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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!

Low Carb Clementine Cardamom Shortbread Cookies

  • Author: Mellissa Sevigny
  • Yield: 16 cookies 1x
  • Category: Low Carb Cookie Recipe
  • Cuisine: British


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)


  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.


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!


  • Serving Size: per cookie
  • Calories: 124
  • Fat: 11
  • Carbohydrates: 2g net
  • Protein: 4

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