Description
Lemon Coconut Cheesecake Cookies are a delightful treat that combines the tangy flavor of lemon with the tropical taste of coconut, all while being keto-friendly.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup granulated erythritol (or preferred keto sweetener)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, shredded coconut, erythritol, baking powder, and salt.
- In another bowl, beat together the cream cheese and butter until smooth. Add the egg, vanilla extract, lemon juice, and lemon zest, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a tropical twist, add a few sugar-free chocolate chips to the dough before baking.
- You can also substitute lime juice and zest for a lime coconut version.
- Serve the cookies with a side of pork rinds or cucumber slices for a refreshing snack.
Nutrition
- Calories: 120
- Fat: 11g
- Carbohydrates: 2g
- Protein: 3g
Keywords: Lemon Coconut Cheesecake Cookies, keto cookies, low carb dessert