Keto Lemon Cookies
These keto lemon cookies are a low carb and sugar free take on classic lemon crinkle cookies! Simple ingredients and ready in just 15 minutes!
SERVINGS: 18
PREP: 5minutes mins
COOK: 15minutes mins
TOTAL: 20minutes mins
Ingredients:
- 2 cups almond flour (blanched or superfine)
- 1/4 teaspoon salt
- 1 cup granulated sweetener of choice (erythritol or monk fruit sweetener)
- 2 tablespoons lemon zest
- 2 large egg whites, room temperature
- 1 teaspoon lemon extract
- 1-2 drops yellow food coloring (optional)
- 1/4 cup sugar-free powdered sugar
Instructions:
- Preheat the oven to 180°C (350°F). Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine almond flour, salt, granulated sweetener, and lemon zest. Mix well.
- In another bowl, beat the egg whites until soft peaks form. Add lemon extract and yellow food coloring (if using). Gently fold this mixture into the dry ingredients until well combined.
- Place the sugar-free powdered sugar in a separate bowl. Using a 1 tablespoon cookie scoop, scoop out heaping tablespoons of dough and roll them in the powdered sugar until fully coated. Place them on the prepared baking sheet.
- Bake the cookies for about 15 minutes, or until the edges are lightly golden and the tops begin to crackle.
- Remove from the oven and let the cookies cool completely on a wire rack. If some of the powdered sugar has melted into the cookies while baking, you can sprinkle more powdered sugar on top once they are cooled.
Notes:
- Store the lemon cookies at room temperature in an airtight container for up to 1 week. For longer storage, keep them in the refrigerator.
- To freeze the cookies, place them in a ziplock bag and store in the freezer for up to 6 months.
Nutrition (per cookie):
- Calories: 73 kcal
- Carbohydrates: 3g
- Protein: 3g
- Fat: 6g
- Sodium: 38mg
- Potassium: 6mg
- Fiber: 1g
- Vitamin C: 1mg
- Calcium: 27mg
- Iron: 1mg
- Net Carbs: 2g
