Keto Lemon Cookies
These keto lemon cookies are soft, chewy and the perfect low carb treat for spring and summer. They're easy to make with only 5 ingredients and topped with a simple 2 ingredient glaze. They have just the right balance of sweetness and lemony tang and are gluten free, grain free and sugar free.
Ingredients
- 1/2 cup unsalted grass-fed butter , softened to room temperature (can use ghee for paleo OR vegan butter OR 1/3 cup refined coconut oil)
- 1.5 tablespoons fresh lemon juice , (about 1/2 lemon)
- 1.5 teaspoons lemon zest , (about 1/2 lemon)
- 1 teaspoon vanilla extract
- 1/3 cup powdered monk fruit sweetener , or sub with powdered maple sugar (blend maple sugar in a coffee grinder or high-speed mixer for paleo) or preferred sweetener of choice
- 1 cup superfine blanched almond flour , + 2 tablespoons (measured correctly with the spoon and level method)
Two options for the Glaze
Keto Glaze
- 1/3 cup powdered monk fruit sweetener or preferred powder sweetener of choice
- 2-3 teaspoons unsweetened almond milk or milk of your choice
- 1/2 tsp lemon juice
Paleo Glaze
- 1/3 cup coconut butter (manna) , melted
- 2-3 tbs maple syrup or preferred liquid sweetener
- 1/2 tsp lemon juice
Instructions
-
Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
-
In a large mixing bowl using an electric mixer, cream the butter until light and fluffy. Add the lemon juice and lemon zest and continue mixing until combined.
Add vanilla, then sweetener and almond flour and mix until the dough comes together.
-
Roll cookie dough into 9 balls, approximately 1.5 tablespoons of dough each or use a small cookie scoop. If the dough seems too wet, add up to 1 tablespoon of almond flour.
-
Bake in a preheated oven at 350 F degrees for approximately 8-10 minutes or until golden on the edges. Carefully transfer cookies to a wire rack to cool completely.
TO MAKE THE GLAZE:
Keto Glaze
-
While the cookies are baking, whisk together the powdered sweetener, milk and lemon juice until smooth.
Add more milk or sweetener until desired consistency is reached. Drizzle over cooled cookies and enjoy immediately or place in the refrigerator until set.
Paleo Glaze
-
While the cookies are baking, melt the coconut butter in the microwave in 20 second increments or over the stove and whisk until melted and smooth. Add maple syrup and lemon juice and whisk again, until combined.
Drizzle over cooled cookies and enjoy immediately or place in the refrigerator until set.
