Keto Lemon Cream Cheese Stuffed Cookies Recipe
This keto version of Stuffed Lemon Cookies offers a delightful citrus flavor and a creamy filling, all while being low in carbs and keto-friendly.

🍪 Ingredients:

For the Cookie Dough:

  • 1 1/2 cups almond flour (about 6g net carbs per 1/4 cup)
  • 1/2 cup coconut flour (about 6g net carbs per 1/4 cup)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup erythritol (or your preferred keto sweetener)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice

For the Cream Cheese Filling:

  • 4 oz cream cheese, softened
  • 2 tablespoons powdered erythritol (or your preferred keto sweetener)
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice

🍽️ Instructions:

1. Prepare the Oven and Baking Sheet:

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Mix the Dry Ingredients:

  • In a medium bowl, combine the almond flour, coconut flour, baking powder, baking soda, and salt. Set aside.

3. Prepare the Wet Ingredients:

  • In a large bowl, cream the softened butter and erythritol until light and fluffy.
  • Add the egg, vanilla extract, lemon zest, and lemon juice, and mix until fully incorporated.

4. Combine the Mixtures:

  • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

5. Prepare the Cream Cheese Filling:

  • In a small bowl, beat together the softened cream cheese, powdered erythritol, lemon zest, and lemon juice until smooth and creamy.

6. Form the Cookies:

  • Scoop about 1 tablespoon of cookie dough and flatten it in your palm.
  • Place about 1 teaspoon of the cream cheese filling in the center.
  • Carefully wrap the dough around the filling to enclose it, then roll it into a ball.
  • Place the dough balls on the prepared baking sheet, spaced evenly apart.

7. Bake the Cookies:

  • Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
  • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

🍽️ Nutritional Information (Per Serving – Approximate for 16 cookies):

  • Calories: 120 kcal
  • Total Fat: 10g
    • Saturated Fat: 5g
  • Cholesterol: 25mg
  • Sodium: 85mg
  • Total Carbohydrates: 3g
    • Dietary Fiber: 2g
    • Net Carbohydrates: 1g
  • Protein: 3g

🔍 Keto Tips and Benefits:

  1. Low Carb: This recipe substitutes traditional flour with almond and coconut flour, reducing the carbs significantly. Each cookie has approximately 1g of net carbs.
  2. Healthy Fats: The use of butter, cream cheese, and almond flour provides a good source of healthy fats, which are essential for maintaining energy levels on a keto diet.
  3. Nutrient-Rich: Almond flour is packed with vitamins and minerals like vitamin E, magnesium, and healthy monounsaturated fats.
  4. Satisfying Sweetness: Erythritol is a keto-friendly sweetener that provides sweetness without affecting blood sugar levels, making these cookies suitable for diabetics and those on a low-carb diet.
  5. Customizable: You can add a touch of vanilla or almond extract for an extra flavor boost, or swap the lemon zest for orange zest for a different citrus twist.

These Keto Lemon Cream Cheese Stuffed Cookies are a perfect low-carb treat that combines the freshness of lemon with a rich, creamy center. Enjoy them as a delightful snack or dessert without worrying about your carb intake!