When rich, buttery shortbread meets indulgent chocolate and peppermint, it’s a match made in heaven. These chocolate peppermint shortbread bars are a true Christmas treat, oozing with festive flavor—and surprisingly low in sugar!
Honestly, the almond flour shortbread is so comfortingly crumbly and scrumptious on its own. It has a subtly nutty flavor, a perfectly buttery bite, and is totally gluten free and grain free! Plus, using almond flour keeps these shortbread bars low carb and keto friendly.
Almond Flour Shortbread:
1 2/3 cups almond flour
1/3 cup erythritol
1/4 cup grass-fed butter
1/8 tsp salt
1/2 tsp vanilla extract
Chocolate Peppermint Topping:
1 cup chocolate chips of choice (milk, dark, dairy-free, etc.)
1 Tbsp coconut oil
2-3 Tbsp crushed peppermints/starlight mints
2 tsp peppermint extract
Preheat oven to 350°F (180°C).
In a large mixing bowl, beat softened butter and erythritol together with hand mixer. Add vanilla and salt.
Beat in almond flour, adding ~½ – ⅔ cup of flour at a time. (If your mixture isn’t turning into a dough, add 1 Tbsp of butter and adjust to desired consistency. It should hold together when pressed.)
Press into a small glass baking dish (I used a 6×8-inch dish) lined with parchment or foil. Bake until light golden brown, about 25-30 min.
Remove from oven and allow to cool.
To make your topping, melt chocolate and coconut oil over a double boiler or in the microwave. Stir in peppermint extract.
Spread melted chocolate mixture on top of cooled shortbread and sprinkle with crushed starlight mints.
Refrigerate until set.
Cut into bars, serve, and enjoy!
*Nutrition calculated using 60% dark chocolate chips.
Per shortbread bar (depending on size of cut), yields 12 servings: 3g fiber | 7g sugars | 9g net carbs
Serving: 1 shortbread bar