These gluten free shortbread are battery, lemony and sugar free. They are made with almond flour, fresh lemon juice, cream cheese and butter. This recipe is made with basic ingredients and will be ready in just 30 minutes.
Serve these delicious gluten free shortbread with Chocolate Milk Tea, Iced White Chocolate Mocha or Caramel Latte.
Check also Keto Chocolate Chip Cookies and Keto Lemon Cookies.
This buttery keto lemon shortbread melts in your mouth. It is a healthy sugar-free shortbread that you can eat while you are on a ketogenic diet.
[feast_advanced_jump_to]Why You'll Love This Recipe
- A delicious gluten-free version of the classic shortbread.
- This is an easy gluten-free shortbread cookie recipe made with a handful of ingredients.
- This recipe is also sugar free, low carb and keto friendly.
- The easiest way to make gluten-free shortbread dough.
- Serve it as snacks
Ingredients For Gluten Free Shortbread
Make sure that the below ingredients is available in your kitchen to be able to make the recipe:
- Almond flour: Gluten free flour. A good substitute to the all purpose flour.
- Egg: At room temperature.
- Unsalted Butter: You may use vegan butter instead.
- Powdered Erythritol: You may use powdered sugar instead.
- Cream cheese
- Baking powder: Will give the shortbread a fluffy texture.
- Vanilla extract: For extra lemon flavor, use lemon extract instead.
- Fresh lemon juice
“See the recipe card for full information on ingredients and quantities.”
Variations & Substitutions
- Drizzle your shortbread with melted chocolate.
- This recipe has so many flavor variations; you can flavor it with orange or almond extract instead of fresh lemon juice.
- Add some chocolate chips to the batter.
How To Make Gluten Free Shortbread With Almond Flour
One: Preheat the oven to 180C/ 356F and line a baking tray with baking paper.
Two: In a large bowl, beat the cream cheese, powdered erythritol and butter together using an electric mixer until light and fluffy (photo 1 & 2).
Three: Add the egg and continue mixing for 1-2 minutes (photo 3).
Four: After that, In a small mixing bowl, mix almond flour and baking powder until combined (photo 4).
Five: Stir in vanilla extract and lemon juice until combined. Cover the bowl with a piece of plastic wrap and refrigerate for 10 minutes (photo 5 & 6).
Six: Pour the batter into the baking tray and spread it evenly. Then refrigerate the batter for 10 minutes. After that, bake for 20-25 minutes or until golden brown Let it cool on a wire rack, cut it, and then serve (photo 7).
Expert Tips
- You can use lemon extract instead of fresh lemon juice if you run out of lemon.
- Use room-temperature butter to mix well with the other ingredients.
Serving Ideas
Serve in the morning with a cup of Oat Milk Hot Chocolate or Thyme Tea. Or as a snack with a cup of Greek Yogurt Smoothie, Chocolate Bubble Tea or Strawberry Milk Tea.
Recipe FAQ
Keep in an airtight container at room temperature for 2-3 days or in the fridge for 4-5 days.
Delicious Gluten Free Desserts
- Sugar-Free Greek Yogurt Cheesecake
- Raspberry Pecan Cake With Keto Chocolate Glaze
- Gluten Free Lemon Flavoured Cheesecake
- Gluten Free Shortbread With Almond Flour
- Gluten Free Carrot Cake With Almond Flour
- Almond Raspberry Cake
- Keto Coconut Flour Peanut Butter Cookies
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Recipe
Gluten Free Shortbread With Almond Flour
Equipment
- Baking pan
- Mixing bowl
- Measuring spoons
- Measuring cups
Ingredients
- 2 ½ cups almond flour
- ⅓ cup butter
- 1 egg
- 1 ½ powdered Erythritol
- 90 g cream cheese
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- ¼ cup fresh lemon juice
Instructions
- Preheat the oven to 180C/ 356F and line a baking tray with baking paper.
- In a mixing bowl, beat the cream cheese, powdered erythritol and butter together using an electric mixer until light and fluffy.1 ½ powdered Erythritol, 90 g cream cheese, ⅓ cup butter
- Add the egg and continue mixing for 1-2 minutes.1 egg
- After that, stir in almond flour and baking powder until combined.2 ½ cups almond flour, ½ teaspoon baking powder
- Mix in vanilla extract and lemon juice and then cover the bowl with a piece of plastic wrap and refrigerate for 10 minutes.½ teaspoon vanilla extract, ¼ cup fresh lemon juice
- Pour the batter into the baking tray and spread it evenly. Then refrigerate the batter for 10 minutes. After that, bake for 20-25 minutes.
- Let it cool on a wire rack, cut it, and then serve.
Notes
- You can use lemon extract instead of fresh lemon juice if you run out of lemon.
- Use room-temperature butter to mix well with the other ingredients.
Variations
- Drizzle your shortbread with melted chocolate.
- This recipe has so many flavor variations; you can flavor it with orange or almond extract instead of fresh lemon juice.
- Add some chocolate chips to the batter.
Nutrition
The post Gluten Free Shortbread With Almond Flour appeared first on Healthy Life Trainer.
