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.
per cookie with cream cheese icing, recipe makes 14 cookies
Net carb 1g
without cream cheese icing