Sugarfree Lemon Drop Biscuit with Candy Crunch (Banting, Keto, Diabetic, Glutenfree)
Bright, tangy, and totally sugar-free — these Lemon Drop Biscuits with Candy Crunch are a sweet little bite of sunshine for anyone living the keto, Banting, or diabetic lifestyle. With a soft almond-coconut biscuit base and a luscious lemon cream cheese glaze, they’re finished with a colourful candy crunch. Perfect for teatime, party platters, or gifting, these treats are as pretty as they are delicious.
(Yields 14 -16 medium biscuits)
INGREDIENTS:For the biscuit:
1 & 1/2 Cup Almond Flour
8 Tbsp Desiccated Coconut
1 tsp Vanilla Essence
3 Tbsp Xylitol
6 Tbsp Milk
6 Tbsp Soft Butter
2 tsp Baking powder
1 Egg
For the lemon drop icing:
2 Tbsp Cream Cheese (At room temperature)
2 Tbsp Soft Butter
2 Tbsp Xylitol
1 Tbsp Lemon juice
1 Tbsp Cream
For the candy crunch:
Caring Candies Sugar–Free Fruity-Flavoured candies
INSTRUCTIONS:
Make the biscuits: Whisk the butter & xylitol till creamy. Add the egg, milk and vanilla and whisk till fluffy. Mix all the dry ingredients together in a bowl. Add the egg mix and mix well. Scoop slightly heaped Tbsp fulls onto a buttered, wax paper lined biscuit sheet pan. Leave enough room for the biscuits to expand. Bake for 10 -12 minutes or till firm and brown in a preheated oven of 180 deg C. Allow to cool and peel off of the wax paper.
Add the topping: Whisk ingredients together till glossy and thick. Scoop the lemon icing onto the biscuit and sprinkle crushed candies (or chopped chocolate) on top.
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