Lemon keto cookies made with almond flour and coconut flour. Topped with a keto lemon cheesecake icing making these the best gluten-free lemon cookies!
I am now proclaiming Sugarless Crystals home of the double scooped keto cookie. I feel every brand is known for something so it’s only right.
My first cookie in the line up is a lemon keto cookie due to springtime arriving. It is super easy to make with only a few ingredients. Not to mention it features a lemon keto cheesecake style icing to go with it.
A bit of sour and tart in a perfect spring snack. Beef gelatin powder gives it a somewhat chewy texture that you just can’t skip. Once you taste the difference it makes you will see why it is added into all of my keto cookies recipe.
Keto cookies with almond flour
Almond flour is very popular and easy to find nowadays. Via the internet or your local grocery store it’s not very easy to miss it. I use it because it helps produce the best textured keto desserts you will ever have.
I review recipes all the time on my YouTube channel and I have yet to see a better combination. Although, I must say it isn’t ideal on its own. A match made in heaven when mixed with a small amount of coconut flour. It doesn’t take much at all.
How to make lemon keto cookies:
I have found using room temperature butter over melted butter produces the best keto cookies recipe. So start with blending the unsalted butter with your hand mixer.
Add in heavy cream, liquid stevia, and lemon extract. Don’t add the egg until you mix the flour into the blended butter that way it really works its way through the cookie. If you add the egg first it will break apart the butter and it won’t take into the flour as well.
For your dry ingredients mix almond flour, coconut flour, beef gelatin powder, granulated sweetener and salt. After that now you can add your dry and wet together. Get the butter really flowing through the flour.
Lastly, add in one egg into the dough. It will help combine everything in the end.
At this point use your cookie scoop to create the double scooped keto cookie that I will soon to be known for. For any help just see the video in this post to see exactly how I do it.
Sugar free cream cheese icing
In this recipe I feature a tart lemon cream cheese icing. Here I am able to use real lemon juice unlike in baking. What this does is bring in a wonderful tart flavor to round out the lemon aspect of the cookie. If watching calories you do have the option to skip but I highly recommend it!
Helpful recipe tips:
- Place cream cheese icing back in refrigerator after preparing. This will help the icing harden back up so it isn’t too runny when you go to use it. 15-30 minutes max because you don’t want it so hard it the icing won’t spread.
- Using softened butter. This will help produce a more dense cookie versus melting the butter were it will be very soft and cake-like.
- Storing keto cookies, place them in the refrigerator with a lid on. This will keep them from drying out. Before eating you can pull them out for a little in order to come to room temperature. Do the same for the icing.
Macros
per cookie with cream cheese icing, recipe makes 14 cookies
Calories 197
Fat 19g
Net carb 1g
Protein 4g
without cream cheese icing
Calories 166
Fat 16g
Net carb 1g
Protein 3g
Lemon Keto Cookies Double Scooped (Gluten Free, Low Carb)
Ingredients
lemon cream cheese icing
- 4 ounces Cream Cheese
- 1 tablespoon Sour Cream
- 2 tablespoon Powdered sweetener
- 2 tablespoon Lemon juice
lemon keto cookies
- 1.5 cup blanched almond flour
- 2 tablespoon Coconut flour
- 2 teaspoon beef gelatin powder
- 1/4 cup granulated sweetener
- 1/4 teaspoon Salt
- 10 tablespoon Unsalted Butter (if using salted butter take salt out of dry ingredients)
- 2 tablespoon Heavy cream
- 1 teaspoon Liquid stevia or liquid monk fruit
- 1 teaspoon Lemon extract
- 1 large Egg
Instructions
lemon cream cheese icing
- Bring cream cheese to room temperature
- Combine all ingredients in no particular order and blend. Then place in refrigerator 15-30 minutes to harden up a little. Not so hard you can't spread it.
lemon keto cookies
- Bring butter to room temperature
- preheat oven to 300ºF
- Combine almond flour, coconut flour, beef gelatin powder, granulated sweetener and salt
- Cream butter, heavy cream, liquid stevia and lemon extract. Leave egg out for now
- Combine dry and wet with hand mixer. Make sure everything is mixed well then combine egg in last
- using a double scoop method with a cookie scoop place on a non stick surface. Place in preheated oven and bake for 15-20 minutes checking at 15 minute mark. When down edges will be brown
Notes
Tips
- Room temperature ingredients are highly recommend. Heavy cream is fine out of the refrigerator.
- When double scooping with cookie scoop I place one on top of another as I show in video.
2 Comments
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