Ingredients
Units
Scale
Shortbread Ingredients:
- 1 cup almond flour
- 3 tbsp unsalted butter, softened
- 1/4 cup sweetener (I use Swerve but feel free to use regular sugar)
- 30 grams vanilla whey protein powder (optional)
- Pinch of salt
Sugar-free Chocolate Drizzle (optional)
- 1-2 oz sugar-free chocolate chips
- 1 tsp coconut oil (optional - helps to prevent chocolate from seizing)
Instructions
- Preheat oven to 350 degrees. Line an 8 x 4-inch baking dish with parchment paper and set aside.
- Combine all the shortbread ingredients and mix well. Press firmly into baking dish and bake for 12-15 minutes or until edges are beginning to brown. Remove from oven and let cool slightly.
- In a glass measuring cup, combine the chocolate and coconut oil (if using). Microwave in 30-second intervals, stirring in between until the chocolate has melted. Drizzle over crust, smooth out the top and place in fridge to harden.
Notes
- Store in an airtight container for up to 1 week
- If you do not have a loaf pan, feel free to double the recipe and use an 8 x 8-inch baking dish
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Keto, Low Carb, Gluten Free
Nutrition
- Serving Size: 1 bar
- Calories: 130
- Sugar: 0.5
- Fat: 6.9 g
- Carbohydrates: 2.6 g
- Fiber: 0.6g
- Protein: 5 g
