Photos by Carrie Brown
Lemony Lemon Snap Keto Cookies
Light, crisp and packed with a lemon punch, these cookies add sparkle to our banana pudding.
Ingredients
- 0.5cupBanana Keto Chow
- 0.5cupalmond flour
- 0.5tsp.baking powder
- 0.5cupunsalted buttersoftened
- 0.5cupgranulated sweetener
- 1largeegg(s)
- 2tsp.lemon zestthe zest of 1 large lemon
- 1tsp.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
Serving: 15gCalories: 56.3kcalCarbohydrates: 4.81gProtein: 1.87gFat: 5.26gSaturated Fat: 2.56gPolyunsaturated Fat: 0.45gMonounsaturated Fat: 1.94gTrans Fat: 0.16gCholesterol: 18.44mgSodium: 49.07mgPotassium: 85.17mgFiber: 0.5gSugar: 0.18gVitamin A: 138.75IUVitamin C: 5.69mgCalcium: 43.98mgIron: 0.21mgSugar Alcohol: 4.01gNet Carbs: 0.3g