Keto Lemon Shortcake Cookie Sandwiches

Lemon is one of my favorite keto desserts, and these lemon shortcake cookie sandwiches are as lemony a it gets. They’re also super easy to make.

Plus, buttercream frosting is as natural to a ketogenic dessert as butter itself. The cookies are blended with fresh lemon zest, while the buttercream with swathed in freshly squeezed lemon juice to create a sweet, lemony treat.

This scrumptious sweet lemon dessert uses erythritol as a sweetener, which despite its clinical sounding name, is a natural sugar alcohol. It gets mostly absorbed into your bloodstream, not your digestive system like other sugar alcohols, and it won’t spike blood sugar or insulin, so enjoy every last bite!

Tip: If you want more perfectly formed cookies, get a silicone cookie mold so the cookies don’t spread when they cook. I used this mold and filled each circle half way. There is enough cookie dough to make 24 cookies.

Keto Lemon Shortcake Cookie Sandwiches

Servings: 12 cookie sandwiches

Prep Time:  20 minutes | Cook Time:  20 minutes | Total Time: 40 minutes

Nutritional Facts: 1g Net Carbs| 176 Calories | 18g Fat | 2g Carbs | 2g Protein | 1g Fiber

*The nutrition information is for 12 small cookie sandwiches. If you make 6 larger cookie sandwiches be sure to double the macros.

Ingredients:

For the cookies:

• 1 cup fine almond flour
• 1/2 cup granulated erythritol sweetener
• 1/3 cup unsalted butter, softened
• Zest of 1 lemon
• 1 tsp vanilla extract
• Pinch of salt

For the buttercream frosting:

• 1/2 cup butter, room temperature
• 1 cup confectioners erythritol sweetener
• 1 tbsp lemon juice
• 2 tbsp heavy whipping cream
• 1 tsp lemon zest

Steps:

1. Preheat oven to 300 degrees F.
2. Combine the softened butter, granulated sweetener, and vanilla with a hand blender. Next, add the almond flour, lemon zest, and salt, and mix thoroughly with your hands to form a ball of dough.
   
3. Line a large baking sheet with parchment paper, then press your dough down on the right-hand side of the sheet, creating a flat circle about 1/4” thick.
4. Use a 2-2.5” round cookie cutter to create circles, then leave the circles and clean up the scrap. Do this again on the left-hand side, and again until you’ve used up the batter. It should make 12 cookies.
5. Bake in the oven for 15 minutes (20 if you are using the silicone mold), then remove and let the cookies cool completely. They will be very soft when they come out and will harden once they cool. Refrigerate to quicken the process.
   
6. Meanwhile, make your buttercream frosting. Mix the room temperature butter and confectioners erythritol sweetener together with a hand mixer, then add the rest of the ingredients. Set aside.
7. When your cookies are cooled use a frosting sleeve or zip-top baggie to pipe the buttercream onto half of the cookies, then top each with another cookie and smoosh together.
   
8. Enjoy!

Tip: If you want more perfectly formed cookies, get a silicone cookie mold so the cookies don’t spread when they cook. I used this mold and filled each circle half way. There is enough cookie dough to make 24 cookies.

Lemon Shortcake Cookie Sandwiches

Print Recipe

5 from 1 review

• Author: Amanda C. Hughes
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cookie sandwiches 1x
• Category: Dessert

Ingredients

Scale 1x2x3x

For the cookies:

• 1 cup fine almond flour
• 1/2 cup granulated erythritol sweetener 
• 1/3 cup unsalted butter, softened
• Zest of 1 lemon
• 1 tsp vanilla extract
• Pinch of salt

For the buttercream frosting:

• 1/2 cup butter, room temperature
• 1 cup confectioners erythritol sweetener 
• 1 tbsp lemon juice
• 2 tbsp heavy whipping cream
• 1 tsp lemon zest

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Instructions

1. Preheat oven to 300 degrees F.
2. Combine the softened butter, granulated sweetener, and vanilla with a hand blender. Next, add the almond flour, lemon zest, and salt, and mix thoroughly with your hands to form a ball of dough.
3. Line a large baking sheet with parchment paper, then press your dough down on the right-hand side of the sheet, creating a flat circle about 1/4” thick.
4. Use a 2-2.5” round cookie cutter to create circles, then leave the circles and clean up the scrap. Do this again on the left-hand side, and again until you’ve used up the batter. It should make 12 cookies.
5. Bake in the oven for 15 minutes (20 if you are using the silicone mold), then remove and let the cookies cool completely. They will be very soft when they come out and will harden once they cool. Refrigerate to quicken the process.
6. Meanwhile, make your buttercream frosting. Mix the room temperature butter and confectioners erythritol sweetener together with a hand mixer, then add the rest of the ingredients. Set aside.
7. When your cookies are cooled use a frosting sleeve or zip-top baggie to pipe the buttercream onto half of the cookies, then top each with another cookie and smoosh together.
8. Enjoy!

Notes

If you want more perfectly formed cookies, get a silicone cookie mold so the cookies don’t spread when they cook. I used this mold and filled each circle half way. There is enough cookie dough to make 24 cookies.

*The nutrition information is for 12 small cookie sandwiches. If you make 6 larger cookie sandwiches be sure to double the macros.

Nutrition

• Serving Size: 12
• Calories: 176
• Fat: 18g
• Carbohydrates: 2g
• Fiber: 1g
• Protein: 2g

This recipe was originally published in Newsweek’s Keto Special Edition.

If you enjoyed these Lemon Shortcake Cookie Sandwiches then be sure to try my Keto Lemon Custard Tarts with Almond Lavender Crust next.