If you’re on a keto diet and craving something sweet, look no further than these delightful Keto Lemon Cookies! Bursting with a zesty lemon flavor, these cookies are the perfect low-carb treat to satisfy your sweet tooth without straying from your dietary goals. Easy to make and absolutely scrumptious, these cookies will become a staple in your baking repertoire.
Why It Works Every Time
The secret to these Keto Lemon Cookies lies in the balance of flavors and textures. The creamy richness of the cream cheese and butter forms a delectable base, while the almond flour provides a light, nutty flavor that complements the refreshing lemon. Using powdered erythritol ensures that these cookies remain sugar-free while still providing the sweetness you desire. Plus, the addition of fresh lemon juice and zest adds a bright, tangy kick that elevates these cookies to a whole new level.
Ingredient Breakdown
- Cream Cheese (Full Fat) – 1/2 cup (55g / 2 oz): Adds richness and moisture to the cookies while keeping them low in carbs.
- Unsalted Butter – 1/2 cup (55g / 2 oz): Provides a classic buttery flavor and texture.
- Powdered Erythritol – 5 tablespoons (or 6 for sweeter cookies): A natural sweetener that keeps the cookies sugar-free.
- Medium Egg – 1: Acts as a binding agent, helping the cookies hold their shape.
- Almond Flour – 2 cups (200g): The primary flour substitute that’s low in carbs and gluten-free.
- Lemon Juice – 4 tablespoons: Infuses the cookies with a refreshing citrus flavor.
- Zest of 1 Lemon: Provides an intense lemon aroma and flavor.
- Powdered Erythritol – 1/4 cup (30g): For the glaze, enhancing the sweetness without added sugar.
- Lemon Juice – 1.5 tablespoons: For the glaze, adding a tangy finish.
- Lemon Zest – to taste: For garnish and extra flavor.
Appliances & Accessories
- Mixing Bowls: You’ll need a couple for mixing the dough and the glaze.
- Electric Mixer: A hand or stand mixer is perfect for creaming the butter and cream cheese.
- Baking Sheet: A lined or greased baking sheet will prevent the cookies from sticking.
- Cookie Scoop: For evenly sized cookies, a scoop is a handy tool.
- Cooling Rack: Essential for letting the cookies cool properly after baking.
Cook Keto Lemon Cookies Like This
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Cream the Buttery Mixture
In a large mixing bowl, combine the softened cream cheese and unsalted butter. Using an electric mixer, beat until the mixture is smooth and creamy.
Step 3: Add Sweetness and Egg
Add the powdered erythritol and the medium egg to the creamed mixture. Continue to mix until well incorporated and fluffy.
Step 4: Incorporate the Dry Ingredients
Gradually add the almond flour, lemon juice, and lemon zest into the wet mixture. Mix on low speed until the dough forms and is just combined. Be careful not to over-mix.
Step 5: Scoop and Shape
Using a cookie scoop, portion out the dough onto the prepared baking sheet, leaving space between each cookie, as they will spread slightly.
Step 6: Bake
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to avoid over-baking.
Step 7: Cool the Cookies
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
Step 8: Prepare the Glaze
In a small bowl, whisk together the powdered erythritol, lemon juice, and additional lemon zest until smooth. Adjust sweetness to taste.
Step 9: Glaze the Cookies
Once the cookies have completely cooled, drizzle the glaze over the top of each cookie. Allow the glaze to set for a few minutes.
Make It Your Way
- For Extra Flavor: Add a pinch of salt to enhance the sweetness and balance the flavors.
- For a Crunchy Texture: Incorporate chopped nuts or seeds into the dough.
- Experiment with Extracts: A splash of vanilla or almond extract can add a unique twist.
- Adjust Sweetness: If you prefer a sweeter cookie, feel free to increase the amount of erythritol.
Pitfalls & How to Prevent Them
While making Keto Lemon Cookies is relatively straightforward, here are some tips to avoid common pitfalls:
- Over-Mixing: Mix just until combined to keep the cookies tender.
- Incorrect Oven Temperature: Use an oven thermometer to ensure accurate baking temperatures, as ovens can vary.
- Too Much Flour: Measure almond flour correctly; too much can lead to dry cookies. If using super-fine almond flour, reduce the amount slightly.
- Not Allowing Cookies to Cool: Allow cookies to cool properly before glazing to maintain texture.
Save It for Later
If you have any leftover Keto Lemon Cookies, store them in an airtight container at room temperature for up to a week. Alternatively, you can freeze them for longer storage. Just make sure they are completely cooled before placing them in a freezer-safe container. To enjoy, simply thaw at room temperature or warm them slightly in the microwave.
Quick Questions
Can I substitute almond flour with another flour?
For a keto-friendly alternative, you can use coconut flour, but you’ll need to adjust the quantity, as coconut flour absorbs more moisture. A general rule is to use 1/4 cup of coconut flour for every cup of almond flour.
How do I know when the cookies are done baking?
The cookies should be lightly golden around the edges but still soft in the center. They will set as they cool. Avoid over-baking to prevent a dry texture.
Can I use regular sugar instead of erythritol?
Yes, but keep in mind that using regular sugar will increase the carb content and will not keep the cookies keto-friendly.
What can I do if my cookie dough is too sticky?
If your dough feels too sticky, you can refrigerate it for 30 minutes to help firm it up before scooping and baking.
That’s a Wrap
Now that you have the complete guide to making Keto Lemon Cookies, it’s time to roll up your sleeves and get baking! These cookies are not just delicious; they also fit perfectly into a low-carb lifestyle. With their zesty flavor and satisfying texture, they are sure to become a favorite treat for both keto dieters and non-dieters alike. Enjoy every bite of your guilt-free indulgence!
Keto Lemon Cookies
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheet
- Cookie Scoop
- Cooling rack
Ingredients
- 1/2 cup Cream Cheese (Full Fat) softened
- 1/2 cup Unsalted Butter softened
- 5 tablespoons Powdered Erythritol or 6 for sweeter cookies
- 1 medium Egg
- 2 cups Almond Flour
- 4 tablespoons Lemon Juice fresh
- 1 Lemon Zest from 1 lemon
- 1/4 cup Powdered Erythritol for glaze
- 1.5 tablespoons Lemon Juice for glaze
- Lemon Zest to taste, for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the softened cream cheese and unsalted butter. Using an electric mixer, beat until smooth and creamy.
- Add the powdered erythritol and the medium egg to the creamed mixture. Mix until well incorporated and fluffy.
- Gradually add the almond flour, lemon juice, and lemon zest into the wet mixture. Mix on low speed until dough forms and just combined. Do not over-mix.
- Using a cookie scoop, portion out the dough onto the prepared baking sheet, leaving space between cookies.
- Bake for 12-15 minutes, or until edges are lightly golden. Watch carefully to avoid over-baking.
- Remove from oven and let cookies cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
- In a small bowl, whisk together powdered erythritol, lemon juice, and additional lemon zest until smooth for the glaze. Adjust sweetness to taste.
- Once cookies are completely cooled, drizzle glaze over each cookie and allow to set for a few minutes.
Notes
- Add a pinch of salt to enhance sweetness and flavor balance.
- For a crunchy texture, incorporate chopped nuts or seeds into the dough.
- Experiment with vanilla or almond extract for a unique twist.
- Adjust erythritol amount to make cookies sweeter if desired.
- Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
