Rich Keto Shortbread Brownie Cookies




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Have you ever been in a mood for a brownie and a shortbread cookie? Well, my keto shortbread brownie cookies were birthed out of that exact 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 if it’s going to be winner. By the same token when I know something is not going to work I can tell almost instantly.
Thankfully, I knew that these keto shortbread brownies cookies were going to be a hit. It’s moments like these that truly get me excited about keto baking.
A delicious keto brownie with a shortbread base. It gives you the best of a brownie and a shortbread cookie.

Ingredients
  • Low Carb Shortbread Base:
  • 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
  • Low Carb Brownie Topping:
  • 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

Instructions
  1. Pre-heat oven to 350 degrees.
  2. Lightly grease an 11X7 pan or a 10-inch round spring form pan like I did.
  3. Create the base of this cookie by mixing the almond flour and sugar substitute in a stand-up mixer.
  4. Once combined add the softened butter until dough forms.
  5. 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.
  6. Bake until light and golden brown for 20 minutes and then allow to fully cool before proceeding. (Place the base in the refrigerator for 15 minutes to fully cool)
  7. Leave your oven on and prepare the low carb brownie topping:
  8. 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.
  9. 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.
  10. Spread this low carb brownie mixture to the low carb shortbread base evenly.
  11. 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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