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These would make a fabulous addition to one's holiday baking.  So fun to make and definitely an impressive cookie!

These buttery, shortbread cookies are simply perfect and they are certainly very moreish!  The chocolate chips and pecans are chopped smaller using a food processor, so that it is easy to cut the cookies from the log shapes which are chilled until firmer and ready to cut and bake to perfection. You can make these cookies square by forming the log into a rectangle that is flat on top and on the bottom.

The sweetener tables for all the most common scenarios are in my cookbooks for your convenience.  For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively.  Here is an article and video about the sweeteners. Part 1  There is another article and video here: Part 2.

*If you really don't want to use a bake mix (remember leftovers are great added to Parmesan cheese (kind in a canister) to make "breading" for meat, fish, chicken and vegetables, you could use almond flour plus 4 tbsp oat fiber.  No bake mix need ever get wasted.  Simply keep in the fridge and use later in another recipe.  I keep my bake mix in a sealed container at room temperature for at least a month without a problem and after that I refrigerate it.  You can obviously also freeze my bake mixes.


1 cup butter, softened (250 mL)

Liquid sweetener (sucralose or stevia) to equal 3/4 cup (175 mL)


1/4 cup powdered sweetener, OR (60 mL)

  6 coffee sweetener packets

2 tsp vanilla extract (10 mL)

1 egg

23/4 cups Gluten-Free Bake Mix 2, OR (click for recipe) (425 mL)
  3 cups Keto Bake Mix (750 mL), OR see above for alternative*

2/cup sugar-free chocolate chips, OR this one , OR (150 mL)
  use 70% Lindt chocolate bar, chopped finely

1/cup chopped pecans (125 mL)


In bowl of mixer, mix butter, liquid sweetener, powdered sweetener, vanilla extract and egg.  Add Gluten-Free Bake Mix 2; mix.  

In food processor, chop chocolate chips until smaller (it does not matter if some of the chocolate becomes powdered).  Set aside.  Then place chopped pecans in food processor and process using the pulse button, if you have one, until a bit smaller. 

Stir chocolate chips and pecans into cookie dough.  Divide cookie dough in half {each half will be about 13.5 oz (383 g)}.  In plastic wrap form two long log shapes, about 8 inches (20 cm) long and 2 inches (5 cm) wide.  Wrap the logs nicely and chill in the refrigerator until firm.  If you are in a hurry, you could freeze the logs until firm. 

Cut the logs into thin slices (not too thin or too thick – thinner cookies are a little nicer, I think).  Place on parchment-lined cookie sheets.  Bake 12 to 14 minutes at 350°F (180°C)  until slightly golden on the outside.  If you bake them until darker golden brown underneath, they are actually pretty good that way.


Yield:  36 cookies

1 cookie

111.2 calories

1.8 g protein

9.8 g fat

0.1 g fiber

2.1 g net carbs

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