Low Carb Chocolate Peppermint Shortbread Bars
Almond Flour Shortbread Bars
Ingredients
Almond Flour Shortbread:
- ¼ cup grass-fed butter softened
- ⅓ cup erythritol or sweetener of choice
- ½ tsp vanilla extract
- ⅛ tsp salt
- 1⅔ cups almond flour
Chocolate Peppermint Topping:
- 1 Tbsp coconut oil
- 1 cup chocolate chips milk, dark, dairy-free, etc.
- 2 tsp peppermint extract
- 3 Tbsp crushed peppermints/starlight mints
Instructions
- 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 6x8-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!
- Yields 12 shortbread bars (depending on size of cut).
Video
Notes
Nutrition: Low Carb Shortbread Bars, made with stevia-sweetened dark chocolate chips
Per square (depending on size of cut), yields 12 servings:
193 calories | 18g fat | 13g carbs | 6g fiber | 2g sugars | 5g protein *Nutrition below provided for Shortbread Bars made with 60% dark chocolate chips:
193 calories | 18g fat | 13g carbs | 6g fiber | 2g sugars | 5g protein *Nutrition below provided for Shortbread Bars made with 60% dark chocolate chips:
Nutrition
Serving: 1shortbread bar | Calories: 223kcal | Carbohydrates: 12g | Protein: 5g | Fat: 19g | Fiber: 3g | Sugar: 7g