Lemon Macadamia Biscuits

First of all, can I just welcome myself back to this blog?

I’ve been absent for a long while, for various reasons, but I’ve come back!

So to celebrate my return here is a cracker of a recipe for all you low-carb fiends like myself – one that is guaranteed to convert any doubters of this diet!

Talking with some people recently about low-carb baking, the overwhelming question seems to be “Do things still taste good?” and my answer is always “Yes!” – and this recipe is a great way of proving that.

I love anything to do with lemons, and how can you go wrong with lemon and macadamias?!

This is also the first non-chocolate recipe I’ve shared on here, so there you go.

I based this recipe on Julia McPhee’s Low Carb Almond Coconut Cookies and really all I did was just narrow down the range of flavours. The recipe provides a great base for different kinds of biscuits, so have a play and see what combination is your favourite – you could try walnuts instead of macadamias, add some sugar free chocolate chips, or take out the extra nuts and add some fresh grated ginger instead.

These are quite crumbly but are so delicious and incredibly moreish – I could easily eat half a dozen at once.

I’ve found a 1/4 cup of coconut oil isn’t always quite enough, so I’d suggest melting that extra tablespoon and add it to the mixture if it doesn’t come together enough. What oil you don’t use can always go back in the jar for next time. And always make sure you let the coconut oil cool before you add it to the egg!!

This recipe is low-carb, grain free, gluten free, dairy free and sugar free.

Enjoy!

1 cup almond meal
3/4 cup shredded coconut
1 tsp baking powder
1/4 cup + 1 tbsp coconut oil (melted)
1 egg
1/2 cup macadamias, chopped finely
1 tbsp xylitol (or other sweetener equivalent)
3 tsp lemon zest

1. Set oven to 180C.
2. Combine all the dry ingredients (almond meal , shredded coconut, baking powder, macadamias, xylitol and zest) in a large bowl.
3. In a smaller bowl whisk egg and coconut oil together in a smaller bowl, then add to dry ingredients. If the mixture doesn’t hold together add the extra coconut oil. If it’s too dry, add an extra sprinkling of almond meal.
4. Roll into balls and place on baking tray. Flatten each with a fork.
5. Bake for around 15 minutes or until golden brown. Cool on cake rack.
6. Eat one before someone else eats them all!!