Zesty Sugar-Free Lemon Cookies
Brighten your day with these delicious, guilt-free lemon cookies! Made with sugar substitute and almond flour, they're perfectly zesty, soft, and keto-friendly. Ideal for a healthy treat any time!
Equipment
- Mixing Bowl
- Stand mixer (or hand mixer)
- Baking Sheet
- Silicone Baking Mat
- Wire Rack
Ingredients
Cookie Dough
- 1/3 cup granulated sugar substitute (like erythritol or monk fruit)
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter softened to room temperature
- 2 tablespoons fresh lemon zest (from about 2 lemons)
- 1/2 teaspoon baking soda
- 2 1/2 cups finely ground blanched almond flour
- 2 tablespoons fresh lemon juice
- 1 large egg
Instructions
- Get Ready to Bake: First, preheat your oven to 350°F (175°C). While it's heating, gather all your ingredients on the counter. This makes baking smooth and fun!
- Cream the Base: In a mixing bowl, combine the softened butter and your sugar substitute. Using either a stand mixer or a hand mixer, beat them together on medium speed for about 2 minutes until the mixture looks light and creamy. This helps create a smooth cookie texture.
- Add the Wet Goodness: Next, add the egg, fresh lemon zest, and lemon juice to the creamy butter mixture. Blend on low speed for 30 seconds to just combine everything, then increase to medium speed and beat for another couple of minutes until the mixture is truly light and fluffy. Don't forget to scrape down the sides of the bowl to ensure everything mixes evenly!
- Fold in the Dry Ingredients: Gently add about half of the almond flour to the bowl and mix until it's just incorporated. Then, add the rest of the almond flour, along with the salt and baking soda. Continue mixing until a soft, uniform dough forms. Be careful not to overmix!
- Shape Your Cookies: Line a baking sheet with a silicone baking mat (this helps prevent sticking and over-browning). Scoop out about 1.5 to 2 tablespoons of dough for each cookie, rolling them into neat balls. Gently flatten the tops of each dough ball with your hand or a spoon so they bake evenly into perfect cookie shapes.
- Bake to Golden Perfection: Place your shaped cookies in the preheated oven and bake for 8 to 12 minutes. Keep a close eye on them! They are ready when the edges are lightly golden brown and the centers still look slightly soft – they'll firm up as they cool. My cookies were perfect at 10 minutes.
- Cool and Enjoy: Carefully remove the baking sheet from the oven. Let the cookies cool on the baking mat for about 5 minutes before gently transferring them to a wire rack. This is crucial for them to set properly and not crumble. Once completely cooled, they're ready to be savored!
Notes
Nutrition Information (per cookie):
- Calories: 40-45
- Total Carbs: 1.5-1.75g
- Net Carbs: 1.5-1.75g
- Fats: 3.5-4g
- Protein: 0.8-1g
