Keto Lemon Cookies
User Reviews
5
Keto Lemon Cookies
Description
The Keto Lemon Cookies use full-fat cream cheese and unsalted butter creamed with erythritol, lemon juice, and lemon zest to create a smooth base. Adding an egg and almond flour forms a soft dough that is chilled before shaping. Baking at 180°C (356°F) yields cookies lightly browned at the bottom with a delicately tender texture that firms as they cool. The lemon glaze spread atop the cooled cookies imparts a bright, sweet, and slightly tart finish.
The combination of almond flour and dairy make these cookies soft and rich, with a lemon flavor that stands out from the sweetness. They are relatively large, with each cookie weighing about 30 grams and containing 2 grams of net carbs.
These cookies should be handled gently when warm to avoid breaking, as they are fragile before setting. They can be served as a treat alongside tea or coffee and provide a sweet option for those limiting carbohydrate intake.
Ingredients
Lemon Cookies
- ¼ cup / 55g / 2 oz cream cheese full fat
- ¼ cup / 55g / 2 oz butter unsalted, softened
- 5 tablespoon erythritol 6 tablespoon if you like a sweet cookie, powdered
- 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 lemon of 1
Lemon Glaze
- ¼ cup / 30g erythritol powdered
- 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.
Notes
- Each cookie weighs approximately 30 grams and contains about 2 grams of net carbs.
- Handle cookies carefully when warm as they are fragile and firm up after cooling.
- Cooling completely before applying glaze helps maintain cookie integrity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Serving | 30g | |
| Calories | 150kcal | 8% |
| Total Carbohydrates | 3.6g | 1% |
| Protein | 4.4g | 9% |
| Fat | 14.3g | 22% |
| Saturated Fat | 4g | 20% |
| Sodium | 23mg | 1% |
| Fiber | 1.7g | 7% |
| Sugar | 1.1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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