KETO LEMON CREAM CHEESE COOKIES – Low Carb, Gluten Free, No Sugar Added
These soft lemon cream cheese cookies do not only look pretty but taste great! If you love lemon anything, you must try these cookies! I even love the bitterness of these baked lemon slices. However, if you are not a fan of the bitter taste of cooked lemons, simply omit the slices (but doing so will make your cookies look very simple), or you can remove pith and rind as much as you can. If you leave the rind like I did, slice your lemon very very thinly. Mine were about 0.04 inch (1 mm) thick. If the rind is too thick, they will taste a bit bitter as described above and it’ll also be hard to bite off.
Don’t press your cookies too hard before baking. They will flatten while baking, so you can just place lemon slices on top of your cookies and press very very lightly. Trust me! Then, bake 16 – 20 minutes or until a bit brown around the edges.
This is one of my first videos that I shot with my new camera which I’m still learning how to use, so there are many blurry scenes in the video below. Sorry about that!
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Keto Lemon Cream Cheese Cookies / Low Carb / Gluten Free / No Sugar Added
- 2 Lemons (Remove wax with vegetable brush)
- 3.5 oz (100 g) Almond Flour (About 1 cup: I always measure by weight)
- 1 tbsp Stevia Powder
- 1/2 tsp Baking Powder
- 1.5 oz (42 g) Unsalted Butter, Softened
- 1 oz (28 g) Cream Cheese, Softened
- 1 Egg
- 1 tsp Vanilla Extract
- Powdered Sweetener (Optional)
Preheat the oven to 110 C / 230 F.
Trim the ends of one of the lemons and slice thinly into 13 - 14 slices. (See the Recipe Notes below.)
Place the lemon slices on a baking sheet lined with parchment paper.
Bake for 20 minutes.
Zest the other lemon. (Should yield about 1 tbsp. Use all of it later.) Then, cut it in half and juice. (Use only 1 tbsp later.)
Preheat the oven to 160 C / 320 F.
Whisk together the almond flower, stevia, and baking powder in a bowl.
In another bowl, beat the cream cheese and butter.
Add the egg, vanilla, lemon zest, and 1 tbsp lemon juice. Beat to combine.
Beat in the almond flour mixture until well combined.
Use a cookie scoop to scoop 13 – 14 balls of the dough onto the baking sheet lined with parchment paper.
Place one baked lemon slice on top of each ball and press very very lightly. (Do not flatten because they will flatten while baking.)
Bake for 16 – 20 minutes, until the edges are lightly golden.
Allow to cool for 5 minutes on baking sheet, and then transfer to a wire rack to cool completely.
(Optional) Dust with the powdered sweetener.
Keep refrigerated in an air tight container or a ziploc bag.
They freeze well. Defrost in the fridge for a few hours.
If you are not a fan of the bitter taste of cooked lemons, simply omit the slices (but doing so will make your cookies look very simple), or you can remove pith and rind as much as you can. If you leave the rind like I did, slice your lemon very very thinly. Mine were about 0.04 inch (1 mm) thick. If the rind is too thick, they will taste a bit bitter as described above and it'll also be hard to bite off.
Per Cookie (1/14):
Calories 84 kcal, Protein 2.4 g, Total Fat 7.6 g, Total Carbohydrate 2.6 g, Dietary Fiber 1.1 g, Sugar 0.9 g
Per Cookie (1/13):
Calories 90 kcal, Protein 2.5 g, Total Fat 8.1 g, Total Carbohydrate 2.8 g, Dietary Fiber 1.1 g, Sugar 0.9 g
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