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.
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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.
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