Lemony Lemon Snap Keto Cookies
Light, crisp and packed with a lemon punch, these cookies add sparkle to our banana pudding.
Serving: 24 cookies
Calories: 56.3kcal
Ingredients
- 1/2 cup Banana Keto Chow
- 1/2 cup almond flour
- 1/2 tsp. baking powder
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sweetener
- 1 large egg
- 2 tsp. lemon zest the zest of 1 large lemon
- 1 tsp. lemon extract
Instructions
- Preheat oven to 325 F and prepare a cookie sheet by lining with parchment paper or tin foil.
- Whisk together the Keto Chow, almond flour, and baking powder in a small mixing bowl and set aside.
- Place the butter in a large mixing bowl and beat with an electric mixer until it is light and fluffy.
- Beat in the sweetener, lemon zest and lemon extract.
- When the sweetener is completely mixed with the butter, add the egg and mix well.
- Add the dry ingredient mixture and mix on low until everything is completely combined.
- Scoop balls of dough that are about 0.5 oz. (about two tsp.) each onto the prepared cookie sheet.
- Bake for 10-12 minutes, or until the cookies have puffed slightly and are just beginning to turn golden around the edges.
- Cool them completely and store in an airtight container or use them to make low carb lemon snap banana pudding.
Nutrition Facts
Lemony Lemon Snap Keto Cookies
Serving Size
15 g
Amount per Serving
Calories
56.3
% Daily Value*
Fat
5.26
g
8
%
Saturated Fat
2.56
g
16
%
Trans Fat
0.16
g
Polyunsaturated Fat
0.45
g
Monounsaturated Fat
1.94
g
Cholesterol
18.44
mg
6
%
Sodium
49.07
mg
2
%
Potassium
85.17
mg
2
%
Carbohydrates
4.81
g
2
%
Fiber
0.5
g
2
%
Sugar
0.18
g
0
%
Sugar Alcohol
4.01
g
Net Carbs
0.3
g
Protein
1.87
g
4
%
Vitamin A
138.75
IU
3
%
Vitamin C
5.69
mg
7
%
Calcium
43.98
mg
4
%
Iron
0.21
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 15g | Calories: 56.3kcal | Carbohydrates: 4.81g | Protein: 1.87g | Fat: 5.26g | Saturated Fat: 2.56g | Polyunsaturated Fat: 0.45g | Monounsaturated Fat: 1.94g | Trans Fat: 0.16g | Cholesterol: 18.44mg | Sodium: 49.07mg | Potassium: 85.17mg | Fiber: 0.5g | Sugar: 0.18g | Vitamin A: 138.75IU | Vitamin C: 5.69mg | Calcium: 43.98mg | Iron: 0.21mg | Sugar Alcohol: 4.01g | Net Carbs: 0.3g
Photos by Carrie Brown
If I made 24 cookies as written, would 1 cookie be a serving? Assume I don’t have a scale.
Yes.
I’ve FINALLY found the keto cookie recipe that gives me crunchy cookies!!! I used Lemon Meringue KC instead of Banana. I did not have a lemon, so no lemon zest. Bake until the edges have browned, just like the recipe says. Let the cookies sit in the cookie sheet until they have firmed up, then transfer to a wire rack to finish cooling. The outside edge will be crispy crunchy while the middle will be soft. They had a wonderful lemon flavor and a great texture!
So this will be my second review of this recipe, except this time I used snickerdoodle KC, a splash of vanilla, and some semi-sweet chocolate chips. Oh. My. Lanta!!! They are delicious!!! THIS is THE keto recipe for cookies!!! Try different KC flavors – this recipe is versatile!
I made recipe as written. They are so delicious!!!! I plan on making these again with lemon meringue then I may try banana with banana extract. Then key lime, then orange, then apple pie, then……the possibilities are almost endless. Thank you Keto Chow!! Love you guys!!