Keto lemon cheesecake cookies

Keto lemon cheesecake cookies

Don't you love a tasty accident? These soft, fluffy, buttery keto lemon cheesecake cookies were born when we accidentally doubled the butter and the cream cheese! (Whoops?) We promise you won't be disappointed with these buttery, cake-like treats that are also egg-free! And we promise that we won't tell if you have two instead of one.

Keto lemon cheesecake cookies

Don't you love a tasty accident? These soft, fluffy, buttery keto lemon cheesecake cookies were born when we accidentally doubled the butter and the cream cheese! (Whoops?) We promise you won't be disappointed with these buttery, cake-like treats that are also egg-free! And we promise that we won't tell if you have two instead of one.
USMetric
24 servingservings

Ingredients

  • 1 tbsp 1 tbsp chia seeds
  • 2½ tbsp 2½ tbsp water
  • ½ cup (4 oz.) 120 ml (110 g) unsalted butter, softened
  • ½ cup (4 oz.) 120 ml (120 g) cream cheese, softened
  • ½ cup (323 oz.) 120 ml (110 g) erythritol
  • 1 tsp 1 tsp vanilla extract
  • 1 tsp 1 tsp lemon zest
  • ½ tsp ½ tsp baking powder
  • ¼ tsp ¼ tsp salt
  • 3 cups (12 oz.) 700 ml (325 g) almond flour
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Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Mix the chia seeds with water and let sit for 10 min until the mixture becomes gelatinous.
  3. Use a hand mixer or stand mixer to cream the butter and sweetener. Add the cream cheese and mix until smooth.
  4. Add the chia mixture, vanilla, lemon zest, baking powder, salt. Slowly incorporate the almond flour until a soft batter comes together.
  5. Use a small cookie scoop or a tablespoon to place the cookies on the parchment paper. Use the back of a spoon to lightly flatten the cookie dough to roughly 2” (5 cm) diameter cookies.
  6. Bake for 15 to 18 minutes until the cookies are lightly browned. Let cool for 15 to 20 minutes before serving.

Convection oven

If you are cooking in a convection oven, the baking time will be a few minutes less. Keep an eye on the cookies to make sure they don't brown too much on the top.

Storing

These cookies can be stored in the refrigerator for up to 5 days and in the freezer up to 2 months.

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3 comments

  1. 27 comments removed
  2. Christina
    These were tasty and fluffy. However when I calculate the net carbs it comes out to about 2.5g instead of the 1 that's said in the recipe. Is that due to using different brands?
    Reply: #29
  3. Crystal Pullen Team Diet Doctor

    These were tasty and fluffy. However when I calculate the net carbs it comes out to about 2.5g instead of the 1 that's said in the recipe. Is that due to using different brands?

    I am glad you enjoyed these! Yes, the carbohydrates by brand can vary greatly especially for almond flour and even cream cheese.

  4. Tricia
    I really enjoyed these with the chia providing a little crunch. I halved the amount of erythritol as I prefer less sweetness.

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