Lemon Cardamom Cookies – Sugar Free-Keto-Low Carb: 0.7g carbs each.
Only a few weeks to go before Christmas is upon us! I have a keto-licious biscuit recipe to share with you today. If you use star shaped pastry cutters, you too can make beautiful, edible, Christmas tree decorations. A miniature cookie tree sitting in the middle of your Christmas dinner table is sure to wow your guests! But of course you can make these crunchy biscuits any time of the year, in any shape you fancy.
The Lemon Cardamom Cookies – Sugar Free-Keto-Low Carb are incredibly easy to make. Bake a sample batch and taste for yourself how good they are.
Using lemon zest and cardamom gives the biscuits a unique zing and subtle spiced flavour. Not strong enough for you? Double or triple the amount of cardamom and taste the difference!
What is Cardamom?
It’s a wonderful, delicate spice with a unique fragrance. But that’s not all, as it also boasts excellent health benefits. Cardamom contains lots of essential oils, vitamins and minerals. It is particularly high in calcium, copper, iron, manganese and zinc. You can read more about its health properties here.
The spice is widely used in Indian cuisine. It is a relatively new introduction in my kitchen, but one that I’ve quickly become very fond of. There is a black cardamom spice which is more pungent and tends to be better for savoury dishes. Because I’m not a lover of potent spices, I use green cardamom for both my sweet and savoury recipes.
By the way, I had to order my cardamom on line, as none of the shops in my area stock the ground green cardamom I was looking for. The pods are easier to find, and I tried grinding them at first. But I wasn’t keen on the ‘hairiness’ of the result. If you want to order the same ground cardamom I use, here is the link (U.S. option HERE).
How to Make Lemon Cardamom Cookies – Sugar Free-Keto-Low Carb
First of all, starting with butter at room temperature will make the job easier. Once you’ve put all ingredients into a large bowl, knead for a few minutes to combine everything well and get a pastry-like dough.
Next, wrap the dough in cling film and leave it in the fridge to cool down for at least 1 hour.
Then, roll out your biscuit dough, cut out your desired shapes and bake.
Finally, decorate with Royal Icing or anything else you might fancy. (This step is optional).
The recipe will make about 28 average size cookies. I used different size pastry cutters and managed to end up with 36.
These delicately flavoured, Lemon Cardamom Cookies – Sugar Free-Keto-Low Carb literally melt in the mouth. They are great as they are, without any adornments. However, if you choose to decorate them, the recipe below gives instructions for easy sugar-free Royal Icing.
I hope you enjoy them. Merry Christmas to you all!
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Lemon Cardamom Cookies - Sugar Free-Keto-Low Carb
Ingredients
Ingredients for the cookies:
- 90 g ground almonds (U.S. option HERE)
- 90 g lupin flour (U.S. option HERE or world-wide delivery option HERE - use code QUEENKETO5 for discount at checkout)
- 150 g unsalted butter room temperature
- 2 tsp ground cardamom (U.S. option HERE)
- 1 organic unwaxed lemon zest only
- 100 g erythritol (U.S. option HERE)
- ½ tsp pure stevia powder (U.S. option HERE)
- 1 pinch fine himalayan pink salt (U.S. option HERE)
Ingredients for the Royal Icing:
- 1 small egg white
- 4 TBSP Sukrin icing 'sugar' or Swerve confectioner (U.S. options HERE and HERE, or Make your Own)
- 1 tsp warm water
Instructions
Make cookies:
- beat butter with sweeteners until creamy and smooth.
- stir in cardamom (use more if you prefer a stronger flavour) and grated lemon zest.
- incorporate ground almonds, lupin flour and salt.
- knead until well amalgamated, then wrap in cling film and refrigerate for at least 1 hour.
- pre-heat oven to 180C static.
- place dough over a sheet of non-stick parchment paper and cover with another sheet.
- roll out to 5mm then cut out desired shapes (I used Christmas stars, U.S. option HERE).
- keep kneading and rolling out off-cuts until all the dough is used up.
- place over tray(s) lined with non-stick parchment paper.
- (optional) if you intend to use the biscuits as hanging decorations, poke holes using a skewer (without handling them) once they're ready to go in the oven.
- bake for about 10 mins, until you see them starting to become golden.
- remove from oven and let the biscuits cool down completely before handling.
Make Royal Icing:
- whisk egg white until firm.
- add icing 'sugar' and water and whisk to a thick paste consistency (add a little more warm water if too dense).
- transfer to a piping bag and decorate your biscuits as you wish.
- leave to air-dry for a couple of hours before handling.
Notes
Nutrition
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Forget my question i asked earlier. I couldn’t wait and I made them anyway and I am SO glad I did. These cookies are phenomenal. I love cardamom and make keto pecan cardamom balls every year. I just bought some lupin flour and was looking for a good cookie recipe when I ran across your recipe. These are my new favorite cookie. Seriously delicious and addictive. Have you ever made them using only lupin flour?
Hi Sheila, glad you like them and thank you for re-commenting. Lupin flour is great but too earthy to use on its own in dry bakes such as this.
Is butter really the only “liquid” in this recipe? Seems like this would be extremely crumbly and dry. Just making sure before I dive in and make them
That is correct, Sheila, these are meant to be dry and crumbly, in British butter biscuit style. Perfect for dunking. Or hanging on a Christmas tree 😁
very useful article thanks for shared
Hello, I just found and joined your blog after seeing these delicious looking cookies on Pinterest! Two of my all time favorite flavors, cannot wait to try them. I’m from the USA and have never heard of Lupin flour. When I click on the word Lupin it takes me to Amazon and numerous items come up. The only flour that appears is Sorghum, would that be the equivalent of Lupin flour?
By the way, you and I were born the same year and you look absolutely fabulous woman! Before I read your story, and only saw your photo I thought you were maybe late 20’s early 30’s, seriously! If I could look half as good when I get the rest of my weight down I will be quite content. You’re just lovely!
Oh Lisa, that is the sweetest comment!!!! Thank you so much! I’ve just updated the recipe for you, and I’ve now added U.S. links for your convenience – if you refresh the page you will see it all. Sorghum is something completely different – no idea why it came up 🙁 – please ignore it. If you need any other help, feel free to ask. 🙂
Thank you so much for the links, I just ordered some Lupin flour. I’ve never heard of that before, so I’m excited to try it.
Last night I was telling my husband about this lovely blogger I came across and told him your story. So many wonderful people like you that share their stories and the ways they’ve solved their health issues with unique diet modifications. It has helped me tremendously with my own health issues and I just want to say thank you.☺
That’s wonderful, Lisa. Thank you. People like you make all the hard work of blogging worthwhile. Again, I’m here if you need me…baking can be hit and miss sometimes.