Keto Lemon Poppy Seed Shortbread

Tangy & delightful, they could be a new holiday tradition or something to have with coffee. Easy to make and will please the whole family.

Course Dessert

Cuisine American

Keyword easy keto, Keto Holidays, Keto Lemon Poppy Seed Shortbread Cookies, Keto Shortbread, lemon, low carb cookies, poppyseed, Sugar Cookies

Prep Time 5

Cook Time 15

freezer time before cooking 45

Servings servings

Calories 180kcal

Author Thom

In a mixing bowl combine almond flour, allulose, lemon zest and poppy seeds, and stir until mixed fully and ensure there are no clumps.
Melt the butter. Either in a sauce pan or in the microwave. I nuked a stick of butter for 30 seconds.
Add the butter to the dry ingredients in the mixing bowl and mix thoroughly.
Make the dough into a roll, it should be about 9" long X 1-1/2" in diameter, and wrap it in plastic wrap or wax paper. Put the roll in the freezer for about 45 minutes. The dough will firm up as it gets cold. You can even make these and just keep them in the freezer ( Pre-sliced) until you are ready to cook them. Do not let the roll completely freeze before slicing or they may be crumbly.
When you are ready to bake the cookies, preheat the oven to 350° F.
Slice the roll into 24 even slices (about 1/3" thick).
Place the slices - evenly spaced - on a parchment covered or greased baking sheet.
(I recommend parchment)
Bake until they are starting to brown on the edges. Should be about 15 minutes.
Allow cookies to cool for a few minutes (like 30) before removing them from the baking sheet. (yeah I know I can never wait either, if you have to have one at least wait until it's cool enough so it won't burn your mouth)

Each cookie has about 1 gram of net carbs and 90 calories. A serving is considered two cookies because one isn't enough.