我的孩子们喜欢复活节的程度几乎和他们喜欢圣诞节的程度一样，对于我的生活，我不明白为什么。We don't really go to any services and I keep a pretty tight lid on the Easter candy.有一些，但不是很多，我们用其他有趣的东西代替塑料鸡蛋。And while I might let them have a few chocolate eggs,我不允许偷窥我家附近的任何地方（啊！). I'm honestly not wild about the day myself.Perhaps it's the required filling and hiding of aforementioned plastic eggs.And you never know what the weather will be like at that time of year.Could be beautiful,in which I will need to hide them outside and be on tenterhooks,hoping my kids don't trample the flower beds.But if it has to be inside,然后我惊恐地看着他们把房子拆散。他们喜欢追逐的刺激，I guess.Me,I'm over it.
我最喜欢的是为复活节晚餐或复活节早午餐准备食谱。betway官网登录And always always Easter dessert.Because that's what every celebration revolves around for me.Dessert.甚至不吃那么多，which of course I enjoy,but the actual making and creation of it.准备工作，the baking,演示文稿。The whole she-bang.And then,you know,the eating part doesn't suck.
我一直在寻找今年想要做的东西，我一直在Instagram上看到这些小饼干杯，充满了芝士蛋糕或生奶油或糕点奶油。谁不喜欢甜饼？after all?I love them,我的孩子爱他们，and we love them all the more when they aren't actually made with sugar.Can we even call them sugar cookies?这是允许的吗？好，它们是糖醋味的，所以我要和它一起去。And since lemon is so timely for Spring and Easter betway官网登录recipes,I wanted lemon sugar cookie cups filled with a rich lemon pastry cream.
我的低碳水化合物，sugar-free sugar cookies wouldn't be what they are withoutBob's Red Mill low carb flours.杏仁粉和椰子粉可以做成和普通面粉一样的外观和味道，有时我还是很惊讶。Sure,it takes some ingenuity and I flatter myself that I have some of that.But really,这是了不起的。有点让你觉得，纯粹是历史上的偶然，小麦成了人们用来烘焙的面粉。如果我们早点意识到碾碎坚果和椰子可以带来美味的食物，maybe we'd all be a lot healthier.而且面筋可以自由启动！!
Cook's Notes: I tried the cookie cups both with and without liners in the muffin tins.我更喜欢光滑的侧面，but the ones in the parchment liners released much more easily.
Preheat the oven to 325F and grease a 12 cavity muffin pan very well (or line with parchment or silicone liners).
在一个大碗里，whisk together the almond flour,coconut flour,baking powder,and salt.
在另一个大碗里，把黄油和甜味剂搅拌均匀。Beat in the egg,lemon zest,香草精，然后加入杏仁粉混合物搅拌，直到面团混合在一起。
将面团擀成12个均匀的球，放入准备好的松饼锅中。Press evenly into the bottom and up the sides of the muffin cups.
烤20到25分钟，or until the cups are puffed and the edges are just golden brown (they won't be completely firm to the touch yet but they shouldn't be mushy either!）
Remove from the oven and re-shape the cookie cavities with the end of a wooden spoon.Let cool in the pan for 15 minutes,then gently loose with a knife and transfer to a baking rack (if you baked them in parchment or silicone liners,they will be easy to remove).
Bring whipping cream to a simmer in a medium saucepan over medium heat.在一个中等大小的碗里，用甜味剂和盐搅拌蛋黄。
Slowly whisk about half of the hot cream into the yolks to temper,then return the yolk/cream mixture back to the saucepan and cook until thickened,再过4到5分钟，whisking constantly.Watch it carefully and do not let it curdle.
Remove from heat and whisk in butter,lemon juice,lemon zest,and lemon extract.在表面撒上黄原胶，用力打匀。用勺子舀到杯子里冷藏直到凝固，about 2 hours.
Garnish with fresh berries and lemon slices.
Serves 12.Each serving has 3.07g NET CARBS.
Food energy: 266kcal
Calories from fat: 222
Total dietary fiber: 2.49g