Lemon Shortbread Cookies
Cookies:
2/3 cup erythritol, powdered
1/2 cup coconut oil or butter (room temperature)
20 drops stevia extract
1 large pastured egg
2 tsp organic lemon extract
3/4 cup almond flour
1/3 cup coconut flour
1/2 tsp baking soda
1/4 tsp sea salt
Powdered Sugar 2 Tbsp erythritol, powdered
Preheat oven to 350 degrees F.
In a large mixing bowl, cream together butter or coconut oil, erythritol
and stevia until smooth. Add in lemon extract and egg and beat on
medium-high speed to combine.
Add almond flour, coconut flour, baking soda and sea salt.
Roll dough into walnut-sized balls. Place on a parchment-lined cookie
sheet. Use a cup to flatten to 1/2 inch thickness. To shape like
Savannah Smiles, flatten one edge to create a half moon shape.
Transfer to oven and bake 8 to 10 minutes, or just until the bottoms are
golden.
Cool completely.
Place cookies in a deep mixing bowl and sprinkle with remaining powdered
erythritol. Shake gently to coat.
Store in the refrigerator in an airtight container.
Makes: : 42 cookies
Nutrition Information Per Cookie: 25 calories, 2 g fat, 1 g saturated,
fat, 6 mg cholesterol, 3 g carbohydrate, 0 g sugar, 1 g fiber, 1 g
protein, 33 mg sodium
Posted by: Darlene BC <dsharple@shaw.ca>
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