Keto Lemon Almond Shortbread Cookies
A versatile low carb shortbread dough that makes beautiful keto shortbread cookies, or the perfect low carb shortbread crust for a summer fruit tart or lemon meringue pie!
A versatile low carb shortbread dough that makes beautiful keto shortbread cookies, or the perfect low carb shortbread crust for a summer fruit tart or lemon meringue pie!
- Carbohydrate 40.8123450000219 g
- Cholesterol 183.018750078486 mg
- Fat 162.003907529609 g
- Fiber 22.9481996412277 g
- Protein 40.6383825003103 g
- Saturated Fat 50.745021018752 g
- Serving Size 1 1 large tart or 16 cookies (about 2 inches in diamet (273g)
- Sodium 492.201000210269 mg
- Sugar 17.8641453587942 g
- Trans Fat 9.96852750207275 g
- Calories 1692 calories
Step-by-step
- Melt the butter in the microwave or a small saucepan.
- Add the almond flour, sweetener, and lemon zest, stirring until fully combined.
- To make a tart or pie crust:
- No need to pre-chill, just press dough into tart or pie tins. Bake in a preheated oven at 350 degrees (F) for 15 mins until firm and golden brown.
- To make the cookies:
- Form dough (it will be crumbly, this is normal) into a cylinder and wrap tightly with plastic wrap to compress.
- Chill in freezer for 30 minutes or until firm, or in the refrigerator for 2 hours.
- With a sharp knife, slice into 1/2 inch thick cookies (if they crumble apart your dough isn't cold enough).
- Bake in a preheated oven @ 350 degrees (F) on a greased or parchment lined cookie sheet for 15 minutes, or until firm and golden brown.
- Allow to cool before removing.
Almond flour lacks the gluten network that provides structural elasticity in standard wheat-based shortbread, meaning this dough relies entirely on butter fat and temperature control to hold its shape during baking. Melt the butter before mixing to fully hydrate the fine almond flour particles, which prevents a grainy final texture. Chill the wrapped dough cylinder in the freezer for precisely 30 minutes to solidify the milk solids in the butter; warmer dough crumbles instantly under a knife blade because almond fats remain liquid at room temperature. Slice the cold cylinder into half-inch rounds using a sharp chef knife, pressing straight down rather than sawing to avoid fracturing the edges. Bake the cut cookies on parchment paper at 350 degrees Fahrenheit until the edges turn a distinct golden brown, signalling that the natural sugars have caramelized and the moisture has evaporated completely. Allow the baked cookies to cool undisturbed on the pan for 10 minutes, as thermal shock will break them apart if transferred while hot. Pair these citrus-forward cookies with unsweetened black coffee or an astringent Earl Grey tea to cut through the rich density provided by the high fat content of the ground nuts and dairy butter.
