Keto Lemon Shortbread Cookies Recipes

KETO LEMON SHORTBREAD COOKIES

Keto Lemon Shortbread Cookies image

These easy shortbread cookies are just 4 ingredients! They are buttery, lemony and melt in your mouth.

Provided by Kirbie

Categories Dessert

Time 1h

Number Of Ingredients 4

Ingredients

1/2 cup unsalted butter (softened)
1/3 cup + 1 tbsp erythritol granular
1/2 (packed) tbsp lemon zest + 1 tsp lemon juice (from 1 lemon)
2 cups superfine blanched almond flour

Steps:

In a large mixing bowl, add butter and erythritol. Cream together until light and fluffy. Add in lemon zest and lemon juice and mix until incorporated. Using a spatula, scrape down the sides of the mixing bowl.
Add in almond flour and mix in slowly until completely incorporated and a dough forms.
Place dough between two sheets of parchment paper. Roll out the dough until it is 3/8 inch thick. Place dough into the fridge and let it firm up for at least 30 minutes. The dough does not need to be completely chilled, just firm enough that you will be able to cut and move the cookies.
While waiting for the dough to chill, preheat oven to 350°F. Line a baking sheet with parchment paper.
After 30 minutes, remove dough from fridge. Slice into rectangles approximately 2 inches by 1.5 inches. Carefully peel cookies from parchment paper and place onto prepared baking sheet, spacing cookies about 1 inch apart. Reroll dough scraps and repeat.
Bake cookies about 15 minutes or until edges turn light brown.
Let cookies cool completely on baking sheet to let them set. Cookies will firm up as they cool. Do not remove cookies until they are set.

Nutrition Facts : ServingSize 1 cookie, Calories 94 kcal, Carbohydrate 5 g, Protein 1 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 10 mg, Sodium 1 mg, Fiber 1 g, Sugar 1 g

LEMON-BUTTER SHORTBREAD COOKIES

Lemon-Butter Shortbread Cookies image

You will love the burst of fresh lemon flavor in these buttery, tender shortbread cookies. And if that's not enough to tempt your taste buds, they get dipped in a tart, lemony glaze. Lemony delicious! Cookies taste more lemony the next day.

Provided by Cindy @ My Country Table

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 2h55m

Yield 24

Number Of Ingredients 10

Ingredients

4 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
2 cups unsalted butter at room temperature
1 cup confectioners' sugar
2 tablespoons fresh lemon juice
6 tablespoons unsalted butter, melted
⅓ cup lemon juice, or more to taste
3 cups confectioners' sugar
lemons, zested

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Sift or whisk flour, salt, and baking powder together in a bowl.
Place butter in a large mixing bowl and mix with a wooden spoon until very creamy. Add confectioners' sugar, lemon juice, and flour mixture; mix until well combined.
Roll dough out on a lightly floured surface to 1/4-inch thickness. Cut into rounds using a round cookie cutter. Transfer cookies to ungreased baking sheets.
Bake in the preheated oven until cookies are light brown on the bottom but still very light on top, about 10 minutes. Allow cookies to cool on the baking sheets for about 2 minutes before transferring to wire racks to cool completely.
Whisk melted butter and lemon juice together in a small bowl. Add lemon zest and whisk again. Whisk in confectioners' sugar 1 cup at a time. Add more lemon juice if necessary for a thin consistency.
Dip the top of each cookie in the glaze and transfer to a wire rack placed over waxed paper or parchment paper. Allow cookies to sit until glaze has set, about 2 hours.
Store cookies in an airtight container between layers of waxed paper.

Nutrition Facts : Calories 317 calories, Carbohydrate 36.6 g, Cholesterol 48.3 mg, Fat 18.4 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 11.6 g, Sodium 61.8 mg, Sugar 20 g

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