Keto Lemon Cookies
This is a
recipe for keto lemon cookies. It is made from coconut flour and has a tangy
lemon frosting.
Ingredients
Lemon
Cookies
- 1 egg medium
- 4 tbsp lemon juice (circa 1 large lemon)
- 5 tbsp powdered erythritol (6 tbsp if you like a sweet cookie)
- 1/4 cup / 55g / 2 oz butter unsalted
- 1/4 cup / 55g / 2 oz cream cheese full fat
- zest of 1 lemon
- 2 cup / 200g almond flour NOT super-fine. Ground almonds / almond meal works well
Lemon Glaze
- lemon zest, to taste
- 1.5 tbsp lemon juice
- 1/4 cup / 30g powdered erythritol
Instructions
First, cream
butter, cream cheese, 4 tablespoons lemon juice and lemon zest with powdered
erythritol until smooth. Use a food processor or an electric mixer.
Then, add
the egg and mix until homogeneous. Finally, add the almond flour and mix.
The dough is
quite soft at this point. Wrap it in plastic wrap and place it in the
refrigerator for 20 to 30 minutes or in the freezer for about 10 minutes.
Preheat the
oven to 180 degrees Celsius / 356 degrees Fahrenheit.
Line a
baking sheet with parchment paper. Form 12 cookie dough balls and place them on
the tray, flattening them out slightly with your hand.
Bake for 15
minutes or until lightly browned at the bottom (and still lightly browned at
the top).
Remove from
the oven and let cool completely.
Combine
lemon juice, powdered erythritol and lemon zest for frosting and spread over
cooled cookies.
Happy
Cooking Time.
