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. Recipe created by Tracey of The Naked Diabetic
Indulge in the irresistible allure of these Low Carb Lemon Shortbread Cookies. These delicate cookies boast a buttery, crumbly texture that melts in your mouth, leaving behind a lingering kiss of zesty lemon sweetness. The richness of the shortbread harmoniously balances with the bright, tangy notes of lemon zest. They are just so good!
Special Equipment
Ingredients List
- Unsalted Butter
- Splenda Granulated Sweetener
- Cornstarch
- King Arthur Keto Wheat Flour
- Salt
- Lemon Zest
- Lemon Extract
How to Make Low Carb Lemon Shortbread Cookies
The Dry Ingredients
Sift the flour and cornstarch together into a bowl. The sifting is very important when working with keto flour, as it can tend to get lumpy.
The wet Ingredients
Start with room temperature of softened butter. The softer the butter, the fluffier the dough will be, but do not melt it.
In a mixing bowl, cream together the softened butter and sweetener until light and fluffy. Add the lemon zest, pinch of salt and lemon extract, mixing until combined
Make the Dough
Gradually add the flour mixture into the wet ingredients and stir until a soft dough forms. If the dough is dry, add a little lemon juice or water. The dough should be a coarse crumble and stick together when pinched.
Form the dough into a ball and wrap tightly in plastic wrap. Chill for about 15-20 minutes.
Roll and Bake
Place the dough ball onto a silicone rolling mat and roll with a non-stick rolling pin. If you are using a wooden rolling pin, you can dust it with a little keto flour. Be careful not to use too much, as it can dry out the dough.
Roll and cut the dough into 20 equal-sized cookies.
Bake in a 325-degree F oven for about 15 minutes or until the edges start to turn golden.
Remove from the oven and place cookies on a wire cooling rack and allow to cool.
Glazing (Optional)
For glazing, make sure the cookies are fully cooled. Chill if the room is too warm. This will help the glaze stick to the cookies.
If you wish to drizzle the shortbread with a touch of lemon glaze, add 1 tablespoon of lemon juice to 1/4 cup of Splenda granulated sweetener. Whisk and make sure the sweetener is fully dissolved. Drizzle onto cookies.
Low Carb Lemon Shortbread Cookies Recipe
Ingredients
- 3/4 cup Butter – Softened
- 2/3 Cup King Arthur Keto Wheat Flour
- 1/3 Cup Cornstarch
- 1/2 Cup Splenda Granulated Sweetener
- pinch Salt
- 1 tbsp Lemon Zest
- 1/2 tsp Lemon Extract
Instructions
- Preheat oven to 325°F (160 °C)
- In a large mixing bowl, cream the butter and add the sweetener.
- Add the lemon zest and Lemon Extract and mix well.
- In a separate bowl, sift the Keto flour and cornstarch together.
- Add the dry ingredients into the wet, slowly mixing while adding.
- Turn out onto a silicone mat and form a ball.
- Wrap in plastic wrap and refrigerate for up to 20 minutes.
- Return to the silicone mat and roll the dough using a non stick rolling pin (or dust with keto flour)
- Roll the dough to a thickness of about 1/4 to 1/3 of an inch.
- Cut with a round cookie cutter (2 inch diameter) and place on a parchment lined baking sheet.
- Bake for approximately 15 minutes or until edges begin to turn golden.
- Remove from the oven and cool on a wire baking rack.
Notes
Nutrition
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
Substitutions and Tips for Success
King Arthur Keto Wheat Flour Substitutions
Almond Flour – Almond flour can be used at a 1 to 1 ratio, but alterations may be needed to the liquid ingredients. Using Almond Flour will also affect the final height/rise of the muffins, bread or cake. Almond Flour is finely ground almonds (skins removed) which can also change the overall flavour. Expect a nuttier flavour with a denser texture.
Coconut Flour – Coconut flour can be used as a low-carb replacement. As with almond flour, you will need to alter the liquid ingredients. Coconut flour tends to be absorbent, meaning you may need to add extra liquid to compensate. To maintain the calorie and carb content, adding extra egg or egg whites is a good option. You may lose some of the flavour, due to the coconut flavour. The end bake will also be denser.
Carbalose Flour – This is another excellent substitution for King Arthur Keto Wheat Flour. The ratio is 1-1 with the K.A. Keto Flour. One must-do of Carbalose Flour is that you need to sift it well. Sift it at least once, but twice is better. It is a dense flour and the sifting will help to add some air and lighten it up. You may need to alter the liquid ingredients. Having extra egg whites on hand makes it easy to alter liquids as you go.
All-Purpose Flour – As with most non-low-carb recipes all-purpose flour is the main ingredient. You can easily switch out the King Arthur Keto Flour with All Purpose on a 1-1 ratio. Reduce the amount of baking powder to almost half. You may also need to reduce the liquids. It is a good idea to add the liquid ingredients slowly so that if your batter seems to be getting thin, you can reduce the liquid. The use of all-purpose flour will increase the carbs significantly.
Sweetener Substitutions
I use Splenda granulated whenever possible as it does not negatively impact my blood sugar. I find that sweeteners that contain sugar alcohols cause my blood sugar to rise. If this is not a concern for you or you have a preferred sweetener, by all means, make substitutions that suit your preferences and dietary needs. Keep in mind that substituting the sweetener may change the overall nutritional information.
Rolling the Dough
Chill the dough: Chilling the dough prevents it from getting too soft and drying out. Don’t over work the dough. Just roll until it is the desired thickness and then cut.
To save a step, roll the dough on a piece of parchment and remove the excess dough and just move the parchment paper onto the baking sheet. This works extremely well when cutting delicate shapes.
Baking
Don’t Overbake: Overbaking will result in dry, hard cookies. Keep an eye on the shortbread and remove them from the oven when the edges just start to turn golden. The reccomended baking time can vary slightly depending on the thickness of the cookie and the accuracy of the oven.
Storing and Freezing
Keep in an airtight container for up to a week or freeze in an airtight container for up to 3 months.
This website may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.