Low Carb Chocolate Peppermint Shortbread Bars

Low Carb Chocolate Peppermint Shortbread Bars

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
  • Procedure

  • 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
  • Nutritional Info

    Serving: 1 shortbread bar
    12 servings
    Calories: 233

    • 12g Carbs

    • 19g Fat

    • 5g Protein

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