These mouth watering and fragrant keto lemon cookies get a double dose of lemon flavor. There is certainly zest and juice in the cookie dough, and some extra lemon juice in the frosting, together with a pinch of salt to truly emphasize the zestiness (a pinch of salt is the trick to serving to carry out taste from other ingredients). You can expect to want to let the lemon aroma fill your kitchen!
Due to the fact these are so uncomplicated to make, you can rely on them as your go-to recipe for a light-weight but gratifying keto dessert. They’re so good, you won’t believe that they’re keto, and they’re so keto they is not going to influence your ketosis.
Would make 36 cookies
FOR THE COOKIES
2 cups (224g) blanched almond flour, like Bob’s Purple Mill
1/2 tsp baking soda
1/4 tsp high-quality sea salt
8 Tbsp (4 oz) unsalted butter, at room temperature
1/3 cup (64g) Lakanto Traditional granulated sweetener
1 Tbsp lemon zest
1 large egg
2 Tbsp clean lemon juice
1/2 tsp vanilla extract
How to Make It
1. In a little bowl, mix almond flour, baking soda, and salt blend effectively. In a significant bowl, defeat butter, sweetener, and lemon zest utilizing an electrical mixer, until light and fluffy. Scrape down sides of bowl and defeat again. Defeat in egg, lemon juice, and vanilla, then scrape down sides of bowl and defeat all over again. (Combination will curdle, which is ok.)
2. Incorporate flour combination to butter combination beat on very low speed just until eventually incorporated. Protect and refrigerate for at minimum 1 hour or up to overnight.
3. Preheat oven to 350ºF line a significant baking sheet with parchment paper. Making use of a 1-tablespoon scoop, part dough and area 1 inch aside on baking sheet (will not flatten them). Bake until finally edges start out to transform golden, about 10 to 12 minutes. Let neat on baking sheet on a wire rack for 5 minutes, then transfer cookies specifically to rack to awesome totally.
4. In the meantime make the icing. In a little bowl, blend powdered sweetener, lemon juice, and a pinch of salt (insert more sweetener to thicken or additional lemon juice to slender out, if required). Unfold about 1 teaspoon icing in excess of every single cookie. Provide, or cover and retailer in the refrigerator.
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