Soft Keto Cream Cheese Cookies with Lemon (Print Version)
Soft Keto Cream Cheese Cookies with bright lemon zest. These low-carb, gluten-free treats are melt-in-your-mouth delicious and easy to make for any occasion.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 32 minutes
Servings: 18 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ The Soft Cookie Foundation
01 -
8 oz full-fat cream cheese, softened
02 -
1/2 cup unsalted butter, softened
03 -
1 large egg
04 -
1 3/4 cups superfine almond flour
05 -
1/4 cup coconut flour
→ Keto Sweetness & Lift
06 -
3/4 cup granular erythritol-monk fruit blend
07 -
1 tsp baking powder
08 -
1/4 tsp sea salt
→ Zesty Lemon Brightness
09 -
2 tbsp fresh lemon zest (from 2-3 lemons)
10 -
1 tbsp fresh lemon juice
11 -
1 tsp vanilla extract
→ Optional Finish
12 -
1/4 cup powdered erythritol-monk fruit blend, for dusting
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. This preparation ensures your Soft Keto Cream Cheese Cookies with Lemon bake evenly and prevent sticking, making cleanup easier.
02 -
In a large mixing bowl, beat 8 oz full-fat cream cheese (softened), 1/2 cup unsalted butter (softened), and 3/4 cup granular erythritol-monk fruit blend together until the mixture is light and fluffy, which usually takes about 2-3 minutes.
03 -
Beat in 1 large egg until just combined. Then, stir in 2 tbsp fresh lemon zest, 1 tbsp fresh lemon juice, and 1 tsp vanilla extract. Scrape down the sides of the bowl to ensure all ingredients are thoroughly incorporated for your Soft Keto Cream Cheese Cookies with Lemon.
04 -
In a separate medium bowl, whisk together 1 3/4 cups superfine almond flour, 1/4 cup coconut flour, 1 tsp baking powder, and 1/4 tsp sea salt. Ensure these dry ingredients are well combined to distribute evenly throughout the dough.
05 -
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough. The resulting dough for your Soft Keto Cream Cheese Cookies with Lemon will be quite soft.
06 -
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Do not overbake.
07 -
Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. Once fully cooled, dust with 1/4 cup powdered erythritol-monk fruit blend, if desired, for an elegant finish.
# Notes:
01 -
For the best texture, ensure your cream cheese and butter are truly at room temperature before mixing. This helps create a smooth, lump-free dough.
02 -
Store leftover Soft Keto Cream Cheese Cookies with Lemon in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
03 -
If you don't have an erythritol-monk fruit blend, any 1:1 keto-friendly granular sweetener can be used. For dusting, powdered erythritol works perfectly.
04 -
These cookies are delightful on their own, but also pair wonderfully with a cup of coffee or a sugar-free lemon curd for an extra special treat.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Electric mixer
03 -
Rubber spatula
04 -
Measuring cups and spoons
05 -
Baking sheets
06 -
Parchment paper
07 -
Cookie scoop
08 -
Zester
# Nutrition Facts (Per Serving):
Calories: 156 kcal
Total Fat: 15 g
Total Carbohydrate: 3 g
Protein: 3 g