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This recipe for simple 5-ingredient lemon cookies is ideal if you’re on a ketogenic diet and have a sweet tooth but still want to keep it low-carb. They have a great blend of spicy lemon flavour and just the right amount of sweetness, and they’re quite easy to make. These cookies are quite easy to make, and you probably already have the basic ingredients in your kitchen. These are ideal for satisfying your sweet desire without breaking the bank on carbohydrates in a guilt-free way.
Components: One cup of almond flour
1/4 cup softened unsalted butter
1/4 cup of powdered erythritol, or your favourite sweetener that is keto-friendly
One large egg, plus the zest and juice of one lemon
Guidelines:
First, preheat the oven.
To start, preheat your oven to 350°F (175°C). To avoid sticking and guarantee an even bake, line a baking sheet with parchment paper while the oven is heating up.
Step 2: Get the Dough Ready
Almond flour, softened butter, powdered erythritol, egg, and lemon zest should all be combined in a mixing bowl. Mix the ingredients until a uniform, silky dough forms. The almond flour serves as the cookie’s foundation, and the butter and egg add richness and moisture. The characteristic zesty flavour of these cookies comes from the lemon zest, while erythritol provides sweetness without adding any carbohydrates.
Step 3: Incorporate Lemon Juice
One lemon should be squeezed and then gradually mixed into the dough. The vibrant citrus flavour is enhanced and the sweetness of the cookies is counterbalanced by the lemon juice. You want the dough to stay firm enough to form into cookies, so take care not to add too much liquid.
Step 4: Form and Cook
Form the dough into little balls, about the size of a tablespoon apiece, using your hands or a small cookie scoop. Arrange the cookies on the baking sheet that has been preheated, allowing space between them so that they will expand somewhat while baking. To flatten each ball into the shape of a cookie, gently push it down. Press down little more if you like your cookies thinner; if you like them thicker, press down slightly more.
Step 5: Bake till golden.
After preheating the oven, put the cookies in and bake for ten to twelve minutes, or until the edges begin to brown. Watch them carefully so they don’t overbake. If your oven runs hot, make sure to check them a minute or two before the recommended time because almond flour can burn easily.
Step 6: Chill and Present
After the cookies are baked, take them out of the oven and allow them to cool for five minutes on the baking sheet. The cookies have the ideal chewy, somewhat crisp texture because they will continue to set as they cool.
You can eat these lemon cookies warm or room temperature. They make a perfect afternoon snack or light dessert to go with a cup of tea or coffee because of their fresh, citrussy flavour. They’re a terrific choice for meal planning keto goodies for the upcoming week because they store well as well.
Details about Nutrition (per serving):
100 calories
9g of fat
3g of carbohydrates
2g of fibre
3g of protein
These keto lemon cookies are a terrific way to sate your sweet tooth without going overboard with your diet. Erythritol reduces the carbohydrates and eliminates refined sugars from the cookies, while almond flour adds fibre and good fats. They have a refreshing touch from the fresh lemon zest and juice, which makes them ideal for summer or anytime you want a light, citrussy treat.
This recipe also allows you to be creative. Try mixing a small pinch of cinnamon or a splash of vanilla extract into the dough to provide an additional layer of flavour. For an even more decadent yet keto-friendly variation, you could even dip the cooled biscuits into melted dark chocolate. These 5-ingredient keto lemon cookies are guaranteed to become a go-to favourite in your low-carb recipe collection, regardless of how you choose to consume them.