Preheat oven to 375º Fahrenheit. Prepare a cookie sheet by spraying with coconut oil or lining with parchment.
In a medium bowl, whisk together almond flour, granulated sweetener, baking soda, salt and lemon zest.
Cut in the chilled butter using a pastry blender. Mixture will appear mealy.
In a small bowl, whisk together the egg, vanilla extract, and lemon extract.
Stir the wet ingredients into the almond flour mixture.
Spoon batter onto the prepared cookie sheets creating six rounded portions. Allow at least two inches between mounds as shortcakes will spread out.
Bake in the preheated oven for 14-18 minutes or until the tops spring back when lightly touched. Place on a rack to cool.
In a 1 quart saucepan, whisk together the granulated sweetener and xanthan gum until thoroughly mixed.
Whisk in water and lemon juice, one tablespoon at a time. Bring mixture to a simmer, then remove from heat. Allow glaze to cool for five minutes, then stir in the strawberries
Top with whipped cream, if desired
Serving size: One shortbread with 1/6th of the strawberry sauce.
Fat (g): 18
Carbs (g): 7
Fiber (g): 3
Protein (g): 5
Net carbs (g): 4
Note: Nutritional information does not include the optional whipped cream.