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Mexican Chocolate Shortbread

Recipes   Gluten Free     Keto     Sweets    


  • 2 cups almond flour
  • 6 tbsp cocoa powder
  • 1 1/2 tsp cinnamon
  • 3/4 tsp chili powder
  • ½ tsp xanthan gum
  • 1/4 tsp cayenne
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 2/3 cup Swerve Granular
  • 1/2 tsp vanilla extract


  1. Preheat the oven to 300F and line two baking sheets with silicone liners or parchment paper.
  2. In a medium bowl, whisk together the almond flour, cocoa powder, cinnamon, chili powder, xanthan gum, cayenne, and salt.
  3. In a large bowl, beat the butter with the sweetener until well combined. Beat in the vanilla extract, then beat in the almond flour mixture until the dough comes together.
  4. Lightly dust a work surface with cocoa powder. Roll the dough out to about ¼ inch thick and cut with a 2 to 2 ½ inch cookie cutter. Place the cookies on the prepared baking pan and re-roll the scraps as many times as you need.
  5. Use a fork to poke a few decorative holes in the top of each cookie. Bake 25 minutes, then turn off the oven and let the cookies sit inside until cool. They will continue to crisp up as they cool.
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Nutrition Facts

Serving Size 1

Servings 20

Calories 100
Total Fat 10g
Total Saturated Fat 3.5g
Cholesterol 10mg
Sodium 35mg
Total Carbs 9g
Dietary Fiber 2g
Sugars <1g
Added Sugar 0g
Swerve 6g
Protein 2g
Net Carbs: 1g