Keto Cream Cheese Lemon Cookies: Delightfully Delicious!
These keto cream cheese lemon cookies are delightfully delicious, combining the tangy flavor of lemon with the richness of cream cheese for a perfect low-carb treat.
Equipment
- mixing bowl
- mixer
- baking sheets
- parchment paper
- whisk
Ingredients
- 2 cups blanched almond flour
- 1 large egg
- 5 tbsp softened butter
- 2 oz softened full-fat cream cheese at room temperature
- 1 tsp lemon flavoring
- 2 tsp grated lemon zest fresh
- 2 tbsp lemon juice
- 1 tsp baking powder
- ½ cup powdered low-carb sweetener
Lemon Icing
- ¼ cup powdered low-carb sweetener
- ½ tsp lemon zest
- 1.5 tbsp heavy cream
- 1 tbsp lemon juice
Instructions
- Mix almond flour and baking powder in a large bowl, then set aside.
- Beat cream cheese and butter together until smooth.
- Add powdered sweetener to the cream mixture and mix until fluffy.
- Incorporate egg, lemon flavoring, lemon zest, and lemon juice into the cream mixture.
- Gradually add almond flour mixture to the wet ingredients until a dough forms.
- Cover dough with plastic wrap and refrigerate for at least 2 hours.
- Preheat oven to 350°F and prepare baking sheets with parchment paper.
- Scoop dough into balls and place on baking sheets, spacing them apart.
- Bake for 12 to 16 minutes until bottoms are golden brown.
- Whisk icing ingredients until smooth and apply once cookies are cool.
Notes
Use full-fat block cream cheese for best results; avoid low-fat versions. Ensure all ingredients are at room temperature before mixing to avoid lumps.