Lemon & Rosemary Low Carb Shortbread
Try this Lemon & Rosemary Low Carb Shortbread recipe, or contribute your own.
Try this Lemon & Rosemary Low Carb Shortbread recipe, or contribute your own.
- Carbohydrate 45.8849533243215 g
- Cholesterol 3161.05833333002 mg
- Fat 1285.2323233326 g
- Fiber 23.0295329755392 g
- Protein 53.8369399970358 g
- Saturated Fat 762.094957666213 g
- Serving Size 1 1 recipe (1723g)
- Sodium 8509.65733324576 mg
- Sugar 22.8554203487823 g
- Trans Fat 88.593226999963 g
- Calories 11651 calories
Step-by-step
- In a large mixing bowl, measure out 2 cups of almond flour, 1/2 tsp. baking powder and 1/2 tsp. baking soda. Add 1/3 cup Splenda, or other granulated sweetener to the mixture. Set aside.
- Zest your lemon with a microplane until you have 1 Tbsp. lemon zest. Juice half the lemon to get 4tsp lemon juice.
- In the microwave, melt 6 Tbsp. of butter and then add 1 tsp. vanilla extract.
- Transfer your almond flour and sweetener to a small mixing bowl. Put your butter, lemon zest, lemon juice, and chopped rosemary into the now empty large mixing bowl.
- Add your almond flour back into the wet mixture slowly, stirring as you go. Keep mixing until all the almond flour is added back.
- Wrap the dough tightly in plastic wrap.
- Place the wrapped dough in the freezer for 30 minutes, or until hard.
- Preheat your oven to 350F, remove your dough, and unwrap it.
- Cut your dough in ~1/2" increments with a sharp knife. If this knife isn't sharp, it will make the dough crumble. If the dough is still crumbling, that means it needs more time in the freezer.
- Grease a cookie sheet with SALTED butter and place your cookies onto it.
- Bake for 15 minutes at 350 degrees. Once removed, allow to cool for 10 minutes, remove from cookie sheet, and enjoy!
Lemon & Rosemary Low Carb Shortbread: A Baking Adventure
Baking has always been my sanctuary, a place where I can escape the daily grind and create something beautiful and delicious. This Lemon & Rosemary Low Carb Shortbread recipe isn't just another cookie; it's a testament to the joy of experimenting in the kitchen and finding unexpected flavor combinations. The zesty lemon, the fragrant rosemary, the melt-in-your-mouth texture—it's a symphony of taste that perfectly complements a cup of tea or a glass of chilled wine. The best part? It's surprisingly simple to make, even for a busy working mom like myself.
The initial stages are all about combining the dry ingredients – almond flour, baking powder, and baking soda – with a granulated sweetener of your choice. I prefer Splenda, but feel free to experiment. Then comes the fun part: zesting the lemon. The fresh zest adds such a vibrant, uplifting aroma to the dough; I find it incredibly therapeutic to work with fresh ingredients, even if it means a little extra prep. Next, you melt the butter – a crucial step because it helps to bind the ingredients together beautifully. The addition of vanilla extract rounds out the flavour profile, providing a warm, comforting touch.
Once you've combined all the wet and dry ingredients, the magic begins. I find it satisfying to mix the dough, watching as everything blends together into a smooth, fragrant mass. Then comes the crucial chilling step. Putting the dough in the freezer allows it to firm up, making it easier to handle and preventing the cookies from spreading too much during baking. Trust me, this step is worth the wait!
After chilling, the dough transforms into a pliable texture. Use a sharp knife (a dull one will just crumble the dough) to cut the cookies into even, manageable portions. Greasing the baking sheet with salted butter adds another layer of flavor and ensures that nothing sticks – something I've learned the hard way over the years. The baking process is relatively quick, about 15 minutes at 350F. The aroma that fills your kitchen during this time is intoxicating; it’s pure baking bliss.
The final product? Crisp edges, a tender crumb, and an irresistible balance of sweet, tart, and herbaceous notes. These shortbreads are perfect for an afternoon treat, a special occasion, or just a moment of self-care. This recipe has become a regular fixture in my baking repertoire, and I'm always excited to share it with friends and family. They are a delightful way to show love through the simple pleasure of homemade goodness.
Beyond the simple pleasure of baking, this recipe has also taught me something else: the importance of patience and attention to detail. From measuring ingredients carefully to chilling the dough properly, every step is essential for achieving that perfect balance of flavors and textures. And while it might seem like a small thing, taking the time to savor each stage of the process has enriched the entire experience for me, transforming a simple task into a truly mindful pursuit.
So, if you're looking for a delicious, low-carb treat that's both easy to make and incredibly satisfying, give this Lemon & Rosemary Low Carb Shortbread recipe a try. It's more than just a recipe; it's an opportunity to connect with yourself and create something truly special.
Ingredients you will need:
- 2 cups almond flour
- 1/2 tsp. baking soda
- 1 tsp. vanilla extract
- 1/2 tsp. baking powder
- 6 tbsp. butter
- 1/3 cup granulated splenda (or other granulated sweetener)
- 1 tbsp. freshly grated lemon zest
- 4 tsp. fresh squeezed lemon juice
- 2 tsp. rosemary (dried or fresh)
