• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Beauty and the Foodie
  • Recipes
  • Recipe Videos
  • Keto Beginner
  • My Books
  • Skin Care
  • Blog & Video Tips
  • Subscribe
menu icon
go to homepage
  • Keto Recipes
  • Keto Beginner
  • DIY Skin Care
  • Cookbooks
  • Subscribe
  • Blog and Video Tips
  • My Recipe Videos
subscribe
search icon
Homepage link
  • Keto Recipes
  • Keto Beginner
  • DIY Skin Care
  • Cookbooks
  • Subscribe
  • Blog and Video Tips
  • My Recipe Videos
×

Paleo Lemon Cream Sandwich Cookies

16 January, 2015 by Stacey 1 Comment

Please Share
119FacebookX2.1kPinterest
2.2k
SHARES
Jump to Recipe

Lemon Cream Sandwich Cookies are grain free, with Paleo and low carb versions.

Paleo Lemon Cream Sandwich Cookies grain free with low carb versionPin

Lemon Cream Sandwich Cookies are grain free lemon almond cookies with a lemon cream filling. Only six ingredients for the cookies, and three ingredients in the cream filling. Can be Paleo friendly or low carb depending on the sweetener you use. Sweet and refreshing, these are perfect with tea or coffee.

Paleo Lemon Cream Sandwich Cookies grain free with low carb versionPin

 Recipe and Directions on Printable Card Below:

📖 Printable Recipe Card

Paleo Lemon Cream Sandwich Cookies grain free with low carb versionPin

Paleo Lemon Cream Sandwich Cookies

Stacey
Grain free lemon cookies with lemon cream filling.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course gluten free, grain free, low carb, paleo
Cuisine treats or dessert
Servings 12
Calories

Ingredients
  

  • Lemon Cookies:
  • 2 cups almond flour like this one
  • ¾ cup granulated sweetener of choice: coconut sugar for low carb use erythritol sweetener, like this one, for paleo
  • 2 large egg whites I used this egg separator
  • 1 teaspoon baking powder this is a corn free brand
  • 1 teaspoon lemon zest I use this micro plane to zest
  • 2 teaspoon lemon juice I used this lemon squeezer
  • Lemon Cream Filling:
  • ¾ cup unsweetened or whipped heavy cream, I use this stick blender for whipping
  • ½ teaspoon lemon extract like this one
  • teaspoon sweetener of choice: 2 honey for paleo or for low carb use ¼ teaspoon liquid stevia (or to taste), or other low carb sweetener equivalent

Instructions
 

  • Preheat oven to 300 F, and grease or line 2 cookie sheets with parchment paper.
  • In a large mixing bowl combine all the lemon cookie ingredients. Mix together thoroughly.
  • Place cookie dough in mixing bowl, in the freezer for 15 minutes (helps cookies bake without spreading too much).
  • Once cookie dough is chilled in freezer, use a cookie scoop or spoon to place rounded ½ tablespoon size spoonfuls on the sheet about 1 ½ inches apart. I put 12 spoonfuls on each sheet (24 total)
  • Bake for 20 to 30 minutes, or until golden. Remove from oven and let cool completely. Place sheet with cookies on it in the freezers for 8 to 10 minutes (this will let you spread the lemon cream without it melting).
  • While cookies are chilling, make the lemon cream filling. In a medium mixing bowl combine all the lemon cream filling ingredients. Mix together.
  • Take one cookie, bottom side facing up, and spread a tablespoon of lemon cream on it. Then place 2nd cookie, bottom side down, on top of the cream and gently press the 2 cookies together. Repeat with remaining cookies. Enjoy.
  • Store remaining in covered container in freezer. Defrost a before serving.

*As an Amazon Associate I earn from qualifying purchases.

Notes

Nutritional Data for Low Carb Version (using erythritol & stevia sweetener option and heavy cream): Serving Size:1 sandwich cookie out of 12, Cal: 153, Carbs: 4 g / Net Carbs: 2 g, Fiber: 2 g, Fat : 14 g, Protein: 5 g, Sugars: 1 g, Sodium: 4 mg
Nutritional Data for Paleo Version (using coconut sugar & honey sweetener option and coconut cream): Serving Size: 1 sandwich out of 12, Cal: 196, Protein: 5 g, Carbs: 16 g/ Net carbs: 14 g, Fiber: 2 g, Fat: 13 g, Sugars: 13 g, Sodium: 5 mg
*all nutritional data are estimates based on the products I used*
Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

Stacey

------------------------------------------------------------------------------------------------------------

To find other delicious Low-Carb, Gluten-Free recipes, visit with us on Facebook!
 Please support the team by buying: Gluten Free Low Carb Recipe Cook Books.
------------------------------------------------------------------------------------------------------------
« Chicken Bacon Biscuit Pot Pie
Five Acne Super Tips For Clearer Skin »

Reader Interactions

Comments

    Leave a comment, share a tip, or ask a question. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Rachel @ Grok Grub

    January 20, 2015 at 4:55 am

    Adorable! and I love how you spell out exactly what brands of ingredients and equipment you use, I need to remember to do that!

    Reply

Primary Sidebar

bio headshot-2

Footer

↑ back to top

As Seen In


  • About Us
  • Contact Us
  • Privacy Policy
  • Subscribe to Our Newsletter
  • Disclaimer
  • Terms & Conditions

As an Amazon Associate, I earn from qualifying purchases.


beautyandthefoodie.com Copyright © 2023