Photo from kirbiecravings.com
Lemon taste is amplified in these delightful and fragrant keto lemon cookies. There's lemon zest and juice in the cookie dough, and additional lemon juice in the frosting, coupled with a sprinkle of salt to bring out the zestiness (a pinch of salt is the trick to helping bring out flavor from other ingredients). Allow the lemon aroma to fill your kitchen!
Because they are so simple to create, they can serve as your go-to dish for a light but filling keto dessert. They're so delicious you won't believe they're keto, and they're so keto that they won't interfere with your ketosis.
INGREDIENTS
FOR THE COOKIES
2 cups blanched almond flour (224g), such as Bob's Red Mill
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
8 tbsp (4 oz) room temperature unsalted butter
Lakanto Classic granulated sweetener, 1/3 cup (64g)
1 tablespoon lemon zest
a single large egg
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
FOR THE ICING
1/2 cup Lakanto Powdered Monkfruit Sweetener (96g)
3 tablespoons fresh lemon juice
1 tsp fine sea salt
KETO LEMON COOKIES RECIPE
1. Combine almond flour, baking soda, and salt in a small mixing basin; stir well. In a large mixing basin, cream together the butter, sweetener, and lemon zest with an electric mixer until light and fluffy. Scrape down the edges of the bowl and continue to beat. Scrape down the sides of the bowl and beat again after adding the egg, lemon juice, and vanilla. (The mixture will curdle; this is normal.)
2. Combine flour mixture and butter mixture; beat on low speed just until combined. Refrigerate for at least 1 hour and up to overnight.
3. Preheat the oven to 350°F and line a large baking sheet with parchment paper. Using a 1-tablespoon scoop, portion the dough and arrange it on a baking sheet 1 inch apart (do not flatten). Bake for 10 to 12 minutes, or until the edges start to turn golden. Allow 5 minutes on the baking sheet on a wire rack before transferring cookies to rack to cool completely.
4. In the meantime, prepare the frosting. Combine powdered sweetener, lemon juice, and a pinch of salt in a small bowl (add more sweetener to thicken or more lemon juice to thin out, if needed). 1 teaspoon frosting should be spread on each cookie. Serve immediately, or cover and refrigerate.