Low Carb Shortbread

    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


    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


    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