Rich Keto Shortbread Brownie Cookies
Rich Keto Shortbread Brownie Cookies
Have you ever been in a mood for a brownie and a shortbread cookie? Well, my keto shortbread brownie cookies were birthed out of that exact craving. So if you are looking for a recipe that includes two favorites, you are in for a major treat.
Sometimes, when I am creating a recipe I immediately know if it’s going to be winner. By the same token when I know something is not going to work I can tell almost instantly.
Thankfully, I knew that these keto shortbread brownies cookies were going to be a hit. It’s moments like these that truly get me excited about keto baking.

A delicious keto brownie with a shortbread base. It gives you the best of a brownie and a shortbread cookie.
Ingredients
- Low Carb Shortbread Base:
- 1 cup of finely ground almond flour (it needs to be finely milled)
- ¼ cup of sugar substitute (I use Swerve)
- ½ cup (1 stick) of unsalted butter allowed to soften at room temperature.
- ¼ teaspoon of sea salt
- Low Carb Brownie Topping:
- 3 ounces of unsweetened baking chocolate bar (I use Baker’s)
- ½ cup (1 stick) of unsalted butter
- 2 large whole eggs
- 1 cup of sugar substitute (I use Swerve)
- ½ teaspoon of baking powder
- ½ teaspoon of sea salt

Instructions
- Pre-heat oven to 350 degrees.
- Lightly grease an 11X7 pan or a 10-inch round spring form pan like I did.
- Create the base of this cookie by mixing the almond flour and sugar substitute in a stand-up mixer.
- Once combined add the softened butter until dough forms.
- Place the layer of this dough into the bottom of your pan. I use wet hands to pat the dough so it doesn’t stick.
- Bake until light and golden brown for 20 minutes and then allow to fully cool before proceeding. (Place the base in the refrigerator for 15 minutes to fully cool)
- Leave your oven on and prepare the low carb brownie topping:
- Melt the chocolate and butter in a double-broiler or use the microwave in 1 minute intervals. Make sure to mix well and then set aside to cool.
- To the melted and cooled butter and chocolate mix, add the 2 eggs,sugar substitute, baking powder and sea salt. Whisk well until fully combined.
- Spread this low carb brownie mixture to the low carb shortbread base evenly.
- Bake for about 20 minutes until the top rises slightly. The center will drop once it cools. You don’t want to over bake them so that they maintain a rich fudgy texture on top. Allow them to cool completely before slicing and enjoying.
More Deliciouse Recipe LOW CARB BROWNIE SHORTBREAD COOKIES @ fittoservegroup.com