Please Recommend A Biscuit To Go With My Coffee

Rachox

Rachox

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Robinredbreast said:
I made these a couple of months ago, Lemon Shortcake biscuits, made with almond flour and so tasty :hungry:

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Looks like the recipe I posted further up the thread, they delicious aren’t they?
 
sweetbloodsher

sweetbloodsher

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For some lucky reason, I can have one Walkers shortbread from Scotland and my sugars don't rise. If you have Trader Joe's where you are, try the dark chocolate lacey cookies.
 
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Kiggy

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They do look nice, is almond flour ok to use? I had bought the Gullon sugar free digestive, thinking they were ok. I thought it was only the carbs (of which were sugars) that I needed to be mindful of, not all carbs - am I wrong? So I'm new and learning.
 
carty

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All carbs turn to glucose ie sugar so check the carbs content but test to see how things that you eat affect YOU
Carol
 
Robinredbreast

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Mike6384 said:
Mmm. Recipe?
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PRINT
KETO LEMON ALMOND SHORTBREAD COOKIES
shortbreadfgwmsmall-e1392573950265.jpg
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★★★★★

4.4 from 27 reviews

A versatile low carb shortbread dough that makes beautiful keto shortbread cookies, or the perfect low carb shortbread crust for a summer fruit tart or lemon meringue pie!
  • Author: Mellissa Sevigny
  • Yield: 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
  1. Melt the butter in the microwave or a small saucepan.
  2. Add the almond flour, sweetener, and lemon zest, stirring until fully combined.
  3. To make a tart or pie crust:
  4. 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.
  5. To make the cookies:
  6. Form dough (it will be crumbly, this is normal) into a cylinder and wrap tightly with plastic wrap to compress.
  7. Chill in freezer for 30 minutes or until firm, or in the refrigerator for 2 hours.
  8. With a sharp knife, slice into 1/2 inch thick cookies (if they crumble apart your dough isn’t cold enough).
  9. 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.
  10. 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 cookie
  • Calories: 119
  • Fat: 11g
  • Carbohydrates: 1.6g net
  • Protein: 3g
I also added a few drops of Morrison's The Best -Sicilian Lemon Extract, enjoy.
 
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