Post by Loupy on Oct 28, 2014 13:24:56 GMT -7
Lemon Almond Shortbread Cookies (Low Carb & Gluten Free)
From: Mellissa Sevigny @ www.ibreatheimhungry.com
I wasn’t always a fan of lemon flavored desserts – in fact, as a kid I wouldn’t even eat them. In my adulthood though, I’ve come to appreciate the brightness that lemon imparts to a dessert – especially in low carb recipes, and now I can’t get enough of it. I would even go so far as to say that when given the choice of lemon over chocolate, 75% of the time the lemon flavored dessert would win out. Crazy, I know – sometimes I can’t believe it either!
This versatile dough also makes a lovely low carb tart base or pie crust, which does not require pre-chilling. You simply press it into your pan and bake it for 15 minutes.
Yield: 1 large tart or 16 cookies (about 2 inches in diameter)
Ingredients
6 Tbl butter
2 cups almond flour
1/3 cup granulated sweetener (Stevia, Ideal, Swerve, etc.)
1 tsp freshly grated lemon zest
Instructions:
Melt the butter in the microwave or a small saucepan.
Add the almond flour, sweetener, and lemon zest, stirring until fully combined.
To make a tart or pie crust:
No need to pre-chill, just press dough into tart or pie tins.
Bake in a preheated oven at 350 degrees (F) for 15 mins until firm and golden brown.
To make the cookies:
Form dough (it will be crumbly, this is normal) into a cylinder and wrap tightly with plastic wrap to compress.
Chill in freezer for 30 minutes or until firm, or in the refrigerator for 2 hours.
With a sharp knife, slice into 1/2 inch thick cookies (if they crumble apart your dough isn’t cold enough).
Bake in a preheated oven @ 350 degrees (F) on a greased or parchment lined cookie sheet for 15 minutes, or until firm and golden brown.
Allow to cool before removing.
Approx nutrition info per cookie:
119 calories,
11g fat,
1.6g net carbs,
3g protein
Approx nutrition info per 1/8th tart crust:
238 calories,
23g fat,
3g net carbs,
6g protein
From: Mellissa Sevigny @ www.ibreatheimhungry.com
I wasn’t always a fan of lemon flavored desserts – in fact, as a kid I wouldn’t even eat them. In my adulthood though, I’ve come to appreciate the brightness that lemon imparts to a dessert – especially in low carb recipes, and now I can’t get enough of it. I would even go so far as to say that when given the choice of lemon over chocolate, 75% of the time the lemon flavored dessert would win out. Crazy, I know – sometimes I can’t believe it either!
This versatile dough also makes a lovely low carb tart base or pie crust, which does not require pre-chilling. You simply press it into your pan and bake it for 15 minutes.
Yield: 1 large tart or 16 cookies (about 2 inches in diameter)
Ingredients
6 Tbl butter
2 cups almond flour
1/3 cup granulated sweetener (Stevia, Ideal, Swerve, etc.)
1 tsp freshly grated lemon zest
Instructions:
Melt the butter in the microwave or a small saucepan.
Add the almond flour, sweetener, and lemon zest, stirring until fully combined.
To make a tart or pie crust:
No need to pre-chill, just press dough into tart or pie tins.
Bake in a preheated oven at 350 degrees (F) for 15 mins until firm and golden brown.
To make the cookies:
Form dough (it will be crumbly, this is normal) into a cylinder and wrap tightly with plastic wrap to compress.
Chill in freezer for 30 minutes or until firm, or in the refrigerator for 2 hours.
With a sharp knife, slice into 1/2 inch thick cookies (if they crumble apart your dough isn’t cold enough).
Bake in a preheated oven @ 350 degrees (F) on a greased or parchment lined cookie sheet for 15 minutes, or until firm and golden brown.
Allow to cool before removing.
Approx nutrition info per cookie:
119 calories,
11g fat,
1.6g net carbs,
3g protein
Approx nutrition info per 1/8th tart crust:
238 calories,
23g fat,
3g net carbs,
6g protein
