Lemon Rosemary Shortbread Cookies (Keto, Paleo, Vegan) PrettyPies.com
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Lemon Rosemary Shortbread Cookies (Keto, Paleo, Vegan)

Buttery shortbread cookies - without the butter, flour or sugar! - Bright lemon and aromatic rosemary make an epic flavor combination.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Keyword: keto, lemon, sugar-free
Servings: 12 cookies
Calories: 163kcal

Ingredients

  • 2 cups + 2 Tbs fine almond flour
  • 1/8 tsp pink salt
  • 1/4 cup buttery flavor coconut oil or refined coconut oil
  • 1/4 cup Lakanto classic monkfruit or coconut sugar for non-keto
  • 2 Tbs ground flaxseed + 1/4 cup water or 1 large egg
  • 1 Tbs lemon zest from one large lemon
  • 2 tsp fresh rosemary chopped

Instructions

  • Preheat oven to 325. Line a baking sheet with parchment.
  • In a small bowl, stir together flax and water and set aside to thicken.
  • In a large glass mixing bowl, melt melt oil. Then stir in monkfruit and lemon zest (reserving 1 tsp zest for topping).
  • Add flax mixture, almond flour and salt and mix well.
  • Place dough on baking sheet, cover with parchment and roll to 1 cm (1/3") thickness (I made a 8.25" x 4.5" rectangle). Slice into 12 bars and place 1" apart.
  • Sprinkle bars with chopped rosemary and lemon zest and press in gently with a spatula.
  • Bake for 20-22 min until edges are firm.
  • Sprinkle with extra lemon zest and rosemary if you like. Allow to cool for 5 minutes. ENJOY!

Notes

To store: Stays fresh in an airtight glass container on the counter for about 3 days. Refrigerate for up to 7 days or freeze (tightly wrapped) for 1-2 months.

Nutrition

Calories: 163kcal