Low-Carb Lemon Myrtle Shortbread

Low-Carb Lemon Myrtle ShortbreadPin recipeFollow us 52.0k

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.


Nutritional values (per shortbread cookie)

1 grams 0.9 grams 1.9 grams 9.7 grams 4.6 grams 97 calories
Total Carbs1.9grams
Net Carbs1grams
of which Saturated4.6grams
Magnesium24mg (6% RDA)
Potassium60mg (3% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (8%), fat (88%)

Ingredients (makes 22 shortbread cookies)


  1. Place the coconut oil in a heat proof jug and melt in the microwave. Low-Carb Lemon Myrtle Shortbread
  2. Combine all of your dry ingredients into a bowl. Pour the coconut oil into the ingredients and mix well to combine. Low-Carb Lemon Myrtle Shortbread
  3. 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.
  4. 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. Low-Carb Lemon Myrtle Shortbread
  5. 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. Low-Carb Lemon Myrtle Shortbread
  6. 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. Low-Carb Lemon Myrtle Shortbread
  7. When done, leave it to cool on the try for a little while and then transfer to a cooling rack. Low-Carb Lemon Myrtle Shortbread Store in an airtight container for up to one week, or freeze for up to 6 months. Low-Carb Lemon Myrtle Shortbread

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By Naomi Sherman
Creator of BlueRustImages.com

Naomi is the creative force behind Blue Rust Images. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born. Naomi loves nothing more than to take old-school favourites and give them a healthy twist.

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Comments (3)

Delicious, but disastrous! However carefully I froze it I couldn't cut it into neat slices like yours, so after baking a load of chunks of lemon shortbread, I melted the remainder again and pressed it into some ring moulds and baked that way - perfect! Thanks for delicious and simple recipe. It'll be even quicker next time as I'll just use the moulds. I may even use my heart sweet-moulds for mini biscuits.


Hi Beverley, I haven't tried these cookies but I have some tips that may help. Try one of the following alterations (applies to recipes that are difficult to roll out):
1) substitute part for the almond flour with flax meal (add a splash of water if needed for the consistency)
2) add 1 tablespoon of psyllium powder (again, add a splash of water for consistency)
3) use 1 egg and reduce the amount of melted butter by 1/4-1/3 cup
I hope this helps!


Thanks Martina - I'll try one of those next time. They're still very tasty!


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