Ive never really been a fan of lemon. I always think it’s too tart!! The only thing Ive ever liked was the lemon poppyseed loaf from Starbucks.. Mainly because it had a subtle lemon taste.
However a keto-er messaged me the other day to ask if I could try making some lemon cookies and of course I said yes!
GUYS, these are amazing. I actually really like them. The lemon isn’t tart, its not too sweet or overpowering at all! They are perfect!
So the tip/trick I used to make it turn out so good is to use lemon in 3 different ways – the zest, the juice and extract (I found a basic extract at the local grocery store)
Using extract will help calm the tartness of the lemon. Ive never actually used it until now but it really adds a boost of flavour to to the cookies!
My first cookbook – Keto Cravings – is on Amazon now!
Now, before you bake these cookies, I HIGHLY recommend that you chill the dough in the fridge for at least a half hour. If you don’t, they might spread too much or burn too quickly.
As well, when you bake them, keep an eye on them. Once the edges start turning a golden brown, time to take them out!
In a large mixing bowl, use a hand or stand mixer to whip together the butter, sugar substitute, lemon zest, extract and juice.
Mix until nice and creamy with no major chunks of butter.
Crack in the egg and mix thoroughly again.
Pour in the almond flour, baking soda and xanthan gum and mix until a dough forms.
Place the bowl in the fridge for a minimum of 30 minutes.
Once chilled, take a small scoop of the dough and use your hands to roll into a ball.
With your palms, press down slightly on the dough ball to flatten it a little.
Place the dough cookies onto a cookie sheet lined with parchment paper.
Bake at 350°F/175°C for 10 minutes.
Take out when the edges start to brown.
This recipe makes approximately 15 cookies.
Nutritional information per cookie:
NET CARBS: 1.3