Keto Italian Lemon Cookies
Soft keto Italian lemon cookies made with almond flour, fresh lemon juice and a sugar-free lemon glaze. An easy low-carb dessert with approx. 2g net carbs per cookie.
Equipment
- 1 Baking sheet For baking the cookies evenly
- 1 Parchment paper Helps stop the cookies sticking
- 1 Mixing bowl For making the cookie dough
- 1 Hand mixer Useful for blending the butter and sweetener
- 1 Lemon zester For fresh lemon zest in the glaze
- 1 Cooling rack For cooling before glazing
Ingredients
- For the cookies:
- 2 cups almond flour
- 1/2 cup Swerve confectioners sugar substitute
- 1/2 cup butter softened
- 3 tbsp almond milk
- 1 large egg
- 1 tsp vanilla extract
- 3 tsp baking powder
- 1 pinch salt
- Juice from 1/2 lemon
- For the glaze:
- 1 cup Swerve confectioners sugar substitute
- Juice and zest from 1/2 lemon
- Almond milk as needed
Instructions
- Preheat the oven to 350°F / 180°C and line a baking sheet with parchment paper.
- Add the softened butter and 1/2 cup Swerve confectioners sweetener to a mixing bowl, and blend until creamy.
- Mix in the almond flour, almond milk, egg, vanilla extract, baking powder, salt and lemon juice. Beat until well combined.
- Form the mixture into 15 evenly sized cookies and place them onto the parchment-lined baking sheet.
- Bake for 10–12 minutes, or until lightly browned and cooked through.
- Let the cookies cool to room temperature.
- Whisk together the juice and zest from 1/2 lemon with 1 cup Swerve confectioners sweetener.
- Add almond milk a little at a time until the desired glaze consistency is reached.
- Drizzle the glaze over the cooled cookies and allow it to set before serving.
Notes
Nutrition note: Net carbs are approximate and based on 15 cookies. The final carb count can vary depending on the brands of almond flour, sweetener and almond milk used, so check your own labels if you track macros closely.
Keto baking tip: Let the cookies cool fully before glazing. Keto cookies made with almond flour can be delicate while warm, but they firm up nicely as they cool.
Glaze tip: Add almond milk to the glaze a tiny splash at a time. It can go from thick drizzle to lemon puddle very quickly, and nobody needs lemon soup on a cookie.
Nutrition
Serving: 15cookies
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