I’m not a food photographer, but i do love me some pictures of food, especially desserts. Cakes, cookies, candies… yes, I have a terrible sweet tooth. And as someone who tries to maintain a low carb lifestyle (no, it’s not a DIET), I really struggle sometimes to satisfy that tooth. Thank goodness for Pinterest and the internets! Below is my new favorite low carb cookie. If you like shortbread cookies and you’re avoiding sugar, give these a whirl. They are based on Mellissa Sevigny’s (of ibreatheimhungry) Lemon Almond Shortbread Cookie recipe found here. Mellissa is kinda genius so if you are low carb or gluten free you should be following her blog.
Since I’m not so much a lemon girl and I rarely have them on hand, I omitted the lemon rind, added 2 tsp vanilla extract, 1/4 cup chopped pecans, 1/4 cup finely chopped unsweetened baking chocolate (or use the darkest chocolate you can stomach but you’ll be adding carbs) and a little extra Splenda to balance. Voila! The recipe says it makes 16 cookies. My batch made 12 “me size” cookies. I don’t like mine dainty 🙂 Sooooo good with my post nap (theirs not mine) coffee!
I love my original lemon version, but your chocolate chip spin on it sounds like something I have to try ASAP! Thanks for linking back! 🙂