Lemon rosemary low carb shortbread

From WikiMD's Wellness Encyclopedia

Lemon Rosemary Low Carb Shortbread[edit | edit source]

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[edit | edit source]

Instructions[edit | edit source]

  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[edit | edit source]

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

Nutritional Information[edit | edit source]

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


Recipes (external)[edit source]

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Contributors: Prab R. Tumpati, MD