Heart shaped Keto shortbread cookies are the perfect dessert to make for your sweetie. It’s true low carb love with only 3g net carbs per cookie.

“Hey!  Wait!  I’ve got a new complaint!” –Heart Shaped Box, Nirvana

It’s noon here, and I’ve spent the morning making heart shaped cookies and singing along to Nirvana.  I found their “Heart Shaped Box” video on Youtube and it is even kookier than I remembered.  It’s got an elderly crucified Santa Claus, a creepy wizard child and a skinless angel mom.  Ah, grunge rock.

But heart cookies, let’s talk about them.

These low carb shortbread cookies are really tasty.  They are made from a buttery almond and coconut flour shortbread dough, that’s been chilled, then rolled out and cut into heart shapes.  Then they are baked and iced with sugar-free chocolate.  

And sprinkles.  

You can’t forget the sprinkles.  I found a brand of erythritol sweetened sprinkles on Amazon that are really good.  Before I found them, I’d only seen Keto sprinkle recipes online, and good grief, who wants to make each individual sprinkle by hand?  (Not this lady.)

Tips and Tricks for Heart Shaped Cookies

-The butter has to be room temperature, so you’ll need to soften it first.  Either leave it out on the counter for 30-60 minutes, or microwave it for 15 seconds at 30% power.  Press it with your finger to see how soft it is and microwave for another 15 seconds if needed. 

-You can make this cookie dough ahead of time and freeze or refrigerate it until you need it.  It’ll keep for 7 days in the fridge or 2 months in the freezer.

-The dough needs to chill for at least 20 minutes in order to roll out properly, so you’ll have just enough time to listen to side A of Nirvana’s In Utero album.

Also…

-Don’t touch the cookies when they come straight out of the oven, because they’ll be soft and crumbly. But they firm nicely up as they cool.

-This recipe is gluten, grain and sugar free. It is all the frees.

-The cookies will take a longer or shorter amount of time to bake, depending on how big each cookie is.  Use 10 minutes as a starting point and take them out when the edges are just beginning to brown.

And there you have it. Soon you’ll be in cookie Nirvana.

Heart Shaped Shortbread Cookies

★★★★★

5 from 1 reviews

Heart shaped Keto shortbread cookies are the perfect dessert to make for your sweetie. It’s true low carb love with only 3g net carbs per cookie.

• Author: Resolution Eats
• Prep Time: 40
• Cook Time: 20
• Total Time: 1 hour
• Yield: 28 cookies 1x
• Category: Dessert
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookies:

3 cups super fine almond flour

1/4 cup coconut flour

1 teaspoon baking powder

2 teaspoons xanthan gum

1 cup Swerve or equivalent granulated sweetener

2 large eggs

2 tablespoons sour cream

2 teaspoons vanilla extract

11 tablespoons butter, softened

Toppings:

3/4 cup Lily’s chocolate chips or equivalent sugar-free sweetener

Stoka sprinkles or equivalent sugar-free sprinkles

Instructions

1.  In a large bowl, whisk together all dry cookie ingredients.

2.  In a medium sized bowl, whisk together eggs, sour cream and vanilla.

3.  Combine wet mixture and dry mixture until a dough forms.

4.  Use a pastry cutter to mix the softened butter into the dough.  

5.  Cut the dough in half.  Form each half into a ball and wrap in plastic wrap.  Chill in the refrigerator for 20 minutes.

6.  Pre-heat oven to 350 degrees F and cover 2 cookie sheets with parchment paper. 

7.  Remove one ball of dough from the refrigerator and place it between two sheets of parchment paper.  Use a rolling pin to roll the dough out to a 1/4 inch thick oval.

8.  Use a cookie cutter to cut the cookie dough into heart shapes and place them onto a parchment covered cookie sheet with 1/2 inch between cookies.  Form the remaining dough into a ball, roll it out and cut out more cookies.

9.  Bake time will vary, depending on how large the cookies are.  Start checking the cookies at minute 10, and remove from the oven when the edges are just beginning to brown.  Repeat with the second ball of dough.

10.  Cool cookies for at least 1 hour before topping with chocolate.

11.  Add chocolate chips to a small bowl and microwave in 30 second increments, stirring each time, until completely melted, 60-90 seconds.

12.  Use a knife to spread chocolate over one side of each cookie.

13.  Shake the sprinkles over the chocolate side and cool until chocolate hardens.       

Notes

You can use white chocolate chips to top the other half of the cookies if you’d like.  Use 3/4 cup of ChocoZero’s White Chocolate Chips or equivalent.

Nutrition

• Serving Size: 1 cookie
• Calories: 160
• Fat: 13
• Carbohydrates: 6
• Fiber: 3
• Protein: 4

Keywords: Keto Heart Cookie, Gluten-Free Heart Cookie, Low Carb Heart Cookie

If you liked these low carb cookies, then you might like my recipes for Molasses, Gingerbread or Snowball Cookies.