Lemon rosemary low carb shortbread

Lemon Rosemary Low Carb Shortbread

A delightful and refreshing keto treat, the Lemon Rosemary Low Carb Shortbread is a perfect blend of tangy lemon and aromatic rosemary. This recipe is easy to prepare and is a great option for those following a low-carb diet.

Ingredients

• 1 cup of almond flour
• 1/4 cup of erythritol
• 1/4 cup of softened butter
• 1 tablespoon of fresh rosemary, finely chopped
• 1 tablespoon of lemon zest
• 1/2 teaspoon of vanilla extract
• 1/4 teaspoon of salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, erythritol, and salt.
3. Add the softened butter, lemon zest, chopped rosemary, and vanilla extract to the bowl. Mix until a dough forms.
4. Roll the dough into a log shape, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. Once chilled, slice the dough into 1/4 inch thick rounds and place on the prepared baking sheet.
6. Bake for 12-15 minutes, or until the edges are golden brown.
7. Allow the shortbread to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Time

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 55 minutes (including chilling time)

Nutritional Information

• Serving Size: 1 shortbread
• Calories: 80
• Fat: 7g
• Carbohydrates: 2g
• Fiber: 1g
• Protein: 2g

Recipes (external)

• Diet Doctor recipes on Lemon rosemary low carb shortbread
• Allrecipes Lemon rosemary low carb shortbread
• Ruled.me recipes on Lemon rosemary low carb shortbread
• Food.com recipes on Lemon rosemary low carb shortbread
• Pinterest recipes on Lemon rosemary low carb shortbread
• You Tube recipes on Lemon rosemary low carb shortbread