INGREDIENTS
Dough:
3 oz
finely ground almond flour
1 3/4 oz
softened butter
1
egg yolk
1 oz
powdered erythritol
1 tsp
sugar-free vanilla extract
½ tsp lemon zest
1 pinch
salt
Filling:
2 tbsp
sugar-free jam (☞ click here for my sugar-free strawberry jam recipe)