These keto lemon shortbread cookies have the perfect crisp, melt-in-your-mouth texture. The recipe uses basic ingredients you probably already have in your gluten-free, low-carb pantry.
Made with coconut flour, these are keto lemon coconut flour shortbread cookies that can be rolled out for when you want to use cookie cutters or as a slice and bake recipe.
The richness that the butter and the lemon flavor in these keto-friendly lemon shortbread cookies have is simply unmatched.
I have an almond flour shortbread cookie recipe that is well-loved on the site for those that are wanting an almond flour option.
And in case you don’t know I have a complete list of Keto Cookies that any cookie lover doing keto would enjoy exploring. So be sure to check out the collection!
Keto Lemon Shortbread Cookies
I love that the dough for these low-carb lemon shortbread cookies can be made ahead and kept in the freezer for when a craving comes.
All you have to do then is allow the shortbread dough to thaw slightly as the oven preheats and then slice and bake.
Do you know what else is great about the coconut flour lemon shortbread recipe? That they are also very low in carbs.
With only 1.7 net carbs per cookie, it’s a great option for anyone watching their carbs or anyone doing the keto diet who wants to ensure they are not kicked out of ketosis while doing the keto diet.
How To Make Keto Lemon Shortbread Cookies
I recommend that you make the dough for these shortbread cookies with your fingers for the best texture.
This means you’ll only need a large mixing bowl for these low-carb cookies.
Like most people, I am a big fan of quick and easy recipes but sometimes you need to just make up your mind to create a recipe the old fashion way, and not use a food processor to make the dough.
I am not saying you cannot use a food processor to make these coconut flour lemon shortbread cookies but the texture will be as perfect.
If you’re wondering why it’s because an authentic shortbread cookie dough should not be overly handled.
Using your fingers will ensure the crumbly texture we associate with this classic cookie recipe is there.
You’ll be using only cold butter for this recipe. Your butter should be cold enough that when slicing it retains its shape easily. It doesn’t have to be ice-cold but it should NOT be at room temperature either.
Using cold butter is what gives these keto lemon shortbread cookies their distinctive texture.
It’s key to really incorporate all the butter into the dry ingredients so that there are no visible pieces of butter as the dough forms.
It’s a cookie dough that can be rolled out between parchment paper and cut with cookie cutters or sliced and baked, in both cases the dough will need to be chilled for a minimum of 30 minutes before baking.
Store any leftovers in an airtight container in the refrigerator for five days or in the freezer for up to three weeks.
Lemon Coconut Flour Shortbread Cookies Slice And Bake Instructions
In order to have a slice and bake lemon shortbread option, you’ll need to form a roll. To do so, simply transfer the dough onto a piece of plastic cling wrap and roll it into a cylindrical shape that is about 2 1/2 inches wide.
I chose to make it a long rectangle shape in order to have square cookies but you can shape it into a roll of cookie dough for circle-shaped cookies.
Then simply twist the ends to ensure the dough roll is tightly enclosed and place it in the refrigerator to chill for at least 30 minutes.
Once the dough has had time to cool and harden, you can slice and bake your cookies on a parchment-lined baking sheet in the preheated 300-degree oven.
You’ll want to use a sharp knife and bake on a parchment-lined cookie sheet for 18-20 minutes until lightly golden brown.
Roll-Out Cookie Dough Instructions
If what you want is the ability to roll out the dough to use cookie cutters, you will need to form the cookie dough into a disk and wrap it with plastic wrap before placing it in the refrigerator for a minimum of 30 minutes.
Once the dough is ready, allow the dough to rest on the counter before rolling between two sheets of parchment paper.
Then use your favorite sharp cookie cutters to cut out your cookies. Place the cookies on parchment-lined cookie sheets and bake your cookies for 15-18 minutes or until lightly brown in a 300-degree preheated oven.
Freeze Ahead Slice And Bake Keto Lemon Shortbread Cookies
I am going to give you freezer instructions so that you can have the option to have the dough ready for when you want to slice and bake.
If you opt to freeze the dough, simply place the shortbread cookie dough roll (s) into a large, freezer sealable bag and freeze for up to one month.
You could freeze the dough longer but I find the flavor can be affected if left too long in the freezer.
To bake from frozen, you will need the cookie dough to thaw for a few minutes. I recommend doing so while the oven is preheating.
Then it’s just a matter of adding the slices of cookies to a parchment-lined cookie sheet and baking.
Just keep in mind that you may need to add a minute or two to the baking if using this method.
Ingredients Needed For Coconut Flour Lemon Shortbread Cookies
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Note that the full printable recipe card is at the bottom of the post. The following are just the ingredients and materials you’ll need.
