Lemon Keto Cookies Double Scooped (Gluten Free, Low Carb)
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!
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Servings: 14 cookies
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.
Tried this recipe?Mention @sugarlesscrystals or tag #sugarlesscrystals!