RECIPES

I love to cook and especially to bake! Here are some of my favorite recipes…

KETO FRIENDLY LEMON CRANBERRY ICED COOKIES Before you get started do this:
      • 1.preheat oven to 350 degrees F
      • 2.line a baking sheet with (unbleached) parchment
      • 3.bring your butter to room temperature (don’t melt it in the microwave or you will ruin your cookies!)
INGREDIENTS:
      • 1 1/4 cups blanched almond flour
        • 1 1/2 tsp coconut flour
          • 1 1/2 tsp baking powder
            • 1/4 tsp sea salt
              • 3 tsp gelatin OR 3 tsp agar-agar
                • 1/2 cup powdered erythritol (“icing sugar”) (I use SWERVE) DO NOT USE GRANULATED
                    • 6 TBPS butter
                      • 1 large egg
                        • 1 tsp vanilla extract
                          • 30 drops liquid stevia
                            • 1/4 cup chopped dried cranberries
                              • 2 TBSP lemon zest
GLAZE:
                                  • 1/4 cup powdered erythritol (“icing sugar”)
                                    • 1 1/2 TBSP lemon juice
METHOD:
  • Combine both flours, baking powder, sea salt and gelatin (or agar agar)
  • In another (larger) bowl, mix butter and erythritol using a hand mixer (makes a big difference!), until creamy.
  • Add in egg, vanilla and stevia and mix again.
  • Pour flour mixture into butter mixture and combine. Stir in lemon zest and cranberries.
  • Place in freezer for 10 minutes.
  • Roll dough into 1 TBSP balls, and place on cookie sheet lined with parchment, 2 inches apart. Flatten slightly. (I use a glass and wax paper).
  • Bake 14-15 minutes. Let cool on cookie sheet.
  • Once cooled, mix glaze ingredients together and drizzle over cookies. Let stand until glaze slightly hardens.