Tired of the same old keto desserts? Prepare to have your world rocked. We’ve taken classic, buttery shortbread and given it a sophisticated, low-carb makeover. The bright, zesty punch of lemon combined with the fragrant, earthy notes of rosemary creates a cookie that is truly unforgettable. These tender, melt-in-your-mouth treats are perfect for sharing with friends over coffee or enjoying as a guilt-free indulgence anytime. Get ready to bake a batch you won’t want to share!
Ingredients
• 2 cups / 224g almond flour
• ½ tsp / 2.5g baking soda
• ½ tsp / 2g baking powder
• ⅓ cup / 67g granulated keto sweetener
• 6 tbsp / 85g salted butter, melted
• 1 tsp / 5ml vanilla extract
• 1 tbsp / 6g grated lemon zest
• 4 tsp / 20ml fresh lemon juice
• 2 tsp finely chopped fresh or dried rosemary
Instructions
1. Directions
2. In a large bowl, whisk together the almond flour, baking powder, baking soda, and granulated sweetener.
3. In a separate bowl, combine the melted butter, vanilla extract, lemon zest, lemon juice, and rosemary. Pour the wet into the dry mixture and stir until a cohesive dough forms.
4. Wrap the dough in plastic wrap, form it into a log about 1.5 inches in diameter, and place it in the freezer to chill for at least 30 minutes.
5. Preheat your oven to 350°F / 175°C and line a baking sheet with parchment paper.
6. Remove the chilled dough from the freezer and slice the log into 24 ½-inch thick cookies. Arrange them on the prepared baking sheet.
7. Bake for 12-15 minutes, or until the edges are lightly golden brown.
8. Let the cookies cool on the baking sheet for 10 minutes before carefully transferring them to a wire rack to cool completely.
Nutritional Information
• Nutritional Info
• Serves: 24
• Serving Size: 1 cookie
• Calories: 80
• Fat: 7g
• Net Carbs: 1g
• Protein: 2g
Pro Tips
• Do not skip the chilling step! Freezing the dough is crucial for preventing the cookies from spreading too much while baking and helps deepen the flavor.
• Watch the cookies closely as they bake. Almond flour can go from golden to burnt very quickly. Pull them out as soon as the edges are lightly browned for the perfect texture.
• If using fresh rosemary, chop it very finely to ensure the flavor is distributed evenly. If using dried, crush it between your fingers before adding to release its aromatic oils.
FAQ
Q: Do I really need to chill the dough
A: Yes, chilling the dough is a crucial step for this recipe. Freezing the dough log for at least 30 minutes prevents the cookies from spreading too much while baking, ensuring they maintain their shape and achieve the perfect tender shortbread texture.
Q: Can I use a different flour instead of almond flour
A: This recipe is specifically formulated for almond flour. Substituting it with other flours, like coconut flour, is not recommended as it would significantly alter the texture and require adjustments to the liquid ingredients.
Q: What if I only have dried rosemary
A: You can absolutely use dried rosemary. The recipe works well with either fresh or dried. If using dried, crush it between your fingers before adding it to the dough to help release its aromatic oils for the best flavor.
Q: How do I store these keto shortbread cookies
A: Store the completely cooled cookies in an airtight container at room temperature for up to one week. They will maintain their crisp, buttery texture best this way.
