Low Carb Lemon Shortbread Cookies Recipe
Easy to make diabetic-friendly sugar free lemon shortbread cookies that taste amazing.
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Servings: 20 cookies
Calories: 80kcal
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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
Lemon Glaze - Add about one tablespoon of lemon juice to 1/4 cup of Splenda granulated sweetener and drizzle over cooled dookies.
Nutrition
Serving: -1cookie | Calories: 80kcal | Carbohydrates: 4g | Fiber: 1g | Net Carbs: 3gr | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 62mg | Potassium: 7mg | Sugar: 0.02g | Calcium: 5mg | Iron: 0.2mg