Tag Archives: almond flour

Desserts, Recipes

Lemon Cookies Made Easy

Like the taste of a lemon cookie? Want an easy way to make them in a low carb version? Read on…

Adapted a little from the version on the Atkins Diet site, these cookies are simple to make and taste really good. I made a couple of little changes to my version, starting with the flour. The original called for almond flour and coconut flour. I opted to use Dixie Carb Counters All Purpose Flour for the main flour and used the almond flour in place of the coconut flour, but you can use whichever low carb flour you prefer. I did try it with coconut flour, but it tends to give the cookie a slightly gritty texture and adds a bit of bitterness to the taste. I also omitted the vanilla as I prefer to taste the lemon more.

So here’s my revised recipe for…

Yummy Lemonade Cookies

2 large Eggs
1 tablespoon unsalted Butter, melted
1/4 cup granular Sugar Substitute (xylitol)
1 tablespoons Lemon Juice
1 tablespoon Sugar-free Lemonade Mix
1 teaspoon Vanilla Extract (optional)
1 TeaspoonLlemon Zest (Optional)
1 cup Low Carb Flour
1/4 cup Almond Flour (or other low carb flour of choice)
1/4 teaspoon Baking Powder

Preheat oven to 325 degrees (F.) Line a cookie pan with parchment paper or a Silpat mat.

Melt the butter. In a small bowl, add the eggs and whisk until blended. Add the butter, sugar substitute, lemon juice, Lemonade mix, zest, and vanilla (if you are using). Whisk all together. In a separate mixing bowl, add the low carb flours, baking powder, and salt and mix together. Add the egg mixture to the flour mixture and stir together. You may need to add water if it is not getting all the flour moist. You want it wet enough to pull all the flour together, but the dough should be fairly stiff. Mix with your hands if you’re having trouble getting the flour mixed in.

Take a tablespoon of the dough and roll into a ball and place on the cookie sheet. Repeat with the rest of the dough. It will make 15 or 16 cookies. Flatten the top of the cookies a little. This cookie will not spread out in the pan.

Bake for 15 to 20 minutes until the cookie is slightly browned around the edges. I prefer to under cook a little to keep it moist. Remove and let cool for about 5 minutes. Sprinkle the cookies with powdered sugar substitute or put the powdered sugar in a bowl and roll each one in it. Enjoy.

Nutrition Information per cookie (15 per recipe):
Calories: 54.3 Fat: 4.2 g Net Carbs: 1.4 g Protein: 2.9 g

Note: This count is using DCC All Purpose Flour and Almond Flour. Most low carb flours will be in this range.

Desserts, Recipes

Tasty Apple Yogurt Tart

Looking for a simple to make and low carb dessert? Look no further than this delightful Apple Yogurt Tart. It comes together quickly and tastes fabulous. For the base, I’ve used two flours that are usually available at grocery stores — almond flour and coconut flour. When cooking with these flours, allow the cooked results to completely cool and handle them carefully. They are delicate and break easily. If you prefer not to remove them from the mold (I used a silicone mold to make removal easier) then you can make them in a ramekin and serve them in it. Apples are not on the weight loss portion of the Atkins diet due to the higher count of natural sugars, but if you are on maintenance or are just trying to stay lower carb’d in your eating, this is great with apples. You can also use berries to top the tart.

I used Kroger Foods CarbMasters dairy yogurt product, but there are a couple of other low carb yogurts. The one I based the nutrition value on is CarbMasters at 4 net carbs for 6 oz. Look for a yogurt that is around that carb level. If you use Greek yogurt, it will probably be a little higher. Alternately, you can also use a 2-tablespoon layer of sugar-free vanilla pudding.

Apple Yogurt Tart

2 tablespoons Almond Flour
2 tablespoons Coconut Flour
3 tablespoons Butter, softened
3 tablespoons Sugar Substitute
1/2 cup diced Apples
2 tablespoons chopped Pecans
1/2 teaspoon ground Cinnamon
1/2 container low carb Vanilla Yogurt

Preheat oven to 325 degrees (F.)

Bottom crust:
In a small bowl, mix almond flour, coconut flour, 1/2 sugar substitute, and 2 tablespoons butter together. If dough is too dry, add a little water. It should come together into a crumbly dough. Spray 2 round 2 1/2 to 3 inch mini-cake baking molds with cooking spray. Press 1/2 the dough into each mold to cover the bottom.

Bake for 5 to 7 minutes until the cookie tart is lightly browned. Remove and let cool completely before removing from the mold. Almond flour and coconut flour are very delicate and break easily.

Apple Topping:
In a skillet, melt remaining butter and add remaining sugar substitute. Add Pecans, apples and cinnamon and sauté over medium heat until apples are soft and a caramel sauce forms in the pan.

Once the cookie crusts are cool, remove from the molds and place on serving dishes. Spread 1/2 of the yogurt (about 1 1/2 tablespoons) over the cookie crust and top with 1/2 of the warm apple mixture. Add a dollop of whipped cream if you wish.

Makes two servings.

Nutrition Information per serving:
Calories: 434 Fat: 42.4 g Net Carbs: 6.0 g Protein: 5.5 g

Made with Strawberries (omit the cinnamon and pecans)
Nutrition Information per serving:
Calories: 345 Fat: 31.3 g Net Carbs: 5.5 g Protein: 7.3 g

Note: The apple topping is also great over low carb ice cream.