Lemon Shortbread Cookies
Coconut flour provides fiber, while ghee adds fat and creates a crumbly base without regular flour. Lemon zest adds aroma, and erythritol provides moderate sweetness without sugar.
Read
Video on the topic
Reviews
Notes
189
Servings: 10 (1 serving ≈ 42 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Mix the coconut flour (150 g), baking soda (2 g), and table salt (1 g). Add the lemon (15 g), using finely grated zest.
Add the egg (50 g), erythritol (50 g), and cold ghee (150 g). Rub the mixture with your hands and knead a soft dough.
Put the dough in the refrigerator for 1 hour.
Roll the dough to about 5 mm thick, cut out the cookies, and transfer them to a parchment-lined tray. Bake at 180 °C for about 10 minutes.
(1)
- :
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Lemon Shortbread Cookies", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Looking for a source of nutrients? Check out iHerb:
Vitamin A: NOW Foods, Vitamin A, 10,000 IU, 100 Softgels
Buy
≈ $5.36
Promo codes for iHerb (7)
More cookies:More recipes
Watch others desserts and sweets:
We recommend reading
All articlesSmoke point temperature of various types of oils and fats.
9min

How to Choose and Store Eggs: Freshness, Size and Safety
7min

How to Make Espresso and Cappuccino at Home: Dose, Extraction, Milk Foam, and Keto Alternatives
5min

How to choose plant protein: pea, soy, hemp or rice
7min

Share:
















