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Keto Lemon Almond Shortbread Cookies

4.3 from 26 reviews

A versatile low carb shortbread dough that makes beautiful keto shortbread cookies, or the perfect low carb shortbread crust for a summer fruit tart or lemon meringue pie!

Ingredients

Instructions

  1. Melt the butter in the microwave or a small saucepan.
  2. Add the almond flour, sweetener, and lemon zest, stirring until fully combined.
  3. To make a tart or pie crust:
  4. No need to pre-chill, just press dough into tart or pie tins. Bake in a preheated oven at 350 degrees (F) for 15 mins until firm and golden brown.
  5. To make the cookies:
  6. Form dough (it will be crumbly, this is normal) into a cylinder and wrap tightly with plastic wrap to compress.
  7. Chill in freezer for 30 minutes or until firm, or in the refrigerator for 2 hours.
  8. With a sharp knife, slice into 1/2 inch thick cookies (if they crumble apart your dough isn’t cold enough).
  9. Bake in a preheated oven @ 350 degrees (F) on a greased or parchment lined cookie sheet for 15 minutes, or until firm and golden brown.
  10. Allow to cool before removing.

Notes

Approx nutrition info per 1/8th tart crust: 238 calories, 23g fat, 3g net carbs, 6g protein

Nutrition

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