🍋🍪 Keto Lemon Poundcake Cookies
Ingredients

For the Cookies:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup erythritol (or another keto-friendly sweetener like monk fruit)
  • 1 large egg
  • 1 tablespoon lemon zest (about 1 lemon)
  • 2 tablespoons lemon juice
  • 2 1/2 cups almond flour (fine)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

For the Lemon Glaze:

  • 1/2 cup powdered erythritol (or another keto-friendly powdered sweetener)
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest (optional, for extra flavor)

For Garnish (Optional):

  • Lemon zest
  • Extra powdered erythritol

Instructions

Prepare the Cookies:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
  2. Mix the Wet Ingredients:
    • In a large bowl, cream together the butter and erythritol until light and fluffy.
    • Beat in the egg, lemon zest, and lemon juice until well combined.
  3. Mix the Dry Ingredients:
    • In a separate bowl, whisk together the almond flour, baking powder, and salt.
    • Gradually add the dry ingredients to the butter mixture, mixing until just combined.
  4. Form the Cookies:
    • Scoop tablespoon-sized balls of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart.
    • Gently flatten each ball of dough with the back of a spoon or your fingers.

Bake the Cookies:

  1. Bake:
    • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
    • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Lemon Glaze:

  1. Make the Glaze:
    • In a small bowl, whisk together the powdered erythritol and lemon juice until smooth. If the glaze is too thick, add a bit more lemon juice; if too thin, add more powdered erythritol.
    • Optional: Stir in lemon zest for added flavor.

Glaze the Cookies:

  1. Glaze:
    • Once the cookies are completely cooled, drizzle the lemon glaze over them using a spoon or a piping bag.
    • Garnish with additional lemon zest or a dusting of powdered erythritol if desired.

Serve and Enjoy:

  1. Serve:
    • Allow the glaze to set before serving. Enjoy these Keto Lemon Poundcake Cookies with a cup of tea or as a refreshing treat anytime!

Nutritional Information (Per Serving – 1 Cookie)

  • Calories: 120 kcal
  • Total Fat: 11 g
    • Saturated Fat: 5 g
  • Cholesterol: 30 mg
  • Sodium: 50 mg
  • Total Carbohydrates: 3 g
    • Dietary Fiber: 1 g
    • Net Carbohydrates: 2 g
  • Protein: 2 g

Note: Nutritional values are approximate and can vary based on specific ingredients used.

Tips

  • Almond Flour: Use finely ground almond flour for a smooth texture. Avoid almond meal, which can make the cookies grainy.
  • Sweetener: Erythritol or monk fruit sweetener can be used in this recipe. If using another sweetener, check its sweetness level compared to sugar and adjust accordingly.
  • Zest for Extra Flavor: Add more lemon zest to both the cookies and glaze if you prefer a stronger lemon flavor.
  • Storage: These cookies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Benefits

  • Low-Carb and Keto-Friendly: By replacing traditional flour with almond flour and using keto-friendly sweeteners, these cookies are low in carbs, making them suitable for a ketogenic diet.
  • Rich in Healthy Fats: Almond flour and butter provide healthy fats that support ketosis and help keep you satiated.
  • Gluten-Free: These cookies are naturally gluten-free, making them a great option for those with gluten sensitivities.
  • High in Fiber: Almond flour adds fiber to the cookies, which can help with digestion and maintaining a healthy gut.
  • Zesty Flavor: The lemon provides a refreshing, bright flavor that can help curb sugar cravings while keeping carbs low.

Enjoy your delightful, keto-friendly Lemon Poundcake Cookies! If you need more recipes or tips, feel free to ask. 🍋🍪