Low Carb Chocolate Stuffed Shortbread Cookies

Low Carb Chocolate Stuffed Shortbread Cookies

What’s better than shortbread during the holidays? Shortbread stuffed with chocolate, of course! These sweet almond flour low carb shortbread cookies are filled with a “kiss” of sugar-free chocolate and lightly dusted with powdered sweetener. Pretty, festive, and absolutely delicious! 

(8 votes, average: 4.38 out of 5)
Low Carb Chocolate Stuffed Shortbread Cookies


    Chocolate “Kisses”
  • 3 ounces sugar-free dark chocolate, chopped
  • 1 tbsp butter
  • Shortbread
  • 1/2 cup butter, softened
  • Powdered sweetener equivalent to 1/2 cup sugar
  • 1 tsp vanilla extract
  • 2 1/4 cups almond flour
  • 1/4 tsp salt
  • Additional powdered sweetener for sprinkling


    Chocolate “Kisses”:
  1. In a bowl set over a pan of barely simmering water, melt the chocolate and butter together, stirring until smooth. Let cool 5 to 10 minutes until slightly thickened.
  2. Use a small spoon to dollop 1 tsp of the chocolate at a time onto a waxed paper lined tray to create small chocolate blobs. If the chocolate is too runny, let it set for a few minutes more. You should get about 22.
  3. Freeze the kisses while preparing the cookie dough.
  4. Cookies:
  5. Preheat the oven to 325F and line a large baking sheet with a silicone mat or parchment paper.
  6. Beat the butter with the powdered sweetener until well combined, then beat in the vanilla extract. Beat in the almond flour and the salt.
  7. Roll the dough into 1 inch balls, and then flatten each into a patty. Place a chocolate “kiss’ on the patty and fold the dough around it, sealing the chocolate in completely. Use a little extra dough if you need it.
  8. Place cookies at least one inch apart on the prepared baking sheet. Bake 12 to 15 minutes, until the edges are just barely golden brown.
  9. Remove and let cool completely on the tray and then sprinkle with powdered sweetener.

Yield: 22 Cookies

Food energy: 124 kcal

Total fat: 11.56g

Carbohydrate: 4.03g

Protein per serving: 2.7g

Total dietary fiber: 2g

Carolyn Ketchum
Carolyn Ketchum

Carolyn Ketchum writes All Day I Dream About Food, a food blog that focuses primarily on low carb, gluten free recipes. She has a Masters in Physical Anthropology and Human Evolution from Arizona State University and has an extensive background in higher education administration. She currently lives in the Boston area with her husband and three children. You can check out her experiments with low carb baking at All Day I Dream About Food.

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Debbie Posa
Debbie Posa
3 years ago

Can I use Coconut flour?

4 years ago

Do you think I could add a few sf chocolate chips in the middle of the ball instead of melting chocolate and creating “kisses”?

4 years ago
Reply to  Nwhite

That is close to my plan. I will cut up a sf chocolate bar and put those pieces in…??

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