Soft and quick keto lemon coconut and almond cookies light ketogenic dessert, to enjoy at any time of the day without guilt even if you don’t follow a ketogenic diet like yogurt donuts or the two-ingredient cake
Since I started my keto lifestyle, I always try to transform my sweet recipes into ketogenic or low carb versions to enjoy either at breakfast or as a snack during the day, just like almond donuts
This is a very simple dough, I got the idea from soft lemon cookies just like the low carb pumpkin croissants that you can enjoy only if you’re not in ketosis since it’s a low carb dessert but not keto
Over time, I’ve learned to use ingredients I didn’t even know existed or how to use, like coconut oil which I use every morning to make my legendary keto low carb cappuccino or the avocado mayonnaise to flavor many dishes
When I’m in ketosis and I crave rice, I often prepare the keto rice with cauliflower, it’s so tasty that even kids love it
Anyway, even if you’re not on a diet, try these delicious cookies, you can enjoy as many as you want without feeling guilty, and I’m sure you’ll be won over from the first bite. Let’s see what we need to make the soft and quick keto lemon coconut and almond cookies light ketogenic dessert
HERE ARE SOME KETO LOW-CARB RECIPES I RECOMMEND YOU TRY
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Soft and quick keto lemon coconut and almond cookies light ketogenic dessert, to enjoy at any time of the day without guilt
- 2 oz cream cheese
- 2 oz butter
- 5 tbsp erythritol
- 2 eggs
- 1 3/4 cups almond flour
- juice of 1 lemon
- lemon zest
- 3 tbsp shredded coconut
- sliced almonds
- shredded coconut (for dusting)
Tools
HERE’S WHAT WE NEED
- 1 Mixer
Steps
LET’S MAKE THE COOKIES
Put the softened butter, cream cheese, erythritol, lemon juice, and grated zest in the mixer bowl and blend. Add the eggs and the two flours with the baking powder. Let the dough rest for 30 minutes in the refrigerator or 10 minutes in the freezer. Line a baking sheet with parchment paper and form balls with the dough, slightly flatten them, and place them on the sheet, add sliced almonds on top and a sprinkle of shredded coconut. Bake at 350°F (180°C) for about 15 minutes, remove from the oven, and dust with coconut flour again.
YOU CAN ALSO PREPARE THE DOUGH THE DAY BEFORE AND BAKE IT THE NEXT DAY
FAQ (Questions and Answers)
CAN I SUBSTITUTE ALMOND FLOUR?
YES, YOU CAN WITH OAT FLOUR, BUT THEY WILL NO LONGER BE KETO BUT LOW CARB
