Step 1

Preheat the oven to 300ºF and line a cookie sheet with a silicone baking mat or parchment paper.

Step 2

In a food processor, combine the almond flour, sweetener, xanthan gum, and salt. Pulse a few times to combine. Scatter the butter over top, add the vanilla, and pulse until the mixture resembles coarse crumbs and begins to cling together.

Step 3

To add mini chocolate chips, transfer the dough to a bowl and stir in the chips until evenly distributed.

Step 4

Remove the bottom of a 9-inch springform pan and place the sides on the prepared baking sheet with the clip closed. Press the dough firmly and evenly inside the pan sides, then loosen and remove.

Step 5

Use a large, sharp knife to slice the circle into 12 to 16 even wedges. Use the tines of a fork to decorate the edges and/or make prick marks in the wedges.

Step 6

Bake for about 30 minutes, until the edges are becoming golden. Then remove and turn off the oven. Recut the shortbread along the cut lines and gently separate. Space out around the cookie sheet.

Step 7

Return to the warm oven and use a wooden spoon to prop the door open slightly. Let the shortbread sit inside for another 10 to 20 minutes, until just firm to the touch. Remove and let cool completely on the pan.

Step 8

Gather the dough together into a ball and transfer to a silicone mat. Cover with a piece of parchment or waxed paper and roll out to 1/4 to 1/3 inch thickness. Do not roll too thinly.

Step 9

Use cookie cutters to cut the dough into desired shapes, then place on the prepared baking sheet. Bake until the edges are becoming golden, 20 to 25 minutes.

Step 10

Turn off the oven, prop the door open with a wooden spoon, and let the shortbread sit inside until just firm to the touch. Remove and let cool completely on the pan.