Lemon Flavored Shortbread Cookies

Keto Lemon Shortbread Cookies * Easy Keto Dishes

WebJan 31, 2019 · Instructions. Preheat the oven to 350 F. Line a baking sheet lined with parchment paper or a nonstick baking mat. Using a medium …

Rating: 4.4/5(70)
1. Preheat the oven to 350 F.
2. Line a baking sheet lined with parchment paper or a nonstick baking mat.
3. Using a medium sized mixing bowl, combine all ingredients and stir well. It will start out rather shaggy, but come together as you continue to stir.
4. Form 12 1-inch balls, placing them on the baking sheet about 2 inches apart.

Preview

See Also:

Show details

Keto Lemon Cookies Easy & Tasty Low Carb Dessert …

WebApr 27, 2019 · Paleo Glaze. While the cookies are baking, melt the coconut butter in the microwave in 20 second increments or over the stove and …

Rating: 5/5(7)
1. Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
2. In a large mixing bowl using an electric mixer, cream the butter until light and fluffy. Add the lemon juice and lemon zest and continue mixing until combined. Add vanilla, then sweetener and almond flour and mix until the dough comes together.
3. Roll cookie dough into 9 balls, approximately 1.5 tablespoons of dough each or use a small cookie scoop. If the dough seems too wet, add up to 1 tablespoon of almond flour.
4. Bake in a preheated oven at 350 F degrees for approximately 8-10 minutes or until golden on the edges. Carefully transfer cookies to a wire rack to cool completely.

Preview

See Also:

Show details

Keto Lemon Cookies Sweet As Honey

WebMay 15, 2019 · Prepare the keto lemon glazing. In a small mixing bowl, combine the sugar-free powdered sweetener, coconut oil, and lemon …

Rating: 5/5(426)
1. Preheat oven to 350°F (180°C). Line a cookie tray with parchment paper. Set aside.
2. In a medium mixing bowl, combine all the dry ingredients: almond flour, coconut flour, sugar-free crystal sweetener, and baking soda.
3. Make a well in the center of the dry ingredients and add melted coconut oil, lemon juice, lemon extract, and lemon zest. Combine until it forms a sticky, soft cookie dough. The batter should be soft, buttery, and not dry. If dry, adjust by adding 1-2 teaspoons of water. If too wet, add an extra teaspoon of coconut flour.
4. Refrigerate the dough for 10 minutes, wrapped in a piece of plastic wrap or in the mixing bowl covered with a silicone lid.

Preview

See Also:

Show details