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Keto Lemon Shortbread Cookies

Keto Lemon Shortbread Cookies

Ingredients:

  • 2 cups almond flour1/4 cup coconut flour
    1/2 cup granulated erythritol (or your preferred keto sweetener)
    1/2 cup unsalted butter (softened)
    1 large egg
    1 teaspoon vanilla extract
    1 tablespoon lemon zest (about 1 lemon)
    2 tablespoons lemon juice (freshly squeezed)
    1/4 teaspoon salt
    1/2 teaspoon baking powder (optional, for a slightly fluffier texture)
    For the Glaze (optional):

    2 tablespoons powdered erythritol

    • 1 tablespoon lemon juice
    • Instructions:

      Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

      Mix Dry Ingredients: In a medium bowl, combine the almond flour, coconut flour, erythritol, and salt. If using, add the baking powder and mix well.
      Cream Butter and Sweetener: In a large bowl, beat the softened butter and erythritol together until creamy and well combined.
      Add Wet Ingredients: Add the egg, vanilla extract, lemon zest, and lemon juice to the butter mixture. Mix until fully incorporated.

      Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough should be slightly sticky but manageable.
      Shape Cookies: Scoop out tablespoon-sized balls of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the back of a spoon or your fingers to form cookie shapes.

      Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may still be soft but will firm up as they cool.
      Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
      Prepare Glaze (Optional): If you’d like to add a lemon glaze, whisk together the powdered erythritol and lemon juice until smooth. Drizzle over the cooled cookies.
      Serve: Enjoy your keto lemon shortbread cookies with a cup of tea or coffee!

      Tips:
      Texture: For a crunchier texture, you can bake the cookies a little longer, but be careful not to burn them.
      Sweetener: Adjust the amount of erythritol or sweetener to taste. Some keto sweeteners are sweeter or less sweet than others.
      Storage: Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
      Enjoy your keto lemon shortbread cookies! They make for a delightful low-carb treat.