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Stack of Keto Lemon Shortbread Cookies

Keto Lemon Shortbread Cookies

  • Author: Mellissa Sevigny
  • Prep Time: 35 minutes
  • Cook Time: 15 minutes
  • Total Time: 50 minutes
  • Yield: 1 large tart or 16 cookies (about 2 inches in diameter) 1x
  • Diet: Diabetic


Keto lemon shortbread cookies – but the dough also makes the perfect low carb shortbread crust for a summer fruit tart or lemon meringue pie!


  • 6 tablespoons salted butter
  • 2 cups superfine blanched almond flour
  • 1/3 cup granulated sweetener (Swerve & Lakanto are my favorites)
  • 1 teaspoon freshly grated lemon zest


To make the dough:

  1. Melt the butter in the microwave or a small saucepan.
  2. Add the almond flour, sweetener, and lemon zest, stirring until fully combined.

To make cookies:

  1. Gather dough into a ball (it will be crumbly at first, this is normal)
  2. Then form into a cylinder shape about 10 inches long and 1.5 inches in diameter ( and wrap tightly with plastic wrap to compress.
  3. Chill in freezer for 30 minutes or until firm, or in the refrigerator for 2 hours.
  4. When ready to bake, preheat oven to 350 degrees Fahrenheit. 
  5. With a sharp knife, slice into 1/2 inch thick cookies (if they crumble apart your dough isn’t cold enough) and place on a parchment-lined cookie sheet.
  6. Bake for 15 minutes, or until firm and golden brown.
  7. Allow to cool before removing.

To make a tart or pie crust:

  1. No need to pre-chill, just press dough into tart or pie tins.
  2. Bake in a preheated oven at 350 degrees (F) for 15 mins, or until firm and golden brown.


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

  • Category: Keto desserts
  • Method: baking
  • Cuisine: american


  • Serving Size: 1 cookie
  • Calories: 119
  • Fat: 11g
  • Carbohydrates: 2g
  • Fiber: 1g
  • Protein: 3g

Keywords: Keto shortbread cookies, Keto lemon cookies, Low carb shortbread