Lemon Love Shortbreads

Are you a lemon lover like me? Growing up, I would literally suck on lemons because I loved the sour taste, and I still do that now.

As much as a love a chocolate and peanut butter filled dessert, sometimes something fresh and lemony is what hits the spot.
Serves:

8

Prep Time:

15 minutes

Cook Time:

15 minutes

Jump To Recipe

Lemon Love Shortbreads

Are you a lemon lover like me? Growing up, I would literally suck on lemons because I loved the sour taste, and I still do that now.

As much as a love a chocolate and peanut butter filled dessert, sometimes something fresh and lemony is what hits the spot.

These cookies are also beautifully soft, hence why I called them shortbreads!

Lemon Love Shortbreads

As much as a love a chocolate and peanut butter filled dessert, sometimes something fresh and lemony is what hits the spot.

Serves:

8

Prep time:

15 minutes

Cook time:

15 minutes

INGREDIENTS
  • 1 cup blanched almond meal
  • 2 tbsp coconut flour
  • 3 tbsp erythritol based sweetener*
  • ½  tsp baking soda
  • ⅛  tsp salt
  • 3 tbsp ghee, melted
  • 1 large lemon, juiced OR 2 small lemons
METHOD
  1. Preheat the oven to 180°C and line a baking tray with baking paper.
  2. In a large bowl, whisk the almond meal, coconut flour, erythritol, baking soda and salt, ensuring there are no clumps or lumps.
  3. Pour in the melted ghee and lemon juice. Combine with your hands to form a dough. Shape into approximately 8 cookies and place on the baking tray.
  4. Bake for 13-14 minutes. Leave to cool completely before removing from the tray (they will be soft straight out of the oven and harden upon cooling).
 
Notes
  • Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly. If this is not a worry for you, the best substitution is coconut sugar which can be used in the same quantity. Please know that the use of coconut sugar takes away the sugar-free status of this recipe and may alter the colour of the finished product. Read more about sugar and my philosophy here.
  • Vegan option: Replace the ghee with coconut oil.
Share the love

Did You Make This?

Tag @liv.kaplan on instagram
Indulge in sweets your body will love.

A collection of my favourite sugar-free and keto-friendly desserts! You can have health and indulgence, I insist!

Learn More

Leave A Comment