Preheat & Prep: Preheat your oven to 325{F} (160{C}). Line an 8 x 8 { inch} square baking pan with parchment paper, leaving an overhang on the sides to easily lift out the shortbread.

Combine Dry Ingredients: In a food processor or a large mixing bowl, combine the almond flour, coconut flour, powdered sweetener, espresso powder, ground cardamom, and salt. Pulse or whisk well to ensure everything is evenly distributed.

Cut in Butter: Add the cold, cubed butter and vanilla bean paste to the dry mixture. If using a food processor, pulse until the mixture resembles coarse sand and just begins to clump together. If mixing by hand, use a pastry blender or your fingertips to cut the butter into the flour until crumbly.

Press the Dough: Transfer the dough mixture to your prepared baking pan. Press it down very firmly and evenly into a uniform ½ inch thick rectangle. The more compact it is, the better the shortbread texture.

Prick & Bake: Use a fork to prick the entire surface of the shortbread dough. This helps release steam and prevents puffing. Bake for 20-25 minutes, or until the edges are lightly golden and the top feels firm.

Score & Cool: While the shortbread is still warm (immediately after removing from the oven), use a sharp knife to score it into your desired shortbread squares or triangles. Do not separate the pieces yet. Let the shortbread cool completely in the pan before attempting to remove it. This is crucial for it to firm up.

Glaze (Optional): Once completely cool, carefully lift the shortbread out of the pan using the parchment paper overhang. Whisk together the powdered keto sweetener and heavy cream for the glaze. Drizzle over the cooled shortbread, and lightly dust with a tiny pinch of espresso powder if desired. Allow the glaze to set before breaking the shortbread into individual pieces.