With Summer comes cravings for lite and delicate desserts. These Keto Rosemary & Lemon Shortbread Cookies are a perfect compliment for sunny Summer days.

I have a beautiful garden that has a rosemary bush that I harvested a couple of springs to make these cookies. Then a solo lemon I had in my pantry that I zested. This recipe is so easy, delicious, and will make your home smell lovely!

Ingredients:

• 3/4 Cup Finely Ground Almond Flour

• 5 Tablespoons of Grass-Fed Butter, Softened

• 1/4 Cup of Monk Fruit or Organic Sweetener of Choice

• 2 Tablespoons of Fresh Rosemary, Finely Chopped

• 1/2 Teaspoon of Vanilla Extract

• 2 Teaspoons of Lemon Zest

• 1 Greased Cookie Tray

• 1 Melon Ball Scooper (Optional)

Yields: 8-10 Small Cookies
Prep Time:  5 Minutes
Bake Time: 10-12 Minutes

Directions:

1. Preheat oven to 350 degrees.
   
   

2. Mix together all ingredients throughly.

   
   

3. Use a melon ball scoop to scoop consistent balls or roll mixture into small round balls. Place balls on a greased lined cookie tray and lightly smash balls down with the bottom of a cup.
   
   

4. Bake cookies in the oven for 10-12 minutes and let cookies cool before serving. Enjoy!
   (Tip: Cookies will harden when cooled.)