ultra low carb lemon almond shortbread cookies

How To Make ultra low carb lemon almond shortbread cookies

• 1

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

  To make the cookies:
• 3

  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.
• 4

  To make a tart or pie crust:
• 5

  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.
• 6

  ****Nutritional Facts Servings 16 Calories - 119 Carbohydrates - 1.6g Total Fat - 11g Protein - 3g
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