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Low Carb Clementine Cardamom Shortbread Cookies

These delectable low carb shortbread cookies from Mellissa Sevigny from I Breathe Im Hungry are flavored with cardamom and clementine zest, then dipped in dark chocolate! Gluten free too!

4.8 from 4 reviews

These delectable low carb shortbread cookies are flavored with cardamom and clementine zest, then dipped in dark chocolate! Gluten free and egg free too!

Scale

Ingredients

Instructions

  1. 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.
  2. 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.
  3. Bake in a preheated 350 degree (F) oven for 14 minutes or until slightly golden brown.
  4. Cool and cut along scored lines into sixteen cookies.
  5. 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.
  6. Sprinkle with additional clementine zest before the chocolate has completely hardened.

Notes

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!

Nutrition