I have to create a few new Christmas cookies every year. This year I created a simple keto lemon basil shortbread cookie made with almond flower, lemon zest and fresh basil, and it’s not just for the holidays but will be perfect all year round.
Keto Lemon Basil Cookies are the kind of bite-sized treats that will happily accompany a morning coffee, an afternoon tea or that after dinner need for a bite of something sweet.
I got the idea for the lemon/basil combination watching a Food Network Cookie competition. The sound of those made me want to run into the kitchen and start baking, although I use almond flour and swerve and they used all-purpose flour and sugar.
I already had basil because I have an Aerogarden growing in my kitchen. I started this garden from seed pods and I can’t believe the bounty of fresh herbs available to me in the dead of winter. The herbs grow hydroponically with LED lights. Right now I’m growing basil, Thai basil, mint, parsley, thyme and dill.
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This is a keto lemon basil shortbread cookie made with almond flour.
This recipe uses almond flour, an egg, butter, lemon zest, basil and xanthan gum.
To keep it low carb I am using Swerve, but you could use sugar if you desired. I made 15 cookies, each at 1 carb.
Baking Options for Lemon Basil Shortbread Bites
The base of this cookie is good and you can switch out lemon for vanilla and or cinnamon flavors. You could also use orange zest instead of lemon, or switch out basil for rosemary.
These are bite-sized Lemon Basil Shortbread that get better each day.
When I use erythritol in baking products, I notice it takes a day sometimes for that cooling effect to go away. I haven’t figured that out yet. Also with almond flour cookies, it’s best to let them sit out (to dry out a bit). Honestly, my cookies sat out all week uncovered and seemed to get better every day!
More Low Carb Cookies from Spinach Tiger
- 5 tablespoons butter
- zest of ½ large lemon or 1 small lemon
- ¼ cup Powdered Erythritol (I use Swerve)
- 1 large egg
- ½ teaspoon vanilla extract
- 2 cups almond flour ORDER HERE
- 1 tablespoon chopped fresh basil
- dash salt
- Mix lemon zest with sweetener.
- Add butter to sweetener.
- Mix basil, salt into almond flour.
- Add almond flour to butter mixture.
- Add vanilla.
- Mix everything together.
- Refrigerate for at least one hour.
- Roll out between parchment paper. Cut out.
- The dough can get sticky. Flour your cookie cutter frequently.
- Bake for 8 minutes (check at 6 minutes) at 350 F. degrees.
The amount of cookies depends on the size of the cutter and thickness of the cookie. These are bite-sized. You can make the cookies larger.