THICK AND SOFT KETO LEMON COOKIES

INGREDIENTS

  • 1 1/2 cup Almond Flour
  • 1/2 cup Coconut Flour
  • 2 tsp Cream of tartar
  • 1 tsp Baking Soda
  • 1/2 tsp Xanthan Gum
  • Pinch of salt
  • 1/2 cup Butter (1 stick)
  • 3/4 cup Lakanto Monkfruit (or choice of sweetener)
  • 2 Eggs
  • 1 tbsp Lemon Zest
  • 1 tsp Lemon Extract
  • 1 tbsp Lemon Juice

GLAZE

  • 1/3 cup Lakanto Powdered Sweetener
  • 1 tbsp Almond Milk (or milk of choice), or lemon juice
  • Finely grated lemon zest for garnish, optional

INSTRUCTIONS

  1. Preheat oven to 350F and line baking sheet with parchment paper.
  2. In a large bowl, mix together almond and coconut flours, cream of tartar, baking soda, xanthan gum, and salt.
  3. In a separate bowl, using a mixer, cream together the butter, sweetener, eggs, lemon zest, lemon extract, and lemon juice.
  4. Slowly mix in dry ingrediants and combine to form dough.
  5. Roll the individual cookies into 1-1 1/4″ balls. Flatten balls slightly for desired shape and bake for 10-12 minutes.
  6. Spread the glaze on the cooled cookies. Let stand until the glaze is set, about 10 minutes.

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THICK AND SOFT KETO LEMON COOKIES
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