Keto Lemon Cookieske

Lemon is one of my favorite summertime flavors because it can be light, refreshing and still indulgent. These Keto Lemon Cookies encompass all of that, plus they are low in carbs, so entirely guilt free! Check out the video down below to see how to make them step by steps.

Keto Lemon Cookies
These keto lemon cookies come topped with a sweet, lemony glaze and are light and refreshing perfect for a summertime dessert!



o 1 cup almond flour
o 1/3 cup coconut flour
o 1 tsp baking powder
o 1/8 tsp pink himalayan salt
o 4 tbsp butter, softened
o 1/4 cup erythritol
o 1 large egg
o 4 tsp lemon juice
o 1 tsp lemon zest
o 8-10 drops liquid stevia

o 1/2 cup powdered erythritol
o 1-2 tbsp lemon juice
US Customary – Metric


u Preheat oven to 350°F and line a baking sheet with parchment paper.
v In a medium bowl, add almond flour, coconut flour, baking powder, and salt.    
    Whisk until combined and smooth in consistency.
w In a separate bowl, beat softened butter and erythritol until fully incorporated. Add   
    the egg and beat well. Add the lemon juice, zest, and stevia, whisking until  
x Add the dry ingredients and combine until a soft dough forms. Chill in the fridge for
    10 minutes.
y Roll the cold dough into small balls, about 1-1.5 inches in size, and place on the
    baking sheet.
z Bake for 10-14 minutes, removed from oven and allow to cool while making the
{ Combine the powdered sweetener with 1 tablespoon lemon juice in a small bowl.   
  Stir until smooth. Add additional lemon juice if needed. Spread on the cooled  
| If desired, garnish with lemon zest prior to serving. Best stored in an air tight
    container in the fridge up to 1 week.


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