Follow us 100.7k
I’ve been playing around with native Australian ingredients lately. I’m amazed at the diversity and range of native spices that I can access that I never knew existed. If you can get your hands on some, try them out for yourselves, it’s a lot of fun!
Lemon Myrtle has a fresh lemon and herb flavour. If you can’t get hold of any, substitute it with fresh lemon zest and fresh thyme for a very similar flavour profile.
I had a friend challenge me to create an “everything free” shortbread recipe lately and then she said that Lemon Myrtle was amazing in shortbread.
Right. If you know me, you know that I love a challenge. I had a fabulous tried-and-true low carb shortbread recipe, but it used butter. I decided to substitute the butter with coconut oil and then played around with the amounts until I was happy with the end result.
They’re not the prettiest shortbread you’ll ever see, but they taste incredible and have a lovely crumbly mouthfeel.
I’m now working on a Chocolate and Wattleseed version, so stay tuned! Enjoy.
Hands-on Overall
Nutritional values (per shortbread cookie)
1 grams
0.9 grams
1.9 grams
9.7 grams
4.6 grams
97 calories
Total Carbs | 1.9 | grams |
Fiber | 0.9 | grams |
Net Carbs | 1 | grams |
| | |
Protein | 1.9 | grams |
Fat | 9.7 | grams |
of which Saturated | 4.6 | grams |
| | |
Calories | 97 | kcal |
| | |
Magnesium | 24 | mg (6% RDA) |
Potassium | 60 | mg (3% EMR) |
Macronutrient ratio: Calories from carbs (4%), protein (8%), fat (88%)
Ingredients (makes 22 shortbread cookies)
Instructions
- Place the coconut oil in a heat proof jug and melt in the microwave.

- Combine all of your dry ingredients into a bowl. Pour the coconut oil into the ingredients and mix well to combine.

- Lay a sheet of cling film out on your work surface and place the shortbread mixture on it. This mixture is still quite crumbly at this point, so don’t panic.
- Very carefully, using the cling wrap to assist you, bring the dough together to form a brick or a round log. Place in the refrigerator for two hours until very firm.

- Preheat the oven to 180 °C/ 355 °F. Unwrap the dough and use a sharp knife to cut the dough into 5-10 mm slices. If your dough is still too crumbly, try placing it in the freezer for 15-30 minutes. I know this seems fiddly, but trust me it’s worth it.

- Place slices on a lined baking tray and bake for 15-20 minutes until browned. The shortbread will crisp up as it cools, so don’t be upset when you take it out of the oven and it’s still very soft.

- When done, leave it to cool on the try for a little while and then transfer to a cooling rack.
Store in an airtight container for up to one week, or freeze for up to 6 months.

- Blog
- Recipes
- Desserts
- Low-Carb Lemon Myrtle Shortbread
- Blog
- Recipes
- Vegan
- Low-Carb Lemon Myrtle Shortbread
- Blog
- Recipes
- Vegetarian
- Low-Carb Lemon Myrtle Shortbread
- Blog
- Recipes
- Low-Carb Lemon Myrtle Shortbread
- Blog
- Naomi Sherman
- Low-Carb Lemon Myrtle Shortbread
Do you like this recipe? Share it with your friends!
Let us know what you think, rate this recipe!