bottom of your pan. I use wet hands to pat the dough so it doesn’t stick.
- Bake until light and golden brown for 20 minutes and then allow to fully cool before proceeding.
- Leave your oven on and prepare the low carb brownie topping:
- Melt the chocolate and butter in a double-broiler or use the microwave in 1 minute intervals. Make sure to mix well and then set aside to cool.
- To the melted and cooled butter and chocolate mix, add the 2 eggs,sugar substitute, baking powder and sea salt. Whisk well until fully combined.
- Spread this low carb brownie mixture to the low carb shortbread base evenly.
- Bake for about 20 minutes until the top rises slightly. The center will drop once it cools. You don’t want to over bake them so that they maintain a rich fudgy texture on top. Allow them to cool completely before slicing and enjoying.
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