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)
- 6 Tbsp. butter
- 2 cups almond flour
- 1/3 cup granulated sweetener Splenda, Ideal, Swerve, etc.
- 1 tsp. freshly grated lemon zest
Melt the butter in the microwave or a small saucepan.
Add the almond flour, sweetener, and lemon zest, stirring until fully combined.
To make a tart or pie crust:
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:
Form dough (it will be crumbly, this is normal) into a cylinder and wrap tightly with plastic wrap to compress.
Chill in freezer for 30 minutes or until firm, or in the refrigerator for 2 hours.
With a sharp knife, slice into 1/2 inch thick cookies (if they crumble apart your dough isn’t cold enough).
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.