The lemon and rosemary in this low carb shortbread make a world of difference. Make a batch and share them out with friends and family.
Serves 24
Ingredients
2 cups almond flour
½ tsp. baking soda
½ tsp. baking powder
⅓ cup granulated sweetener
6 tbsp. butter
1 tsp. vanilla extract
1 tbsp. lemon zest, grated
4 tsp. lemon juice
2 tsp. rosemary, dried or fresh
Directions
1. In a bowl, combine almond flour, baking powder, baking soda and sweetener.
2. Melt the butter in a microwave, and add the vanilla extract, lemon zest, lemon juice and rosemary. Incorporate the dried mixture stirring slowly. When done, wrap the dough in a plastic wrap and place in the freezer for 30 minutes.
3. Remove the dough from the freezer, and cut it into 12 pieces.
4. Bake for 15 minutes at 350°F on a greased cookie sheet with salted butter. When done, let cool for 10 minutes.
Nutritional Info per Serving
Calories: 80
Fat: 7g
Net Carbs: 1g
Protein: 2g
