Continuing with Cookie Month, these Keto Lemon Butter Cookies are to die for if you love anything lemony. The lemon glaze is highly recommended as it takes the lemon flavor to the next level – heavenly !
These lemon butter cookies are not only delicious but easy to make too. The last video for this Cookie Month is Crispy Keto Double Chocolate Chip Cookies scheduled on Thursday so please stay tuned for it. Thereafter, I will wrap up and take a break to prepare and celebrate Chinese New Year with my family.
KETO LEMON BUTTER COOKIES
Continuing with Cookie Month, these Keto Lemon Butter Cookies are to die for if you love anything lemony. The lemon glaze is highly recommended as it takes the lemon flavor to the next level – heavenly !These lemon butter cookies are not only delicious but easy to make too. The last video for this Cookie Month is Crispy Keto Double Chocolate Chip Cookies scheduled on Thursday so please stay tuned for it. Thereafter, I will wrap up and take a break to prepare and celebrate Chinese New Year with my family.
Ingredients
- 113 g Unsalted Butter (softened)
- 240 g Almond Flour
- 70 g Lakanto monk fruit
- 2 tbsp Fresh Lemon Juice
- 1 tsp Lemon Extract (optional)
- Zest from 2 lemons
- ¼ tsp Salt
LEMON GLAZE
- 5 tbsp Powdered sweetener
- 1 tbsp Fresh lemon juice
FOR COCONUT FLOUR OPTION
- 113 g Unsalted Butter (softened)
- 60 g Coconut Flour
- 40 g Lakanto monk fruit
- 4 tsp Fresh Lemon Juice
- zest from 1 lemon
- ¼ tsp salt
Instructions
- Preheat oven to 340F or 170C
- In a bowl, whisk the butter and sweetener until creamy and pale in color.
- Add the lemon juice, lemon extract and whisk to combine.
- Add the flour, salt, lemon zest and mix with a spatula until a dough is formed.
- Shape the dough into a ball.
- Portion the dough into 20 g each then shape into balls and use any kitchen utensils to make patterns. In the video, I used a mini masher (you can use a fork too), meat mallet and egg whisk which makes beautiful designs. You can also use thumbprint design and decorate with unsweetened dried cranberries. Place on a baking tray lined with parchment paper. The dough will not spread much during baking so you do not have to leave a huge gap in between. This recipe makes about 22 of these cookies at 20 g each.
- Bake at the middle rack for 10 to 12 minutes for a softer texture and 13 to 17 minutes for a crispier texture. For a crispier texture, it is best to make the dough flatter. For a softer or melt-in-the mouth texture, it's fine to have a thicker dough. It is best to set a digital timer at certain intervals to check on the cookies to avoid burning them.
- Cool for about 5 minutes then transfer the cookies to a wire rack to cool completely. The cookies will firm up once completely cooled.
- Store in an airtight container. These cookies can be kept at room temperature up to a few weeks. They can be chilled and taste great out of the fridge or freezer.
- The dough can also be frozen and baked at any time.
- For the lemon glaze, it is best to make the round and flat cookies. Shape the dough into a log then roll over with the parchment paper. Use a kitchen towel core for support. Secure with a rubber band and freeze for 1 hour or until hardened.
- Once hardened, remove the dough and cut into 1/4 inch thick. Place on a baking tray with parchment paper. The dough will spread slightly so leave a bit of gap in between. This recipe makes about 26 of these cookies.
- Follow the same instructions above for baking.
- Once the cookies have cooled, drizzle with the lemon glaze, if using.
- Please note that in the video, I showed you 2 methods of shaping the dough. I actually made two of these recipes to be able to do that. It is not based on one recipe.
Video
Nutrition
Serving: 1serveCalories: 68kcalCarbohydrates: 1.3gProtein: 1.4gFat: 6.5gFiber: 0.7g
Tried this recipe?Let us know how it was!
