October 2019 | The Honest Spoon

Did you try the Keto Shortbread recipe? Looking for an easy variation?

I present you Keto Lemon Poppyseed Shortbread. After calculating in the Carb Manager App it’s still coming out as ONE net carb each!! Wooooo Hooooo!!!!!

All I’ve done here is take the classic Keto Shortbread recipe and add one tablespoon of poppyseed and the zest of one lemon. BOOM!! Whole new cookie experience!!

Let’s get started, shall we ?

PIN THIS RECIPE

KETO LEMON POPPYSEED SHORTBREAD [Gluten Free]

INGREDIENTS:

(makes 12 cookie)

ONE NET CARB EACH

• 1 Cup fine almond flour

• 3 tablespoons lankanto sweetener

• 4 tablespoons room temperature butter

• 1/2 teaspoon vanilla or lemon extract

• 1 tablespoon poppyseed

• zest of one lemon, about 1 tablespoon

METHOD:

1. Preheat oven to 350F. Place all your ingredients in a bowl and mix together to form a ball.

2. Place a sheet of cling wrap on the counter. Place the dough in the center and form a log. Wrap the cling wrap around to help shape the dough (see photo).

3. Remove dough from cling wrap. First, score log into fourths. Then, divide each section into three equal parts. (You want exactly 12 cookies.) Cut Into disks. Place on parchment lined baking sheet and space evenly. Bake for 10-12 minutes or until JUST starting to turn golden.

TIP: cookies will be soft coming out if the oven, but will firm up as they cool. Cool completely before eating or storing!

Optional: sprinkle with Lankatno sweetener before baking.

Cool completely and place in freezer safe container for up to 30 days. Or store at room temp for up to three days.

As always, please let me know what you think! I love to hear your comments and feedback!