Keto Lemon Cookies
It's a recipe for keto lemon cookies. It's made with coconut flour and has a tangy lemon icing.
Ingredients
Keto Lemon Cookies
- ¾ cup of coconut flour
- 1 ½ teaspoons of baking powder
- ¼ teaspoon salt
- 1/2 cup (1 stick) of softened butter
- 4 ounces of softened cream cheese
- ¾ cup sugar substitute
- 4 eggs
- 1 tablespoon of heavy whipping cream
- 1 teaspoon of lemon extract
- 1 tablespoon of grated lemon peel
Keto Lemon Glaze:
- 1/2 cup of confectioners’ sugar substitute
- 2 tablespoons of lemon juice
- 1 tablespoon of heavy whipping cream
- 1/4 teaspoon of lemon extract
Instructions
Keto Lemon Cookies
- Pre-heat oven to 350 degrees.
- In a medium-sized bowl mix together the coconut flour, baking powder, salt and set aside.
- In another bowl using an electric beater, mix together the softened butter, cream cheese, sugar substitute, lemon peel, and extract, until fully combined.
- Then add the 4 eggs one at a time beat well after each addition.
- Add the whipping cream and combine until fully incorporated..
- Then add the dry ingredients to the wet mixture, mix well until batter is combined.
- Chill the dough for ½ hour in the refrigerator before baking.
- Using a tablespoon or small cookie scoop measure out the cookie dough and roll the cookie dough to form balls.
- Lightly flatten the cookie dough balls unto a lightly greased cookie sheet.
- Bake for 15 minutes or until lightly brown around the edges.
- Allow cookies to cool for 30 minutes before icing with the keto lemon glaze.
Keto Lemon Glaze
- Combine the confectioners sugar substitute with the 2 tablespoons of lemon juice and lemon extract.
- Then add 1 to 2 tablespoon of heavy whipping cream to thin the glaze. Start with 1 tablespoon of cream and more if needed.
- Drizzle the top of the fully cooled lemon cookies and allow the glaze to set before eating.
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