Ultra Low Carb Lemon Almond Shortbread Cookies

Eileen Hineline


This dough can be used for shortbread cookies or a delicious crust for fruit tarts or lemon meringue pie!
Recipe and photo from Diabetic Connect.


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5 Min
30 Min


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6 tbsp butter
2 cups almond flour
1/3 cup granulated sweetener (splenda, ideal, swerve, etc.)
1 tsp freshly grated lemon zest

How to Make Ultra Low Carb Lemon Almond Shortbread Cookies


  • 1Melt the butter in the microwave or a small saucepan. Add the almond flour, sweetener, and lemon zest, stirring until fully combined.
  • 2To make the cookies:
  • 3Form 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.
  • 4To make a tart or pie crust:
  • 5No 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
    Calories - 119
    Carbohydrates - 1.6g
    Total Fat - 11g
    Protein - 3g

Printable Recipe Card

About Ultra Low Carb Lemon Almond Shortbread Cookies

Course/Dish: Cookies
Main Ingredient: Non-Edible or Other
Regional Style: American
Dietary Needs: Diabetic, Low Carb
Other Tags: Quick & Easy, Healthy

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