Keto Lemon Cookies
Crunchy lemon cookies with a light, delicate texture, made keto friendly by removing sugar and wheat flour.
- Preparation:
- Cooking:
- Total:
- Serves: 16 persons
Ingredients
- 1 ⅓cups almond flour
- 2tablespoons coconut flour
- ½cup granulated keto sweetener such as Swerve or monk fruit
- 6tablespoons butter, chilled and cubed
- ¼teaspoon salt
- 1teaspoon lemon extract or juice
- Optional: 1/2 tablespoon lemon zest
Instructions
Step 1
Gather the ingredients.Step 2
Preheat the oven to 325 F.Step 3
Mix together the flours in a large mixing bowl. Add the remaining ingredients, then use two forks or a pastry cutter to combine and mash the butter into the mixture until it resembles a shortbread pie dough. The pieces of butter should still be visible, but no larger than pea-sized shape.Step 4
Press the dough together with your hands, then use a rolling pin to roll out until the dough is approximately 1/2 inch thickness. Cut with cookie cutters or a knife, then place on a greased or parchment-lined baking sheet.Step 5
Bake the cookies for 12 minutes or until barely golden. Let cool for at least 10 minutes before transferring the cookies to a wire rack or serving plate.