Keto Lemon Cookies
These easy Keto lemon cookies are the perfect combination of tart, zesty and sweet. A must make for lovers of summer and of all things lemon!
Servings: 12
Calories: 150kcal
Ingredients
Lemon Cookies
- ¼ cup / 55g / 2 oz cream cheese full fat
- ¼ cup / 55g / 2 oz butter unsalted, softened
- 5 tablespoon powdered erythritol (6 tablespoon if you like a sweet cookie)
- 1 egg medium
- 2 cup / 200g almond flour use 2 tablespoons less for super-fine almond flour
- 4 tbsp lemon juice (circa 1 large lemon)
- zest of 1 lemon
Lemon Glaze
- ¼ cup / 30g powdered erythritol
- 1.5 tablespoon lemon juice
- lemon zest, to taste
Instructions
- Cream the butter, cream cheese, 4 tablespoon lemon juice and lemon zest together with the powdered erythritol until smooth. Use a food processor or an electric mixer.
- Add the egg and mix until well-combined. Last, add the almond flour and mix.
- The dough is fairly soft at this stage. Wrap it in cling film and place either in the fridge for 20 - 30 minutes or in the freezer for about 10 minutes.
- Pre-heat the oven to 180 Celsius / 356 Fahrenheit.
- Line a baking tray with parchment paper. Form 12 cookie dough balls and place them on the tray, flattening them slightly with your hand.
- Bake for 15 minutes or until lightly browned at the bottom (and ever so slightly browned on top).
- Remove from the oven and let cool completely.
- Stir together the lemon juice, powdered erythritol and lemon zest for the glaze and spread over the cooled cookies.
Video
Notes
One cookie weighed on average 30 grams and has 2 g net carbs. The cookies are generous in size and I think one cookie makes a good portion.
The cookies are very fragile when hot. They firm up once they cool down. Avoid handling them while they are still warm.
Nutrition
Serving: 30g | Calories: 150kcal | Total Carbohydrates: 3.6g | Protein: 4.4g | Fat: 14.3g | Saturated Fat: 4g | Sodium: 23mg | Fiber: 1.7g | Sugar: 1.1g