Description
These Keto Lemon Cheesecake Cookies are a delightful low-carb treat that combines the tangy flavor of lemon with the creamy goodness of cheesecake.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup erythritol sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup cream cheese, softened
- 1 large egg
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix almond flour, erythritol, baking powder, and salt.
- In another bowl, beat the softened cream cheese, egg, lemon juice, lemon zest, and vanilla extract until smooth.
- Combine the wet and dry ingredients until well mixed.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet.
- Bake for 12-15 minutes or until golden.
- Let cool before serving.
Notes
- Store cookies in an airtight container for up to a week.
- For a stronger lemon flavor, increase the lemon juice and zest.
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 1g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg