Keto Lemon Curd Lupin Sandwich Biscuits. 1.2g net carbs.
With their crumbly, buttery yet delicate texture, these SUGAR-FREE biscuits are a melt-in-the-mouth delight.
They couldn’t be more simple to make. And as a bonus, they’re easy to customise. If you’re not a fan of lemon curd, you can swap it for a keto jam of your choice, a chocolate filling, or nothing at all. They’ll be just as good.
But if you want to replicate my recipe exactly, check out the Sugar Free & Keto Lemon Curd first. My quick-method will deliver delicious lemon curd in 15 minutes from start to finish. And because it uses a whole egg, you won’t need to figure out what to do with that leftover albumen.
How to Make Keto Lemon Curd Lupin Sandwich Biscuits
Lupin flour and ground almonds are a match made in heaven. Add lots of butter and you end up with a lovely short pastry. Sweeteners and vanilla extract are the only other ingredients. If you’re allergic to peanuts, it is best that you avoid lupin flour – swap it for fine defatted almond flour (U.S. option HERE).
Make sure the dough is chilled before and during handling, as the high butter content will make it quite sticky to work with. I use a small flexible spatula to lift the shapes when the get a little stuck.
You also want to chill the dough shapes before they go into the oven, to stop them spreading with the heat.
It goes without saying that you shouldn’t handle the baked biscuits until absolutely cold. You can then add the sugar free lemon curd and sandwich them.
My pretty flower sandwich biscuits are complete with some raspberry ‘pollen’. Entirely optional, as it adds nothing except stylization.
You can save this recipe or any recipe you ♥ to your Yummly collection. Scroll past the recipe box and you’ll see the button ↓
Keto Lemon Curd Lupin Sandwich Biscuits
- 45 g ground almonds (U.S. option HERE)
- 45 g lupin flour (U.S. option HERE, or world-wide delivery option HERE)
- 75 g unsalted butter
- 50 g erythritol (U.S. option HERE)
- ¼ tsp pure stevia powder (U.S. option HERE)
- 1 tsp vanilla extract (U.S. option HERE)
- 60 g QK lemon curd - get the recipe HERE
- freeze-dried raspberry powder (U.S. option HERE)
- beat butter with sweeteners and vanilla extract until creamy and smooth.
- incorporate remainder of ingredients (except lemon curd and raspberry powder if using); knead briefly to amalgamate.
- flatten the dough to about 1.5cm thickness; wrap in cling film and refrigerate 30 mins.
- roll out dough to 0.5cm, then use a medium-size cookie cutter to obtain 16 biscuits; cut out a circle in the middle of 8; re-knead off-cuts until all dough is used up; use a flexible spatula to lift the shapes if they become a little sticky, or re-chill the dough as you work.
- place over a tray lined with parchment paper and refrigerate for 1 hour; you want the dough to be nice and cold, otherwise it will spread out in the oven and you'll lose the shapes you created.
- pre-heat oven to 170°C static.
- slide the biscuits and parchment paper over an oven rack and bake for 9-10 mins or until you see them starting to become golden.
- remove from oven and let the biscuits cool down completely.
- spread a thin layer of lemon curd over the biscuits without holes, creating a dome in the centre; place the biscuits with holes on top and (optional) a teeny tiny sprinkle of raspberry powder over the exposed curd.
QueenKETO is a participant in Amazon’s affiliate advertising program. Clicking on a product or ad will re-direct you to the Amazon site. For your purchases, I may receive a small fee, which helps buffer the cost of maintaining and improving this site, at no extra cost to you.