- Coconut flour
- Unsalted butter (butter should be cold)
- Granulated sugar substitute
- Lemon extract
- Lemon Zest
- Baking powder
- Sea salt
Materials Needed To Make Keto-Friendly Lemon Shortbread Cookies
In order to make these keto-friendly coconut flour lemon shortbread cookies, you will need a few items. Thankfully, these materials are also pretty standard kitchen tools. Baking cookie sheet
Best Sugar Alternatives
When it comes to choosing which sugar substitute to use for these sugar-free lemon shortbread cookies, I have several options for you to pick from.
My number one choice is Lakanto a monk fruit sweetener because the texture and flavor are what I have found to be the closest to real sugar, and because the flavor fools your taste buds like nothing else I’ve found in the market.
Having said that, I’m also partial to the brand Swerve which is an erythritol blend. Similar to Lakanto, it uses sugar alcohol and has a 0 % impact on blood sugar.
Personally, I don’t like using stevia because I am sensitive to the aftertaste. But if that’s not the case for you, you could certainly use the stevia and erythritol-based brand Pyure for this cookie recipe.
However, if you go this route, you will want to use 1/2 the amount called for in this recipe since it’s much sweeter.
Tag Us
I sure hope you will give this recipe a try. If you want to try a soft-baked option, you should check out our keto lemon cookies, which feature fresh lemon juice for a more tangy flavor.
Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Keto Lemon Shortbread Cookies
These keto lemon shortbread cookies have the perfect crisp, melt-in-your-mouth texture. Made with coconut flour, it's gluten-free, sugar-free, and tree-nut free!
Ingredients
- 1 cup unsalted butter (butter should be cold)
- 1/2 cup of granulated sugar substitute
- 1 1/2 teaspoon of lemon extract
- 1 cup of coconut flour
- 2 teaspoons of fresh lemon zest
- 1 teaspoon of baking powder
- 1/4 teaspoon sea salt
Instructions
- Line a cookie sheet with parchment paper.
- In a medium-sized bowl combine the coconut flour, sugar substitute, lemon zest, salt, and baking powder.
- Take the butter out of the refrigerator and then slice the butter into about 30 slices.
- Distribute the butter and lemon extract into the flour mixture with your fingers evenly. by using your fingers rub the pieces of butter into the flour mixture and work into the mixture for about 5 minutes until the dough forms together. It's key to really incorporate all the butter into the dry ingredients so that there are no visible pieces of butter. (note this recipe should be done by hand for best results)
- If using the slice and baking method, transfer the dough to a piece of plastic wrap and roll it into a 2 1/2 inch thick log. I chose to make a long rectangle by simply shaping the roll. Twist the sides of each end of plastic wrap to make sure the dough is properly wrapped.
- Place the keto lemon shortbread cookie dough in the refrigerator to chill for at least 30 minutes. If not baking the same day you can leave it refrigerated for 3 days or follow the freezing instructions if you need to store longer.
- Preheat the oven to 300 degrees when ready to bake.
- Once ready use a sharp knife to slice the dough and place on the prepared cookie sheets and bake for 15-18 minutes or until lightly golden brown.
- If you are opting to roll out the dough to use cookie cutters, you will need to form the cookie dough into a disk and wrap it with plastic wrap before placing it in the refrigerator for a minimum of 30 minutes.
- Then allow the dough to rest on the counter for about 5 minutes before rolling between two sheets of parchment paper.
- Using sharp cookie cutters, cut out the shapes to form your cookies and place them on the prepared baking sheets.
- Bake in a preheated 300 degrees oven until the edges are lightly golden brown for about 18-20 minutes.
- Allow the baked lemon coconut flour shortbread cookies to cool on the cookie sheet for 15 minutes before transferring to a cooling rack. The cookies are very fragile until they cool completely.
- Store your leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Notes
Freezing Instructions
Transfer the dough to a piece of plastic wrap and roll into a 2 1/2 inch log. Twist the sides of each end of plastic wrap to make sure the dough is properly wrapped.
Then simply place the keto lemon shortbread dookie dough roll (s) into a large, freezer sealable bag and freeze for up to one month.
To bake from frozen, you will need the dough to thaw for a couple of minutes before proceeding. I recommend doing so while the oven is preheating.
Then it's just a matter of using a sharp knife to slice into 16 pieces and adding the slices and adding the cookie dough to a parchment-lined cookie sheet and baking.
You may need to add a minute or two to the baking if using this method.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 89Total Fat: 8.2gSaturated Fat: 5.4gCholesterol: 22mgSodium: 65mgCarbohydrates: 2.2gNet Carbohydrates: 1.7gFiber: 0.5gSugar: 0.6gProtein: 2g