KETO LEMON COOKIES

VEGAN

INGREDIENTS

DRY INGREDIENTS – 1 ⅓ cup Almond Flour – 2 tbsp Coconut Flour – ¼ cup Erythritol – ½ tsp Baking Soda LIQUID INGREDIENTS – ¼ cup Lemon Juice  – ¼ cup Coconut oil – 1 tbsp Lemon Zest  SUGAR-FREE LEMON GLAZING – ¼ cup Erythritol – 2 tsp Lemon Juice – 1 tsp Coconut Oil  – 1 tbsp Lemon Zest

Mix Dry Ingredients

In a medium mixing bowl, combine all the dry ingredients: almond flour, coconut flour, sugar-free crystal sweetener, and baking soda. Set aside.

1

Mix Dry and Wet Ingredients

Pour liquid onto dry ingredients, add lemon zest if desired, and combine until it forms a cookie dough.

2

Shape a Ball

Shape a dough ball. The batter should be soft, buttery, and not dry.

3

Refrigerate

Refrigerate for 10 minutes, wrapped in a piece of plastic wrap or in the mixing bowl covered with a silicone lid.

4

Cut Dough Evenly

Remove the dough from the fridge and shape 8 even cookie dough balls. You can weigh the dough if you want precision.

5

Make Small Balls

Roll each ball in your hands to shape smooth cookie dough balls.

6

Shape Cookies

Place each ball on the cookie tray, leaving a thumb-size space between each ball. Press the balls slightly with the palm of your hand to flatten.

7

Bake 

Bake for 15 minutes in an oven preheated to 350°F (180°C). The middle will stay slightly soft, and that is the texture you want.

8

Prepare Glazing

In a small mixing bowl, combine the sugar-free powdered sweetener, coconut oil, and lemon juice.

8

Glaze the Cookies

Drizzle the glazing onto the cold cookies. Place the cookies for 2 minutes in the freezer to set.

9

NET CARBS FAT PROTEIN

4.2 grams

11.3 grams

3.4 grams

SERVINGS

TIME

Serving: 1 Cookie Makes: 8 Cookies

Prep: 10 Minutes Cook: 15 Minutes

KETO LEMON COOKIES

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