Keto Lemon Cookies
These keto lemon cookies come topped with a sweet, lemony glaze and are light and refreshing perfect for a summertime dessert!
Servings 20 small cookies
Calories 65kcal
Equipment
Ingredients
Lemon Cookies
- 1 cup almond flour
- 1/3 cup coconut flour
- 1 tsp baking powder
- 1/8 tsp pink himalayan salt
- 4 tbsp butter, softened
- 1/4 cup Low Carb Sugar Substitute
- 1 large egg
- 4 tsp lemon juice
- 1 tsp lemon zest
- 8-10 drops liquid stevia
Glaze
- 1/2 cup Low Carb Sugar Substitute
- 1-2 tbsp lemon juice
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, add almond flour, coconut flour, baking powder, and salt. Whisk until combined and smooth in consistency.
- In a separate bowl, beat softened butter and erythritol until fully incorporated. Add the egg and beat well. Add the lemon juice, zest, and stevia, whisking until combined.
- Add the dry ingredients and combine until a soft dough forms. Chill in the fridge for 10 minutes.
- Roll the cold dough into small balls, about 1-1.5 inches in size, and place on the baking sheet.
- Bake for 10-14 minutes, removed from oven and allow to cool while making the glaze.
- Combine the powdered sweetener with 1 tablespoon lemon juice in a small bowl. Stir until smooth. Add additional lemon juice if needed. Spread on the cooled cookies.
- If desired, garnish with lemon zest prior to serving. Best stored in an air tight container in the fridge up to 1 week.
Video
Notes
Net Carbs: 2g per cookie ball
Yields: 20 cookie balls
Yields: 20 cookie balls
Nutrition
Calories: 65kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Fiber: 1g