Keto Shortbread Cookies – Low Carb

Keto shortbread cookies – but the dough also makes the perfect low carb shortbread crust for a summer fruit tart or lemon meringue pie!

Ingredients

UNITS USMSCALE1X2X3X

• 6 tablespoons salted butter
• 2 cups superfine blanched almond flour
• 1/3 cup granulated sweetener (Swerve & Lakanto are my favorites)
• 1 teaspoon freshly grated lemon zest

Instructions

To make the dough:

1. Melt the butter in the microwave or a small saucepan.
2. Add the almond flour, sweetener, and lemon zest, stirring until fully combined.

To make cookies:

1. Gather dough into a ball (it will be crumbly at first, this is normal)
2. Then form into a cylinder shape about 10 inches long and 1.5 inches in diameter ( and wrap tightly with plastic wrap to compress.
3. Chill in freezer for 30 minutes or until firm, or in the refrigerator for 2 hours.
4. When ready to bake, preheat oven to 350 degrees Fahrenheit. 
5. With a sharp knife, slice into 1/2 inch thick cookies (if they crumble apart your dough isn’t cold enough) and place on a parchment-lined cookie sheet.
6. Bake for 15 minutes, or until firm and golden brown.
7. Allow to cool before removing.

To make a tart or pie crust:

1. No need to pre-chill, just press dough into tart or pie tins.
2. Bake in a preheated oven at 350 degrees (F) for 15 mins, or until firm and golden brown.