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Please Recommend A Biscuit To Go With My Coffee

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?
 
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.
 
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.
 
All carbs turn to glucose ie sugar so check the carbs content but test to see how things that you eat affect YOU
Carol
 
Mike6384 said:
Mmm. Recipe?
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KETO LEMON ALMOND SHORTBREAD COOKIES
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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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