Description
These keto lemon cookies are soft, chewy, and bursting with bright citrus flavor. Made in one bowl with almond flour and sugar-free sweetener, they feature delicate crackly tops and contain only 2 grams of net carbs per cookie.
Ingredients
- 2 cups blanched or superfine almond flour
- 1/4 teaspoon salt
- 1 cup allulose or monk fruit sweetener
- 2 tablespoons lemon zest
- 2 large egg whites, room temperature
- 1 teaspoon lemon extract
- 1–2 drops yellow food coloring (optional)
- 1/4 cup sugar-free powdered sweetener (for coating)
Instructions
- Preheat oven to 180°C (350°F) and line a large baking sheet with parchment paper.
- In a large bowl, mix almond flour, salt, and granulated sweetener until well combined.
- In a separate bowl, beat egg whites until soft peaks form. Add lemon extract and food coloring, mixing gently.
- Fold the whipped egg whites into the dry ingredients until a soft dough forms, being careful not to overmix.
- Place powdered sweetener in a small bowl. Scoop heaping tablespoons of dough and roll each in powdered sweetener until fully coated.
- Arrange dough balls on the prepared baking sheet and lightly press down, as cookies do not spread much.
- Bake for 15 minutes until edges are set and tops are crackled.
- Cool on the baking sheet for several minutes before transferring to a wire rack to cool completely. Dust with extra powdered sweetener if desired.
Notes
- Use superfine almond flour for the best soft texture.
- Do not overmix the dough to maintain a light consistency.
- Cookies will not spread much, so flatten slightly before baking.
- Avoid overbaking to keep centers soft and chewy.
- Food coloring is optional and for visual appeal only.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 73 kcal
- Sugar: 0 g
- Sodium: 38 mg
- Fat: 6 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
