These Keto Shortbread Cookies have a hint of lemon and are made with a shortbread dough that makes beautiful keto shortbread cookies, or the perfect low carb shortbread crust for a summer fruit tart or lemon meringue pie!
These Keto Shortbread cookies are my new easy, “go to” keto cookie recipe – and once you try them you’ll understand why!
I wasn’t always a fan of lemon flavored desserts – in fact, as a kid I wouldn’t even eat them. In my adulthood though, I’ve come to appreciate the brightness that lemon imparts to a dessert, especially in keto recipes – and now I can’t get enough of it.
I would even go so far as to say that when given the choice of lemon over chocolate, 75% of the time the lemon flavored dessert would win out. Crazy, I know – sometimes I can’t believe it either!
So maybe it’s due to all of the pastel colored foodie magazines showing up in my mailbox, and the promise of Spring and warmer weather just around the corner, but I’ve had lemons on the brain for weeks now.
Anyway, during my crazed obsession with all things lemon last week, I also made these awesome keto shortbread cookies with lemon zest, and they did NOT disappoint!
These keto shortbread cookies require just four ingredients and have an addicting but subtle lemon flavor and crusty shortbread texture that I absolutely love!
Be sure to use a sweetener that is advertised to bake like sugar in these keto shortbread cookies (I prefer granulated erythritol like Swerve, or a monk fruit and erythritol blend like Lakanto) and not a liquid sugar free sweetener or they may not hold together properly.
Also important is that you chill this keto shortbread dough before you cut them into cookies, otherwise they will crumble apart and be impossible to work with.
This versatile keto shortbread dough also makes a lovely low carb tart base or keto pie crust, which does not require pre-chilling. You simply press it into your pan and bake it for 15 minutes.
Print
Keto Shortbread Cookies
- Total Time: 50 minutes
- Yield: 1 large tart or 16 cookies (about 2 inches in diameter) 1x
- Diet: Diabetic
Description
Keto shortbread cookies – but the dough also makes the perfect low carb shortbread crust for a summer fruit tart or lemon meringue pie!
Ingredients
- 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
Instructions
To make the dough:
- Melt the butter in the microwave or a small saucepan.
- Add the almond flour, sweetener, and lemon zest, stirring until fully combined.
To make cookies:
- Gather dough into a ball (it will be crumbly at first, this is normal)
- Then form into a cylinder shape about 10 inches long and 1.5 inches in diameter ( and wrap tightly with plastic wrap to compress.
- Chill in freezer for 30 minutes or until firm, or in the refrigerator for 2 hours.
- When ready to bake, preheat oven to 350 degrees Fahrenheit.
- 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.
- Bake for 15 minutes, or until firm and golden brown.
- Allow to cool before removing.
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, or until firm and golden brown.
Notes
Approx nutrition info per 1/8th tart crust: 238 calories, 23g fat, 3g net carbs, 6g protein
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Keto desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 119
- Fat: 11g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
Can’t get enough keto lemon dessert recipes? Me either! Check out this amazing collection of delicious low carb lemon recipes from some of our favorite bloggers!
Jenny says
I love almond shortbread cookies. The recipe I use calls for 1 egg and I’ve never tried them without it. Maybe I’ll give this one a shot, it looks so yummy. I love the lemon flavor ones but recently I made a batch with cocoa powder and they came out like a crumbly brownie (with the egg the center is a slight bit moist, on the verge of gooey), very delish!
Cheryl says
Sometimes I find that almond flour has quite an powerful taste and takes over in the flavour department. Did you, or anyone who has tried this yet, find that?
Mellissa Sevigny says
Hi Cheryl,
I don’t find the almond flour to be very strong in flavor but maybe I’m just used to it. It could also be a freshness issue – nut flours will go rancid which gives them a very unpleasant and bitter flavor. To avoid this you can store it in the freezer to extend the shelf life. In these cookies, the lemon flavor is very prominent so it might be a good one for you to try!
Chris Malloy says
These were great. I didn’t measure the sweetener so they turned out a bit sweet, but my non-keto coworkers loved them. They were very moist and held together well. This will be my new go to when I have a craving for shortbread!
Mellissa Sevigny says
Thanks for the feedback Chris, so glad they worked out for you! I can’t wait to experiment with some other flavors too!
Chris Malloy says
Actually I forgot to mention I did not use the lemon flavour. I added a little vanilla, almond extract and a tiny bit of ground cloves. It worked out really well.
Dancingtigga says
Hi Melissa Just made these – having had poor experiences with artificial sweeteners, I used Demerara sugar – 40g of the stuff – the result was pretty good and worth the extra 3g carb per biscuit….might even get the kids to eat this one. Love your food – always a joy!
Owie says
Just when I thought there was nothing left to try with almond flour….. You are an inspiration Mellissa!
Sylvie @ Gourmande in the Kitchen says
I just adore the sandy texture of shortbread cookies and paired with the delicate flavor of lemon and almonds it’s all the better!
AmyLW says
I just made these. Two thumbs and two big toes up..
Hayley says
Do shortbread cookies traditionally omit eggs? I ask because I love lemon, and tried your recipe as soon as I read the post, but all the way through I had problems with them not holding together. Even after an entire night in the freezer, the dough was breaking apart in huge pieces. If I try them again, I think I am going to add an egg to hold everything together.
Amy Gowans says
Did you try these with an egg?
Mellissa Sevigny says
Never needed to Amy!
madeleine henderson says
shortbread doesn’t have egg in it. Add more butter :)
Tommy says
I put a little more bitter in to bind them and this helped me
Judy @Savoring Today says
The look and shape of these cookies remind me of Pecan Sandies, but I love lemon, so I’m more inclined to try them. I enjoy working with almond flour, but I haven’t tried making cookies yet, guess it’s time! :)
Michelle Marrujo says
I was just thinking that! I love pecan Sandies but now I have celiac and can’t have them!
Jayne says
I LOVE anything with lemon and these fit the bill, thanks!