DessertRecipe

KETO LEMON ALMOND SHORTBREAD COOKIES

KETO LEMON ALMOND SHORTBREAD COOKIES
1/8th tart crust: 238 calories, 23g fat, 3g net carbs, 6g protein
Servings: 1 Large Tart or 16 cookies (about 2 inches in diameter)
Ingredients
  • 6 Tbsp. butter
  • 2 cups almond flour
  • 1/3 cup granulated sweetener Splenda, Ideal, Swerve, etc.
  • 1 tsp. freshly grated lemon zest
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.
To make the cookies:
  1. Form dough (it will be crumbly, this is normal) into a cylinder and wrap tightly with plastic wrap to compress.
  2. Chill in freezer for 30 minutes or until firm, or in the refrigerator for 2 hours.
  3. With a sharp knife, slice into 1/2 inch thick cookies (if they crumble apart your dough isn’t cold enough).
  4. 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. Allow to cool before removing.
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