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I love using erythritol in recipes like this for a crunchy biscuit but feel free to use your favourite sweetener in this recipe, such as stevia, monk fruit, xylitol or coconut sugar. The texture will be different but it won't impact on the flavours at all.
Using a heart shaped cookie cutter makes these perfect for gifting on Valentines day, or whip up a batch and gift them to yourself. These cookies go wonderfully with a cup of coffee and no one would ever guess that this was a low carb sugar free recipe, as they taste amazing. The glaze is optional and the cookies taste great with or without it.
Please feel free to switch the sweetener in the recipe for one of choice. You may not get crispy cookies with alternatives, they will still work in this recipe. Erythritol is renowned for giving a little crunch to recipes such as cookies which is why I use it when to make cookies. Leaving your cookies out the bench for a little while will crispen up your cookies when using erythritol.
If you want to switch sweeteners, remember that stevia/monk fruit blends are generally more concentrated than erythritol or xylitol on their own so you don't need as much in recipes. I would suggest trying to add 2-4 tablespoons of a stevia/monkfruit blend but taste the dough as well to make sure it is sweet enough. If you want to use any other form of sugar such as coconut sugar, try using equal amounts to what is specified in the recipe for erythritol. Always taste the dough to make sure it is going to be sweet enough for you, as our definition of sweetness can vary, so adjust according to your taste.
How to create your shortbread cookies/rounds
There's an option to hand shape your cookies, slice your cookies from a cookie dough roll or you can use a cookie cutter. Should you want to use a cookie cutter, I recommend rolling your cookie dough out between 2 sheets of baking paper for ease of cutting your cookies. Not only do you get more even cookies but it is also easier to slide your cookies off the baking paper as they don't stick to it.
Notes- make sure that you chop your pistachio reasonably small so it makes it easier to cut your cookies out of the dough or slice them. If your mixture is a little crumbly when you slice cookie rounds, simply use your hands to compress the mixture back into shape. and place on the baking tray. I also recommend using a spatula to lift your cookies onto the baking tray when using a cooking cutter.
Storing Keto Lemon Pistachio Cookies
These cookies are best eaten fresh although I find that these tend to be eaten very quickly in our house so there's generally no need to store them longer term. When you bake without using preservatives and additives, foods don't tend to last as long as processed foods. That's a good thing though, as it means you aren't eating foods full of additives and preservatives. Store in an airtight container for up to 5 days.
If you don't think you can eat these cookies within 3-5 days, you can just bake half a batch and freeze the remaining cookie dough. Just defrost overnight in the fridge to use at another time. The dough defrosts really well, bakes up well and means you can have fresh cookies on tap. You could also leave the dough in the fridge for up to 3 days prior to baking, so just bake a batch at a later date.
Option to Decorate Your Keto Lemon Pistachio Cookies
While these cookies taste divine simply on their own, you can be a little adventurous with decorating them. Try sifting a tiny amount of low carb icing sugar mix/confectioners sweetener or powdered sweetener on top for a simple finish. You could also dip part of the cookie in melted dark or white chocolate or drizzle the chocolate on the tops for variation. Another great way to decorate them is to make some low carb icing by blending a couple of tablespoons of confectioners sweetener with a tiny amount of water or lemon juice to get a pipeable consistency. Pipe or drizzle the icing mix onto the cookies and allow to firm up before storing (or eating!)
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
- 125 grams butter room temperature
- ½ cup erythritol -or adjust for sweetness and see notes for alternate sweeteners
- 225 grams almond meal/almond flour
- 30 grams coconut flour
- 1 teaspoon baking powder
- ½ cup pistachio nuts chopped fine
- 1 egg
- 1 teaspoons vanilla extract
- 2-3 tablespoons lemon juice or to taste
- The rind of 1 lemon or to taste
- A pinch salt
Preheat oven to 155 C/310 F fan forced
Beat the butter and sweetener with electric beaters until creamy- alternatively just use a fork. Add the egg and vanilla extract into the butter mixture and beat until combined. Finally add the remaining ingredients and continue to beat until combined. Bring the mixture together and create a smooth ball with the dough.
At this point you can create cookie rounds by scooping tablespoons of dough and shaping into cookies ready to be baked.
To Create Cookie Dough Rolls and Slice Cookie Rounds
Cut the dough ball in half. Shape each half into a cylindrical shape. Place a length of cling wrap on the bench and place one cylinder along the middle of the wrap. Using your hands, start to create a smoother shape, cookie size in diameter, compressing the dough to remove any pockets of air. The dough will be slightly sticky especially if it is warm.
Roll the cylinder up in the cling wrap and continue to roll and shape it into a nice round shape. Square off the ends and twist the cling wrap on the ends to seal. Repeat the process with the other half of the dough.
Place the dough the fridge (or freeze) for approximately 30 minutes or until the dough is firm. If the dough isn't too sticky, you can slice the round of dough immediately.
To slice into biscuit rounds, simply unwrap dough and using a sharp knife, slice off cookies approximately 5 mm/ ¼" thick, ready to bake. Smooth off edges with hands to get the desired shape. Heat from your hands will soften the cookies so don't over handle. If cookies break up slightly use your hands to reshape before placing on a baking tray.
Cookie Cutter Method
Cover your dough with cling wrap and freeze or refrigerate for 30 minutes. Remove dough and roll out between 2 sheets of baking paper to about 5 mm/ ¼ " thick. Remove the top sheet of paper and cut your shapes out of the dough.
Use a spatula to slide the cookies off the paper and onto your baking paper ready for baking. If the cookie dough is too soft, refrigerate for 30 minutes or until it firms up slightly. Bring the dough scraps back together and roll out again to cut out more cookies.
Place cookies onto baking paper with space in between. Bake for about 15 minutes or until cooked through, at 155 C/310 F fan forced. Allow cookies to cool on the tray before moving onto a cooling rack to cool down completely. Take care as they are delicate when they are warm. Adjust oven temperature if the cookies are browning too much. Note that thicker cookies will take longer to cook.
Cookies will crisp up slightly as they cool. These cookies are best eaten fresh but can be stored in an airtight container for up to 5 days. You can dust them with icing/confectioners sweetener or drizzle with low carb icing sugar mixture to decorate.
Decoration Options If Desired
Sift a tiny amount of low carb icing sugar mix/confectioners sweetener or powdered sweetener on top for a simple finish.
Make sugar free icing by blending 4 tablespoons of confectioners sweetener with a tiny amount of water or lemon juice to get a pipeable consistency. Pipe or drizzle the icing mix onto the cookies and allow to firm up before storing (or eating!)
Dip part of the cookie in melted dark chocolate or drizzle the chocolate on the tops for variation.
To use an alternative sweetener such as sugar or coconut sugar, use approximately 1/3-1/2 cup or add to taste.
You can use a store bought confectioners sweetener or make your own by blitzing your sweetener to a powder. I recommend using a sweetener that has more bulk in it and is close to 1:1 with sugar.