Description
A refreshing and zesty treat, these Keto Lemon Bar Cookies are perfect for satisfying your sweet tooth while staying low-carb.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol (or your preferred keto sweetener)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- For the glaze: 1/2 cup powdered erythritol
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt. Mix well.
- In another bowl, cream together the softened butter and erythritol until light and fluffy.
- Add the egg, vanilla extract, lemon juice, and lemon zest, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Spread the dough evenly in the prepared baking pan.
- Bake for 20-25 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Allow the cookies to cool in the pan for about 10 minutes, then lift them out using the parchment paper and let them cool completely on a wire rack.
- For the glaze, whisk together powdered erythritol, lemon juice, and lemon zest until smooth.
- Drizzle over the cooled cookies, cut into squares, and serve.
Notes
- For a richer flavor, consider adding a teaspoon of lemon extract to the dough.
- You can also substitute the lemon juice with lime juice for a different citrus twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 0g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg