It’s day four in my week of low carb cookie recipes, and if you’re like me you are probably not sick of cookies yet. As if! ???
When I was putting together my editorial calendar for this week I actually had a hard time deciding in what order to post the low carb cookie recipes. Did I save the best for last or start strong with my keto cookie favorites?
Frankly I love them all – but I will say that the keto almond crescent cookies from yesterday and these low carb Clementine Cardamom Shortbread Cookies are my two favorites of the week, with these edging into first place by a small margin. ?
What sets these apart from the other delicious low carb cookies I posted this week?
First, I love shortbread cookies. Like, really LOVE THEM. ?????
It’s a major cause of dissension in our house because the Hungry dudes are both fans of gooey cookies like chocolate chip (me too) or oatmeal raisin (don’t even get me started – raisins, BLECH) and neither of them likes shortbread cookies usually.
I’m ok with it (more for me) but our conversations about the merits of one type of cookie over the other can get quite heated. We’ve agreed to live and let live for the sake of peace (but shortbreads ARE the best amiright?!?)
The second reason this low carb cookie recipe won out over the others is because of the flavor. I used clementine zest and ground cardamom in the shortbread dough and it was a winning combination if there ever was one.
The clementine (or tangerine) zest has a distinct flavor that is slightly different from regular orange, and it perfectly complemented the cardamom. ???
These are complex tasting keto cookies that everyone will love – from your kids to your foodie friends.
I brought these keto shortbread cookies to a dessert party and they were such a hit that nobody could believe they were low carb and gluten free. I was thrilled to see that they could stand alongside traditional sugar-laden desserts and cookies, let alone be one of the favorites of the night!
Even shortbread hating Mr. Hungry agreed that these low carb shortbread cookies were pretty amazing – and that’s no mean feat right there! ?
You can skip the chocolate if you want, but I will say that the dark chocolate adds to the overall flavor profile and is what pushes these keto friendly cookies over the edge from really good to mind-blowingly fantastic.
Tomorrow I wrap up IBIH low carb cookie week with an epic roundup of the best keto cookie recipes from all around the interwebs! See you there! ?????
Low Carb Clementine Cardamom Shortbread Cookies
- Yield: 16 cookies 1x
These delectable low carb shortbread cookies are flavored with cardamom and clementine zest, then dipped in dark chocolate! Gluten free and egg free too!
- 6 Tbsp butter, melted
- 2 cups almond flour (IBIH recommends)
- 1/2 cup granulated sweetener (IBIH recommends)
- 1/4 tsp ground cardamom
- 1/4 tsp clementine (tangerine) zest
- 2 oz 90% or greater cacao dark chocolate (IBIH recommends)
- Combine the melted butter, almond flour, sweetener, cardamom, and zest in a medium bowl and mix until well combined. Form into a ball and chill for 10 minutes.
- Press or roll between 2 sheets of parchment paper into a 6 x 8 inch rectangle with a thickness of about 1/2 inch. Cut (but don’t separate) into sixteen 3 inch by 1 inch rectangles and poke with a fork to decorate if desired.
- Bake in a preheated 350 degree (F) oven for 14 minutes or until slightly golden brown.
- Cool and cut along scored lines into sixteen cookies.
- Melt the chocolate in a narrow coffee mug in the microwave for 1 minute, then 30 additional seconds at a time until melted. Dip the bottom 1/3 of each cooking into the chocolate and place on a parchment lined surface to cool.
- Sprinkle with additional clementine zest before the chocolate has completely hardened.
To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!
- Category: Low Carb Cookie Recipe
- Cuisine: British
- Serving Size: per cookie
- Calories: 124
- Fat: 11
- Carbohydrates: 2g net
- Protein: 4
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Sandy Rhodes says
I made these last year. I’m a real fan of orange, chocolate and shortbread, so I knew I would loved these as well. We are making them again this Christmas.
Mellissa Sevigny says
I will be making some this week – I love this flavor profile so much too! Thanks for taking the time to rate and comment – so happy to hear you enjoyed them enough to make them again!
Made these today, they are delicious.
The dough was too crumbly to form a ball, so I added 2 more tablespoons of butter. That worked perfectly. The mandarin flavor was great. Will make again.
Hi I found this recipe and I’m quite intrigued with the ingredients and the methods. A few questions that I have, why do you choose to use melted butter instead of softened butter? Most shortbread style recipes call for softened butter and I was thinking if I used that instead I wouldn’t have to chill the dough prior to baking? Also I find it tends to bring out more of the oils in the almond flour before baking. One other question you specified granulated sweetener and I’m wondering if I used a powdered sweetener if it may combine better with the butter and make for a softer more shortbread like cookie? I know you are a much more experienced baker then I am and I hope you understand I’m only asking because I’m new to a lot of this new way of baking with almond flour. One other comment regarding the amount of flavouring, I thought the amount of cardamom at only a quarter of a teaspoon is quite small compared to the two cups of almond flour? Is that correct at a teaspoon or should it be a tablespoon measurement? Same question for the tangerine zest? Thank you for all your recipes. I value your opinions and will learn from your experiences. As the ingredients are quite expensive I can’t afford to do a lot of my own experimenting. Perhaps you have already tried with my questions above and have not had the best of results? Thank you for your responses in advance.
They were perfect in every way, except mine were soft . Are they supposed be soft or maybe because I added a bit too much butter?
We made these and they are mind blowingly good! We upped the butter, just because (8 tbsp total), and while it did take some effort for them to stick together, we made it happen. Used some 85% Green & Black’s dark chocolate for dipping, and Valencia orange zest. The combination of flavors is perfect. Thanks so much for creating this recipe!
These cookies were scrumptious! I will be making them again and again. I used melted sugar-free chocolate chips for dipping and it worked perfectly.
Mine kept falling apart. Maybe I needed more butter to keep it together? I used the recommended amounts, but the dough just wouldn’t stay together to roll. The taste, however, more than makes up for the appearance of my batch. Will definitely make again.
Yummy! These are nice! Almond flour and cardamom..sounds good!