I love trying new things, and this low carb lemon shortbread recipe is terrific. It is lovely to eat shortbread while on a low card diet, I was missing the regular shortbread I used to eat before. So, I come up with this easy and healthy wonderful recipe. The taste of this keto lemon shortbread is different from the ordinary one, but I don’t consider it totally different: actually, I loved it so much.
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This buttery keto lemon shortbread melts in your mouth. It is a healthy sugar-free shortbread that you can eat while you are on a ketogenic diet.
Low carb lemon shortbread cookies ingredients:
Make sure that the below ingredients is available in your cabinets to be able to make the keto shortbread:
- Almond flour
- Egg
- Butter
- Powdered Erythritol
- Cream cheese
- Baking powder
- Vanilla extract
- Fresh lemon juice
How to make the keto lemon shortbread:
- Firstly, beat the cream cheese, powdered erythritol and the butter together using a hand mixer.
- Then, add the egg and continue mixing using the hand mixer.
- After that, add the almond flour, vanilla extract and baking powder. Then, stir.
- Finally, add the fresh lemon juice and stir again.
- Refrigerate the batter for 10 minutes.
- After that, line a baking tray with parchment paper.
- Then, pour the batter in the baking tray and spread it evenly.
- After that, bake for 25 minutes at 190 C.
- Let it cool, cut it, then serve.
Tips:
You can give this low carb shortbread orange or almond flavor instead of lemon flavor if you like.
You can use lemon extract instead of fresh lemon juice if you run out of a lemon.
Healthy Low Carb Lemon Shortbread Cookies
Ingredients
- 2 1/2 cups almond flour
- 1/3 cup butter
- 1 egg
- 1 1/2 powdered Erythritol
- 90 g cream cheese
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 cup fresh lemon juice
Instructions
- Firstly, beat the cream cheese, powdered erythritol and the butter using the hand mixture.
- Add the egg and continue mixing.
- Add the almond flour, vanilla extract and baking powder, then keep mixing.
- Add the fresh lemon juice and stir again.
- Refrigerate the batter for 10 minutes.
- Line a baking sheet with parchment paper.
- Pour the batter in the baking sheet and spread it evenly.
- Bake for 25 minutes at 190 C.
- Let it cool, cut it, serve.
Nutrition
Try these delicious keto desserts:
- Sugar-Free Greek Yogurt Cheesecake
- Raspberry Pecan Cake With Keto Chocolate Glaze
- Gluten Free Lemon Flavoured Cheesecake
When I need something quick & easy, I make this excellent low carb lemon shortbread and enjoy this buttery, lemon shortbread with a cup of green tea.
