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Low-Carb Lemon Cookies

Name: Low-Carb Lemon Cookies
Yield: 36 servings
Ingredients: Butter, unsalted: 150 g (⅔ cup); Xylitol, Birch Sugar, granulated: 100 g (⅜ cup 4⅜ tsp); Egg yolk, large: 2 (2); Lemon juice, fresh cold-pressed: 1 tbsp (1 tbsp); Lemon zest, peel: 1 tsp (1 tsp); Almonds, ground: 200 g (2⅛ cups); Cream of Tartar, Weinstein baking powder, gluten-free leavening agent: 1 tsp (1 tsp); Carob Flour, Locust Bean Gum: 1 tsp (1 tsp); Coconut, dried, desiccated, unsweetened: 50 g (⅝ cup); Lemon juice, fresh cold-pressed: 2 tbsp (2 tbsp); Xylitol, Birch Sugar, powdered: 50 g (¼ cup 1¼ tsp); Coconut, dried, desiccated, unsweetened: 10 g (2 tbsp); Lemon zest, peel: 1 tsp (1 tsp)

submitted by Sara on November 24, 2018

Source: https://www.amazon.de/dp/3625179415

Baked Good

Snack

Ingredients
for
servings
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For the dough

	150 g ⅔ cup	Butter, unsalted
	100 g ⅜ cup 4⅜ tsp	Xylitol, Birch Sugar, granulated
	2 (ea. 17 g) 2 (ea. 0.60 oz)	Egg yolk, large
	1 tbsp 1 tbsp	Lemon juice, fresh cold-pressed
	1 tsp 1 tsp	Lemon zest, peel
	200 g 2⅛ cups	Almonds, ground
	1 tsp 1 tsp	Cream of Tartar, Weinstein baking powder, gluten-free leavening agent
	1 tsp 1 tsp	Carob Flour, Locust Bean Gum
	50 g ⅝ cup	Coconut, dried, desiccated, unsweetened
For decorating
	2 tbsp 2 tbsp	Lemon juice, fresh cold-pressed
	50 g ¼ cup 1¼ tsp	Xylitol, Birch Sugar, powdered
	10 g 2 tbsp	Coconut, dried, desiccated, unsweetened
	1 tsp 1 tsp	Lemon zest, peel
	649 g 22.88 oz	altogether (view nutrition facts)

by Sara

1/1

Preparation

Serving size:
18 g (calculated) 0.64 oz (calculated)
Notes: 1 cookie, diameter of about 6.5 cm or 2 1/2 in
Temperature: 160 °C 320 °F

Preparing the dough

Whisk the softened butter with the granulated Xylitol until the mix lightens visibly.
Add the egg yolks, lemon zest and lemon juice and mix.
Now add the dry ingredients: ground almonds, baking powder, carob flour and desiccated coconut.
You will get a crumbly dough. Bring together with your hands.
Wrap in cling film and chill for about 2 hours.

Baking the cookies

For each cookie, take 1/2 tablespoon of dough and form a ball.
Tip: I like to dust a measuring spoon with almond flour, fill it with dough, and then whip it out of the measuring spoon. Like this you can easily get cookies that are all the same size and nice and round.
Leave enough space between the dough balls, as the cookies will spread in the oven.
Bake for about 17 minutes. The cookies are done when the edges start to brown.
Let cool completely.

Decorating the cookies

Mix some lemon juice with powdered xylitol until it dissolves completely.
Brush on the icing and sprinkle with desiccated coconut. Top with a bit of lemon zest.

Nutrition Facts
for
serving

Calorie count
87 kcal
% of calories by macros
Fat 75.9 % 66 kcal 7.5 g
Net Carbs 3.4 % 3 kcal 0.8 g
Sugar Alcohols 11.5 % 10 kcal 4.2 g
Dietary Fiber 2.3 % 2 kcal 1 g
Protein 6.9 % 6 kcal 1.5 g
Approx. WW SmartPoints™
3.4

Cholesterol 19.4 mg
Sodium 1.7 mg
Fat 7.5 g
- Saturated Fat 3.4 g
- Trans Fat 0 g
Carbohydrates 6 g
- Dietary Fiber 1 g
- Total Sugars 0.4 g
- Added Sugar 0 g
- Sugar alcohols 4.2 g
Protein 1.5 g

Calcium 18.2 mg
Iron 0.3 mg
Magnesium 16.9 mg
Potassium 67.7 mg
Zinc 0.2 mg
Vitamin A (Retinol Equivalents) 32.4 mcg
Vitamin B12 0 mcg
Vitamin C 0.7 mg
Folate 4.4 mcg
- Folic Acid 0 mcg

Fat	75.9 %	66 kcal	7.5 g
Net Carbs	3.4 %	3 kcal	0.8 g
Sugar Alcohols	11.5 %	10 kcal	4.2 g
Dietary Fiber	2.3 %	2 kcal	1 g
Protein	6.9 %	6 kcal	1.5 g