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Sundays: Bible Study -:- Mondays: Meals and blog hop hosting -:- Tuesdays: Freeze-dry and Summer Crafts with Kids -:- Wednesdays: Digital Scrapbook Freebie, Crafts/Decor -:- Thursdays: Throwback Recipes from the past -:- Fridays: Homeschool/homestead and all about our family -:- Saturdays: Desserts and Tasty Treats
I love playing with and creating recipes to make them my own. Ever since I started watching my carbs, I have been researching and creating a whole new type of dessert for myself. This has been a great journey because my son Trystan who is gluten intolerant can also eat everything that I create on my “keto” menu. These cookies are fresh and not overly sweet. The glaze on top adds a sweet and sour feature.
Keto Lemon Cookies
- 1/2 cup Cream Cheese
- 1/2 cup butter
- 10 tbsp erythritol, powered
- 2 eggs
- 4 cups almond Flour
- zest of one lemon
- 1/2 cup lemon juice or one large lemon juiced
- 1/4 cup erythritol, powered
- 1-1/2 tbsp Lemon Juice
- Cream the butter, cream cheese, lemon juice, and lemon zest together with the powdered erythritol until smooth.
- Add the egg and mix until well-combined.
- Add the almond flour and mix. The dough is fairly soft at this stage.
- Wrap it in cling film and place either in the fridge for 20 – 30 minutes or in the freezer for about 10 minutes.
- Preheat the oven to 350 Fahrenheit.
- Line 2 baking trays with parchment paper. Form 24 cookie dough balls and place them on the trays, flattening them slightly with your hand.
- Bake for 15 minutes or until lightly browned at the bottom (and ever so slightly browned on top).
- Remove from the oven and let cool completely.
- Stir together the lemon juice, powdered erythritol and lemon zest for the glaze and spread over the cooled cookies.
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