Ingredients

(Makes 18–20 cookies)

• 1 cup (225g) unsalted butter, softened (real butter is non-negotiable—no substitutes!)
• ¼ cup powdered monk fruit blend (e.g., Lakanto Powdered—zero grit, pure sweetness)
• 1 tbsp finely grated lemon zest (about 2 lemons—bright, aromatic, no pith!)
• 1 tsp pure lemon extract (boosts flavor without adding liquid—key!)
• 1½ cups blanched almond flour
• ½ cup coconut flour
• ¼ tsp sea salt
• Optional: 1–2 drops yellow natural food color (for visual pop)

Finishing Touch:
• Extra powdered monk fruit blend + lemon zest, for dusting

Instructions

Cream butter & sweetener: In a stand mixer, beat butter and powdered monk fruit 3–4 min until pale and fluffy.
Add zest & extract: Mix in lemon zest and extract until fully incorporated (dough will smell intensely bright).
Fold in dry: Whisk almond flour, coconut flour, and salt. Add to butter mixture; mix on low until just combined—do not overwork. Dough will be soft but hold together.
Chill 1 hour: Wrap in plastic; refrigerate. (Firms butter for clean slicing and prevents overspreading.)
Slice & bake:
• Roll into a log (2″ diameter), or press into an 8×8″ pan and score.
• Slice ¼”-thick rounds. Place on parchment-lined sheets.
• Optional: Prick with a fork for classic shortbread look.
Bake at 325°F (165°C) for 14–16 min—edges just golden, centers pale.
Cool 5 min on sheet, then transfer to rack. While warm, dust lightly with powdered sweetener + extra zest.

⏱️ TIME & NUTRITION