Lemon/almond cookies
For you Maeve...
And anyone else that may like a cookie.... 1 large tart or 16 cookies (about 2 inches in diameter)Category: low carb cookies INGREDIENTS 6 Tbsp butter 2 cups almond flour 1/3 cup granulated sweetener (Splenda, 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. NOTES Approx nutrition info per 1/8th tart crust: 238 calories, 23g fat, 3g net carbs, 6g protein Nutrition Serving Size: 1 cookieCalories: 119Fat: 11gCarbohydrates: 1.6g netProtein: 3g |
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