Lemon poppy biscuits

These are so light and delicious – they’ll disappear pretty quickly. Low carb, sugar free and gluten free, too. 

MAKES 12

INGREDIENTS
2 cups almond meal
1/4 cup melted butter or coconut oil
3 tablespoons xylitol or 1 tablespoon stevia (or other sweetener)
Zest of 1 lemon
Juice of 1/2 a lemon, pips removed
1 tablespoon poppy seeds
1 teaspoon vanilla extract (optional)

MELT, MIX, ROLL, FLATTEN, BAKE…
Preheat the oven to 180 degrees celcius. Prepare a tray with baking paper.

Melt the butter or coconut oil and mix together with the almond meal, lemon zest, lemon juice and vanilla extract. If it’s not binding, add a little more melted butter or lemon juice.

Roll out tablespoon-sized balls and flatten with your hands onto the baking paper. Bake for 15-20 minutes until lightly golden brown. Allow to cool before eating.

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