Published July 29, 2019 . Last modified August 15, 2019 By Katrin six Feedback
Tangy, zesty and gently sweet: these Keto lemon cookies are straightforward to make, delightfully soft and moist and just ideal with a cup of tea or as an following-dinner deal with. We consider they taste of summer! Sugar free, gluten free and low carb.
I’m a large fan of all issues lemon. You may have come across some of the lemon recipes on my site – there are fairly a few! There’s the sugar free lemon mug cake which is ready in minutes, an amazingly creamy Sugar Free of charge Lemon Curd, this zingy minimal carb Lemon Cheesecake a sugar free lemon sorbet and, of course, my (extremely well-known) Keto Lemon Bars. All really worth making if you like lemons!
Basically, it was time to add keto lemon cookies to my repertoire.
These really tasty, amazingly moreish sugar free of charge cookies have evolved from my raspberry thumbprint cookies, which are primarily almond flour cream cheese cookies with a raspberry topping. I tweaked the recipe and additional A lot of lemon juice and zest to flip them into fantastic small bites of summer season.
What I adore about this recipe – apart from the lemon taste – is the encounter that the cookies are soft and crumbly. They’re actually moist in the centre, virtually like a small cake.
The size of these cookies is rather generous. I created 12 big cookies. If you favor smaller cookies, the recipe could effortlessly be stretched to 20 tiny bitesized ones.
How to make Keto lemon cookies – phase by phase:
one.) Cream the butter, cream cheese, four tbsp lemon juice and the zest of one lemon with each other with the powdered erythritol until finally smooth. Use a meals processor or an electrical mixer.
2.) Now include the egg and mix right up until properly-combined. Your combine will be quite liquid.
3.) Add the almond flour and blend…
4.) …until you have a dough.
The cookie dough will be really soft at this stage. Merely chill it both in the fridge for twenty – 30 minutes or in the freezer for about 10 minutes to make it effortless to manage.
5.) Form 12 cookie dough balls and spot them on a baking sheet lined with parchment paper. Flatten them with your hands to type thick discs. Then bake them for about 15 minutes until finally they are firm on top (and ever so slightly browned).
6.) Time for the glaze! It’s basically lemon juice mixed with powdered sweetener and lemon zest. Stir it together and spoon or drizzle more than the cooled cookies.
Recipe suggestions and variations:
I don’t like my cookies too sweet. If you have a sweet tooth, feel totally free to enhance the amount of sweetener in the dough by a single or far more tablespoons. Nonetheless, hold in mind that the glaze is Really sweet.
Definitely don’t miss out the lemon zest. It takes these cookies from Keto lemon cookies to Keto LEMON cookies. It adds a fragrant note that is merely irresistible.
I utilised ground almonds in this recipe. This is equivalent to typical (coarser) blanched almond flour in the US or almond meal. I consider it works truly well for soft cookies like these and gives them a moist, grainy, rustic texture.
If you wanted to use super-fine almond flour (that’s the type that seems just like white wheat flour), you’d Definitely require to use significantly less of it as it’s way more absorbent. I’d go for no far more than one 1/2 cups or 150 grams.
With a couple of basic tweaks, you can make these cookies crunchy – far more in the style of a shortbread. Simply double the amount of butter, depart out the cream cheese and use an egg white only as an alternative of the total egg. Also, make certain your cookies are flatter. Bake right up until browned.
If you only have granulated sweetener, you can merely blitz it in a meals processor to powder it.
Keep in an air-tight container in the fridge for up to a week. Ideal for freezing.