Easy Keto Lemon Cream Cheese CookiesPerfect for spring, these soft and pillowy keto lemon cream cheese cookies are an irresistibly delicious treat. With tangy lemon zest, almond flour and monk fruit sweetener, these cookies have everything you love in a tasty keto dessert. You’ll never believe that these refreshing cookies are sugar-free, low-carb and gluten-free!

We love how easy these keto lemon cream cheese cookies come together. With a GoodCook® Nonstick Baking Sheet, the cookies slide off effortlessly and clean-up is a breeze.

What is monk fruit sweetener?

Monk fruit sweetener is created from the juice of the monk fruit, native to southern China. The seeds and skin of the fruit are removed, the fruit is crushed, and the juice is collected. The fruit extract is the sweetener, and it has zero net carbs, zero calories, and is zero glycemic. Monk fruit sweeteners are safe for children, pregnant and breastfeeding women and diabetics.

Easy Keto Lemon Cream Cheese Cookies

Where can I buy monk fruit sweetener?

You can find monk fruit sweetener in the baking aisle of most grocery stores or you can order it online.

How to make keto lemon cream cheese cookies

  1. Heat the oven to 350°F.
  2. To prepare the cookie dough: using a GoodCook® wooden spoon, mix the butter, cream cheese, and Monk Fruit Sweetener until fluffy and light in color.
  3. Beat in the vanilla extract, salt, lemon, and egg.
  4. Beat in the almond flour, ½ cup at a time. The dough will be dense and crumbly. It will stick together when pressed.
  5. For each cookie, scoop 1 ½ TBSP of cookie dough and place it on a GoodCook® Nonstick Baking Sheet. Gently flatten the dough with the palm of your hand.
  6. Bake the cookies for 15 minutes or until the edges are light golden brown. Sprinkle the warm cookies with lemon zest. Allow the cookies to cool on the pan before handling them. They will harden as they cool.

Easy Keto Lemon Cream Cheese Cookies

Tips for baking keto lemon cookies

  • Use a GoodCook® Cookie Scoop if you don’t want to shape the cookie dough by hand. Press the dough firmly into the scoop so that it stays together when released.
  • Flatten the cookies before baking. Keto cookies won’t flatten or spread like a regular cookie, so they need to be flattened before baking.
  • Let the keto cookies cool before serving. They fall apart when hot, and they taste better at room temperature.
  • Add a lemon glaze for an extra yummy treat. To make a lemon glaze, combine 1/4 cup powdered erythritol, 1.5 tbsp lemon juice and ½ teaspoon lemon zest. Drizzle on cooled cookies.

With the GoodCook® line of bakeware and kitchen accessories, baking low carb treats is a breeze. Start this recipe with a GoodCook® Mixing Bowl and a GoodCook® Wooden Spoon. Bake the cookies on a GoodCook® Nonstick Baking Sheet for best results. Are you ready to make a batch or irresistible keto lemon cookies?

Easy Keto Lemon Cream Cheese Cookies

Bake & Share

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Easy Keto Lemon Cream Cheese Cookies

Serves 18     adjust servings
Good Cook


Ingredients

  • 1/4 cup butter, softened
  • 2 oz cream cheese, softened
  • 1/3 Cup monk fruit sweetener
  • 1 large egg
  • 1 medium lemon, juiced
  • 2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 3 1/2 cups blanched almond flour
  • 1 Tbsp lemon zest

Instructions

Step 1 – Heat oven to 350F 

Step 2 –PREPARE THE COOKIE DOUGH: using wood spoon mix the butter, cream cheese, and Monk Fruit Sweetener until it is fluffy and light in color

Step 3 – BEAT: in the vanilla extract, salt, lemon, and egg.

Step 4—BEAT: in the almond flour, ½ cup at a time.  The dough will be dense and crumbly this is fine.  It will stick together when pressed.

Step 5—Scoop about 1 ½ TBSP of cookie dough and place it on a non-stick baking sheet.  Gently flatten with the palm of your hand.

Step 6—Bake the cookies for 15 minutes or until the edges are light golden brown.  Sprinkle warm cookies with lemon zest. Allow them to cool on the pan before handling them.  They will harden as they cool

 

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Posted in Desserts, Recipes, Products by Goodcook staff | Tags: , , , .
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