High Fat – Low Carb – Probably Some Protein – Definitely Fancy
I read an article last week…
And by an article I mean I saw a meme from BuzzFeed on the internet. It was about bloggers and how they post a bunch of boring details about their lives before they (so kindly) let you read their recipe.
And then I burst into flames. Wait, sorry. I read the comments, THEN I burst into flames.
I’m not going to defend bloggers because I know we are all, on some level, irritating. The thing is, we also spend a ton of time, money, and other resources to create beautiful images and recipes for the world for free! Which is great!!! And I love doing it. But it also makes you wonder if people care about you or your desire to help them on their health journey, and that part sucks.
The End.
Lavender and Shortbread!
So fresh lavender—it’s tough to acquire. Luckily, I have an herb dealer who gets me the special greenery I need! It’s a friend of a friend of my mail-carrying mother who meets all of the most interesting (and kind!) folks.
If you can’t get your hands on fresh lavender, you can also buy lavender flavoring in most grocery stores. Just be careful to use it sparingly because too much may leave a soapy flavor in your treats!
LAVENDER Sugar &/or LEMON Sugar is a must for these amazing little cookies! And it’s beyond easy. Just put some regular granulated Swerve or Allulose in a coffee grinder with lavender and/or lemon and blend until powdery!
Or feel free to mix it with a granulated no-calorie sweetener that is for perfect sprinkling!
Working With Keto Dough
Sometimes gluten-free and keto dough can be hard to manage, fall apart, or get sticky. Make sure your dough has been chilled well and you shouldn’t have a problem! If it starts to get hard to handle, just pop it in the freezer for a few minutes!
After you bake these cookies, they will be delicate so be very careful when transferring them to a cooling rack!! Allow them to cool completely for the perfect texture, which will be slightly crisp and super buttery!
Your lemon and lavender sugar can be sprinkled when the cookies are warm or once they cool. Just keep in mind that almond flour cookies by nature continue to release oil (moisture!!) so you may want to only sugar half of the cookies to keep the powdered sugar from disappearing on the surface. Or, just sprinkle them as you eat them!
Want More Keto Treats?
Try These!
Keto Cookie Cups 🍪 with Dark Chocolate Ganache
Chewy Chocolate Chip Slam Cookies
Warm Keto Summer Berry Cobbler
Lavender Shortbread with Lemon Sugar
Crisp, buttery lavender shortbread cookies with lavender lemon sugar. Serve with tea and a hint of superiority.
Ingredients
Cookie
- 1 cup Almond Flour (superfine)
- 3 tbsp Butter, softened but NOT warm
- 1/4 cup Granulated Sweetener, I use Truvia no calorie sweetener
- 1/4 tsp Lavender Extract or 1/2 tsp dried Lavender
- 1 tbsp Lemon Zest
Lemon Sugar
- 1/4 cup Granulated no calorie sweetener
- 1 tbsp Lemon Zest
- 1/2 tsp Dried Lavender (optional)
Instructions
- Heat oven to 350 and line a baking sheet with parchment.
- In a large mixing bowl combine the cookie ingredients with a fork or pastry cutter. To get a dough-like consistency, the butter needs to be soft but still cool. Use your hands to knead it like bread dough. Don't over knead it or the butter will melt and you'll have a mess.
- Roll the dough out into a 1/4 in thickness and place in the fridge to cool for 15 min.
- Make the lemon sugar by blending lemon zest and sugar in a coffee grinder. Add more lavender at this time if you want but remember that a little lavender goes a long way.
- Remove dough from the fridge and slice into rectangles. Bake at 350 for 10 minutes.
- Allow to cool before sprinkling with lemon sugar.
Notes
WW pts plus: 2
Nutrition Information
Serving Size 1 cookieAmount Per Serving Calories 67Total Fat 6gCarbohydrates 4gNet Carbohydrates 3gFiber 1gProtein 2g
Can I add lavender to the short bread? I am doing a lavender fest for my mom, and lavender shortbread cookies are her fave.
Yes! I believe the recipe calls for lavender in the cookie as well as the sugar but depending on your taste, you can adjust! Love the idea of a lavender fest!!
This sounds amazing! Have you tried making them using coconut flour?
I haven’t tried coconut flour because I am partial to the flavor and texture of almond flour. You would definitely need a little liquid since coconut flour is so dense!
I can’t wait to make these! How long of a shelf life do these cookies tend to have and have you ever tried freezing part of the dough to bake later?
You can expect these cookies to last about 5 days post-bake! I’ve never frozen this dough, but if you cut them first and then tossed them in the freezer I’m sure it would be just fine!!
Your effort definitely does not go unnoticed and I enjoy reading your content. Also, cannot wait to make these! I just bought a bunch of dried lavender meant for making moon milk but…it’s a lot of moon milk I’d have to drink to use these up. Thank you so much for this recipe, can NOT wait to try these out 🙂 Thank you Liz!
Oh you are so welcome! And I’m happy to hear that someone is reading (other than my mother)!!! 🥰
Just made those. Didn’t have finally ground almond flour but coarse one rendered nice taste too. I shaped them into little balls. Divine!!! Can’t believe this is low carb! And I can use all the cooking lavender I have in my kitchen! Thanks!
I’m so glad you liked them! Is your lavender fresh? If so, I’m jealous!!!
I love reading your content! It almost always makes me giggle, which I appreciate because sometimes the day gets long and boring and we need a good giggle to lighten up the day. That’s where you come in, you’re the light to my giggle. Plus this recipe looks great. You never fail to deliver on the sugar action shots. Beautiful!
I cannot wait to try these!. Just got turned on to the keto diet. And I love shortbread. And I love fancy. Thank you thank you thank you.
Yay and Welcome! I hope you absolutely love them! I have been using lemon and lavender sugar on everything for the last week because I too love being fancy 😉
I appreciate you for taking the time to develop the recipe, take photographs AND come up with a blog post. I was also super impressed with your preciseness of cutting the dough into those squares. I really enjoyed those two pictures. Can’t wait for the next blog post!
Thanks Jez! I am glad my hard work is appreciated and I APPRECIATE you reading!!! <3