Posts, Recipes

Low Carb Lemon and Cinnamon Cookies

 

Low Carb Lemon and Cinnamon Cookies
Prep Time
10 mins
Cook Time
14 mins
Total Time
24 mins
 

Trust me, these are truly delicious. These have a bit of spelt flour added to the almond, as not only does it eke out the more expensive almond flour, I find it also gives teh biscuit a better 'bite'. Of course, if you have gluten sensitivity, you can leave it out and make up the amount with more almond.

Course: Snack
Keyword: Biscuit, Cookie
Servings: 20 Cookies
Author: Jules Frusher
Ingredients
  • 7 tbsp Unsalted butter (softened)
  • 1/2 cup Natvia
  • 1 1/2 tsp Lemon extract
  • 3 tsp Lemon juice
  • 3 tsp Cinnamon
  • 1 1/2 cups Almond flour
  • 1 cup Spelt flour
  • 1 Egg
Instructions
  1. Line a couple of large baking sheets with greaseproof paper and preheat the oven to 350 degrees F

  2. Add the Natvia to the softened butter in a medium bowl and beat them together until fluffy.

  3. Add the lemon essence, juice and cinnamon, and beat them in too.

  4. Firstly add the almond flour to the mix, half a cup at a time, then the spelt. By the last half cup, the mixture should be very crumbly.

  5. Beat in the egg until you have a slightly sticky mixture.

  6. Wet your hands and take a small amount of the mixture, rolling it into a ball, then placing it on the baking sheet. Flatten it with your fingers so that it makes a cookie of about 2-2/12 inches diameter and 1/2 inch thick (if you really want to be fancy, you could try rolling it out using a bit more flour, but this way is much less faff!). Sprinkle with cinnamon.

  7. Bake in the oven for about 14 minutes until the edges are starting to brown a little. When you take them out, allow them to cool a bit before transferring them to a cooling rack, as they may be a bit soft when hot.

Recipe Notes
  1. Leaving out the spelt. If you have gluten sensitivity or intolerance and want to leave out the spelt, use 2 1/2 cups of almond flour, 6 tbsp butter and leave out the egg.
  2. You can use other sweeteners but be aware that they all have different strengths of sweetness, so alter the recipe amount to suit.

 

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