Easy Keto Shortbread Nut and Seed Bars with Chocolate Drizzle

These Keto Shortbread Nut and Seed Bars are rich and buttery, and made using just some simple ingredients! No sugar and no grains needed, they are the PERFECT keto holiday cookie recipe for the upcoming season! 2 grams net carbs per bar.

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Keto Shortbread Bars

Way before the holiday season begins, you will find me busy in the kitchen creating scrumptious keto versions of my favourite holiday treast like these keto candied nuts, this pumpkin crisp or these keto shortbread nut and seed bars.

I love the holidays. It’s an excuse to bake and eat all of my favourite foods. This is the season where all those festive desserts and treats are made, and we all know how I love everything and all the things sweet!

These keto shortbread bars may look beautiful and difficult to make, but I promise you, they are SO easy to make, and require just some basic ingredients!

No grains, no oil, and no flour are needed, but you’d never tell. The sugar-free shortbread recipe results in a thick, slightly dense, crumbly bottom shortbread base with a crunchy sweet topping. It’s sweet, buttery, and rich, with just the right amount of crunch and chocolate topping.

Keto Shortbread Nut and Seed Bar Ingredients

You don't need anything fancy for these keto nut and seed bars. Listed below are the ingredients and any possible substitution for making this keto holiday cookie recipe:

For the Keto Shortbread Bars

• Butter: Ensure your butter is room temperature and unsalted. Unlike other cookie recipes, these taste better without any salt whatsoever. 
• Granulated sweetener of choice: Either erythritol or monk fruit sweetener can be used.  I do not suggest allulose as the bars will brown too quickly.
• Vanilla extract– A must for any good cookie recipe! 
• Almond flour– You must use blanched almond flour, not almond meal. Your almond flour should be super fine in texture, the same consistency as powdered sugar. Any more course and the cookies risk being gritty instead of smooth. 

For the Keto Shortbread Bars Topping

• Liquid sweetener - You can use any type of sugar-free syrup including maple syrup, honey or even tapioca fiber syrup. Just remember that whichever liquid sweetener you chose will result in a sligthly different flavour.
• Butter - The butter helps the seeds and nuts to stick together.
• Brown sugar substitute - Using a brown sugar substitute will give this keto holiday cookie recipe a nice caramelized flavour.
• Nuts and Seeds - You can pretty much pick any combination of nuts and seeds. Just remember that you will want to use roasted and not raw seeds or nuts. You will need approximately 2 cups total. Also, if you chose large nuts, such as walnuts, almonds or pecans, you may want to chop them into slightly smaller pieces.
• Salt

For the Sugar-free Chocolate Drizzle

• Sugar-free Chocolate: I love using Bake Believe Melting Chocolate wafers
• Heavy Cream

Keto Shortbread Nut and Seed Bar Instructions

These keto shortbread bars come together so easily that you are sure to make this keto holiday cookie recipe over again and again!

Step 1 - Prepare the Keto Shortbread Bars

• In a bowl, using a fork, combine all the keto shortbread bar ingredients until a crumbly sand-like texture forms.
• Press the ingredients in the bottom of a parchment-lined 9 x 5 loaf pan.
• Bake at 375 degrees F. for 12-15 minutes or until the edges just begin to brown.

Step 2 - Prepare the nut and seed topping

• In a microwaveable bowl, combine the liquid sweetener, granular sweetener and butter. Microwave on high until butter has melted (about 30-60 seconds)
• Add the nuts to the bowl and toss to coat
• Spread the mixture over top of the keto shortbread bars

Step 3 - Bake and Wait!

• Place the bars back in the oven and bake for an additional 10 minutes or until the nuts and seeds begin to brown.
• Remove from oven and cool

• While the bars are cooling, melt the sugar-free chocolate and coconut oil in the microwave (about 30 seconds) and stir until all the chocolate has melted.
• Drizzle the chocolate over the bars and place the bars in the fridge overnight before slicing.

How do you store keto shortbread? 

• To store: Shortbread cookies can be stored at room temperature, in a sealed container, for up to 4 weeks. 
• To freeze: Place shortbread in a ziplock bag and store in the freezer for up to 6 month

Can I use any keto sweeteners in this sugar-free shortbread recipe?

Almost! Since these bars are baked at a higher temperature, I do not suggest using any allulose in this recipe. Allulose will cause these bars to brown quickly resulting in a darker-than-usual appearance.

Do I have to use the chocolate drizzle?

Absolutely not! However, the combination of salt and sweet is one of my favourites so I highly you suggest trying these bars with the chocolate drizzle - you will NOT be disappointed!

Can I make them in an 8 x 8 dish instead?

Yes. Simply double the recipe to accommodate the larger size pan.

More Keto Protein Bar Recipes

Looking for other keto protein bar recipes like this? Try these:

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These are my favourite copycat Keto Candy Bar Recipes:

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