Lemon Shortbread Cookies (Low-Carb, Gluten-Free)

🧂 Ingredients

• 1 cup almond flour
• 1/3 cup coconut flour
• 1/2 cup sugar-free sweetener

  e.g. monk fruit or Natvia powder
• 1 teaspoon baking soda
• 1 large egg
• 12 tablespoons almond butter

  slightly melted
• 1 teaspoon lemon zest
• 1/4 cup lemon juice

  (4 tablespoons)
• 1-2 teaspoons vanilla extract

Instructions

• 1 Preheat the oven to 350°F (175°C) and line a baking sheet with a piece of
  parchment paper.
• 2 In a medium bowl, stir together the almond flour, coconut flour, baking soda,
  and sugar-free sweetener. 
• 3 In another bowl, whisk the egg, almond butter (melt it slightly if needed),
  lemon zest and juice, and vanilla extract. 
• 4 Stir in the flour mixture into the egg and nut butter until well combined. 
• 5 Roll the dough into 15-16 balls (approx 25 grams for each ball) and place them
  on the prepared baking sheet. Make sure to leave space between the balls. Press
  the cookies down lightly with the palm of your hand.
• 6 Bake for 11-14 minutes until lightly golden (depends on your oven). Once done,
  they'll be very soft while hot but will continue to cook as they sit on the
  cookie sheet. 
• 7 Let them cool completely on the baking sheet. Store in an airtight container for
  up to 3 days or longer in the fridge. 

Nutrition Info