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