Lavender Lemon Cookies Low Carb and Gluten Free!
Tangy, sweet lavender lemon cookies are delicate and pretty with just a little over a carb per cookie.
- 1 cup butter unsalted
- 4 ounces cream cheese
- 3/4 cup erythritol
- 1 egg
- 1/4 teaspoon almond extract
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/4 teaspoon salt
- 2 teaspoons lavender flowers of culinary - crushed in between your palms
- one lemon Zest
Cream the butter, cream cheese, and erythritol until light and fluffly.
Add the egg and beat well.
WIth mixer on slow speed add the flours and salt.
Stir in the lavender and lemon zest until distributed evenly.
Form into 2 logs and wrap in waxed paper.
Chill for 4 hours or overnight.
Preheat the oven to 350F.
Slice in 1/8-inch slices.
Place on ungreased baking sheet.
Bake for 10 to 12 minutes or until the bottom edges are golden brown.
Let cool on cookie sheet for 10 minutes -- the cookies will break apart if you move them too soon.
Calories: 60kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 45mg | Potassium: 4mg | Fiber: 0g | Sugar: 0g | Vitamin A: 125IU | Vitamin C: 0mg | Calcium: 11mg | Iron: 0.2mg