Keto Chewy Lemon Crinkle Cookies Recipe
These Keto Chewy Lemon Crinkle Cookies are a tangy, sweet treat that’s low in carbs and big on flavor! With their soft, chewy texture and bright lemony zing, they’re perfect for satisfying your sweet tooth while staying on track with your keto lifestyle.
Equipment
- Mixing Bowls
- Hand mixer or stand mixer
- Baking Sheet
- Parchment Paper
- Cookie Scoop
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup butter, softened
- 1/2 cup powdered sweetener
- 1 egg
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the softened butter and powdered sweetener in a mixing bowl until light and fluffy. Add the egg, lemon juice, lemon zest, and vanilla extract, then mix until smooth.
- In another bowl, whisk together almond flour, baking powder, and a pinch of salt. Gradually mix the dry ingredients into the wet mixture to form a soft dough.
- Use a cookie scoop to portion out the dough onto the baking sheet, spacing them about 2 inches apart. Flatten slightly with your fingers or the back of a spoon.
- Bake for 10-12 minutes, or until the edges are lightly golden, and the centers appear soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Dust with powdered sweetener if desired.