Soft Keto Cream Cheese Cookies with Lemon (Print Version)
Keto cream cheese cookies with a soft, chewy texture and bright lemon zest. These low-carb treats are easy to make and perfect for any occasion.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 32 minutes
Servings: 24 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free, Diabetic-Friendly
# Ingredients:
→ Pillowy Cookie Foundation
01 -
8 oz full-fat cream cheese, softened
02 -
1/2 cup unsalted butter, softened
03 -
2 1/2 cups super-fine blanched almond flour
04 -
1 large egg
05 -
1/2 tsp xanthan gum
06 -
1 tsp baking powder
07 -
1/4 tsp sea salt
→ Bright Lemon Infusion
08 -
3/4 cup granulated erythritol/monk fruit blend sweetener
09 -
2 tbsp fresh lemon zest (from 2-3 lemons)
10 -
1 tbsp fresh lemon juice
11 -
1 tsp vanilla extract
→ Sweet Citrus Drizzle
12 -
1/2 cup powdered erythritol/monk fruit blend sweetener
13 -
1 tbsp fresh lemon juice
14 -
1-2 tbsp unsweetened almond milk
# Instructions:
01 -
Preheat oven to 350°F. Line two large baking sheets with parchment paper. This preparation ensures your Soft Keto Cream Cheese Cookies with Lemon bake evenly and don't stick, making cleanup a breeze for this delightful treat.
02 -
In a large bowl, beat 8 oz full-fat cream cheese and 1/2 cup unsalted butter until light and fluffy. Gradually add 3/4 cup granulated erythritol/monk fruit blend sweetener, continuing to beat until well combined and smooth.
03 -
Beat in 1 large egg, 1 tbsp fresh lemon juice, 2 tbsp fresh lemon zest, and 1 tsp vanilla extract until just combined. Scrape down the sides of the bowl to ensure all ingredients are fully incorporated for your Soft Keto Cream Cheese Cookies with Lemon.
04 -
In a separate medium bowl, whisk together 2 1/2 cups super-fine blanched almond flour, 1/2 tsp xanthan gum, 1 tsp baking powder, and 1/4 tsp sea salt. Ensure there are no lumps for a consistent cookie texture.
05 -
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix; the dough should be soft and pliable. This forms the perfect base for your Soft Keto Cream Cheese Cookies with Lemon.
06 -
Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
07 -
While cookies cool, whisk together 1/2 cup powdered erythritol/monk fruit blend sweetener, 1 tbsp fresh lemon juice, and 1-2 tbsp unsweetened almond milk in a small bowl until smooth. Adjust almond milk for desired consistency.
08 -
Once cookies are completely cool, drizzle the lemon glaze over each cookie. Allow the glaze to set for a few minutes before serving. Enjoy your delicious Soft Keto Cream Cheese Cookies with Lemon!
# Notes:
01 -
For the softest cookies, ensure your cream cheese and butter are truly softened to room temperature before creaming. This creates a smoother, more uniform dough.
02 -
Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. The glaze will firm up slightly.
03 -
If you don't have an erythritol/monk fruit blend, you can use an equal amount of another keto-friendly granulated or powdered sweetener, adjusting to your taste preference.
04 -
These cookies are delightful on their own, but also pair wonderfully with a cup of unsweetened coffee or herbal tea for a perfect keto treat.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Electric mixer (handheld or stand)
03 -
Rubber spatula
04 -
Measuring cups and spoons
05 -
Zester
06 -
Baking sheets
07 -
Parchment paper
08 -
Wire cooling rack
# Nutrition Facts (Per Serving):
Calories: 130 kcal
Total Fat: 12 g
Total Carbohydrate: 3 g
Protein: 3 g