LEMON SHORTBREAD COOKIES – KETO

These lemon cookies are crunchy on the outside and soft on the inside. They are easy to make and they are delicious.

Regular lemon cookies contain lemon juice and they need to be stored in the refrigerator. They become wet and soggy sometimes. So I came up with this idea of making lemon cookies without the lemon juice, but with lemon zest and lemon extract.

INGREDIENTS

2 cups of blanched almond flour

1/3 cup of sweetener (erythritol or birch xylitol or stevia)

A pinch of salt

1 and 1/2 teaspoons of lemon extract

1 stick or 1/2 cup of unsalted butter (softened to room temperature)

1 egg

1 tablespoon and 1 teaspoon of lemon zest

PREPARATION

Preheat oven to 300 degrees.

In a bowl add almond flour, sweetener, salt, 1 tablespoon of lemon zest and lemon extract and mix them till combined. Keep the 1 teaspoon of lemon zest to decorate on top of the cookies.

Now add the softened butter to the mixture and mix well till they combine.

Now add the egg and mix well with your spatula or clean hands till a cookie dough is formed.

Prepare a cookie sheet and make balls of the cookie dough and flatten it gently and place them on the cookie sheet. Now decorate the top of the cookies with the remaining lemon zest.

Place the cookies in the preheated oven at 300 degrees for 25 -28 minutes till the sides become brown. Remove the cookies and allow them to cool for 25 minutes.

Remove the cookies and enjoy them with a cup of tea. Store them in an airtight container.

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