Chocolate-Glazed Mocha Shortbread (Low Carb/Gluten Free)
Note: I recognize that many people who need or choose to go gluten free do not need to be low carb, so I am including instructions on using sugar instead of alternative sweeteners.
- 1 1/2 cups almond meal
- 1/4 cocoa powder
- 1/4 cup erythritol (or 3/4 cup white sugar)
- 2 tsp instant coffee granules
- 1/2 tsp salt
- 1/2 tsp xanthan gum
- 1/4 tsp cream of tartar
- 3/4 cups butter, softened
- 1 egg
- 16 drops stevia extract (omit if using sugar)
- 1 tbsp coconut oil or butter
- 2.5 oz unsweetened chocolate (or semi-sweet chocolate), chopped
- 2 tbsp cocoa powder
- 2 tbsp powdered erythritol (omit if using semi-sweet chocolate)
- 1/2 tsp vanilla
- 8 drops stevia extract (omit if using semi-sweet chocolate)
For the shortbread, preheat oven to 325F and spray a 9-inch springform pan with cooking spray.
In a medium bowl, whisk together almond meal, cocoa, erythritol or sugar, coffee, xanthan gum and cream of tartar.
In another bowl, beat butter until light and fluffy. Beat in egg and stevia extract until smooth. Beat in half of almond meal mixture until combined. Beat in remaining almond meal mixture until the dough begins to clump together.
Using a rubber spatula, spread dough in prepared pan. It will be very sticky and difficult to spread, so try to just get it to the edges of the pan. Then take a piece of parchment paper or plastic wrap to cover the surface and press more evenly into pan using fingertips.
Bake until firm around edges and slightly soft and puffy in the center, about 30-35 minutes. Remove from oven and let cool for at least 15 minutes. Gently remove pan sides. With a large sharp knife, cut into 16 wedges.
Gently remove wedges to a baking sheet lined with parchment paper or a silicone mat. Reduce oven temperature to 200F and continue to bake shortbread wedges for another 25 minutes. Turn off oven and let shortbread continue to dry out for 1 hour. Do not open oven door, you do not want the heat to escape.
Remove from oven and let cool completely on pan.
For the glaze, melt coconut oil or butter and chocolate in a small saucepan over low heat. Stir in cocoa powder and erythritol until no clumps remain. Remove from heat and stir in vanilla and stevia extract. Let cool until thickened but still pourable (I hurried this up by placing the pan in the refrigerator). Drizzle over cool shortbread on pan. Chill shortbread until chocolate is firm, about 20-30 minutes.
Serves 16. Each shortbread has a total of 8g of carbs, but only 4.25g if you subtract erythritol.