Keto Dark Chocolate Toasted Almond Shortbreads

Add almond flour to a dry skillet and toast over medium heat until the flour is golden and fragrant. Remove the flour from the pan to cool and mix in the xanthan gum. You must cool the flour completely before adding it to the creamed butter.

In the meantime, cream the room temperature butter and sweetener together until well mixed. Add in the vanilla extract and mix again.

With the mixture on low speed, add in half of the cooled almond flour and then the second half. Wrap the cookie dough in plastic wrap into a flat disk and freeze for at least 30 minutes. Remove the dough from the freezer and place it between two pieces of parchment paper. Roll the dough thin to a ¼” thickness. Chill the dough in the freezer for 5 minutes before cutting into rounds.

Preheat an oven to 350 F. Cut dough into ~2” rounds. Place on a parchment lined baking sheet and chill for 15 minutes before baking. Bake cookies for 8 minutes or until golden brown.

In the meantime, melt the chocolate in a heatproof bowl in 30 second increments, stirring each time. Once the chocolate has melted but has ⅓ of the chocolate still unmelted, stop heating it and just stir it until all the chocolate melts. This step is important because it allows the chocolate to temper and become solid again on the cookies versus staying melted. Allow the cookies to cool on the pan completely. Then dip them into the melted chocolate!