Keto Lemon Cheesecake Cookies: A Sweet, Guilt-Free Treat!
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Diet: Low Calorie
Description
Keto Lemon Cheesecake Cookies: A Sweet, Guilt-Free Treat!
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup cream cheese, softened
- ½ cup granulated erythritol (or preferred keto sweetener)
- 1 large egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the softened cream cheese and erythritol. Beat with an electric mixer until smooth and creamy.
- Add the egg, lemon juice, lemon zest, and vanilla extract to the mixture. Mix until well combined.
- In a separate bowl, whisk together the almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Using a tablespoon, scoop out the dough and place it onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each cookie with the back of a spoon or your fingers.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a more intense lemon flavor, increase the lemon zest to 2 tablespoons.
- Add a pinch of turmeric for a natural yellow color without altering the flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 0g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
