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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What did you think? Please share your thoughts in the comment section below!

25 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.
  5. Krystyna
    How long do they need to defrost if kept in the freezer? Can they be eaten frozen?
    Reply: #32
  6. Charlotte Zwart Team Diet Doctor

    How long do they need to defrost if kept in the freezer? Can they be eaten frozen?

    You can keep them out of the freezer until they are soft. It depends on your liking if you like to eat them cold or on room-temperature.

  7. Yvonne
    Can you use ground chia seeds? If yes would that still be a tablespoon?
    Reply: #34
  8. Kristin Parker Team Diet Doctor

    Can you use ground chia seeds? If yes would that still be a tablespoon?

    Since the chia seeds soak in the water for 10 minutes, the ground chia should be fine. Since whole chia seeds are already very small, you may want to use just a little less than a full tablespoon of the ground chia seeds and then add a little more if necessary.

  9. Leila
    Can I use powdered truvia instead?
    Thank you
    Reply: #36
  10. Kristin Parker Team Diet Doctor

    Can I use powdered truvia instead?
    Thank you

    You can use the granulated sweetener of your choice. Please make sure to see how sweet it is compared to sugar. If it's 2x as sweet, you only need to use half the called for amount.

  11. michael
    my husband loves key lime pie, could i use lime zest instead of lemon?
    thanks :)
    Reply: #38
  12. Kristin Parker Team Diet Doctor

    my husband loves key lime pie, could i use lime zest instead of lemon?
    thanks :)

    I am not sure how much the cookies would taste like key lime pie, but you can substitute lime zest for lemon in this recipe.

  13. Robyn Featherston
    I've never used chia seeds in a recipe. What do they bring to this recipe? Thanks!
    Replies: #40, #42
  14. Kristin Parker Team Diet Doctor

    I've never used chia seeds in a recipe. What do they bring to this recipe? Thanks!

    They help make a gelatinous texture which can help keep the cookies from being too dry when cooked.

  15. Vicki
    Yummy 😋
  16. Erika McKellar

    I've never used chia seeds in a recipe. What do they bring to this recipe? Thanks!

    Chia is also an egg substitute for those who are sensitive to eggs.

  17. gina
    in this recipe do you have to use sweeteners or can you omit it totally and how will this effect this recipe ??
    Reply: #44
  18. Kristin Parker Team Diet Doctor

    in this recipe do you have to use sweeteners or can you omit it totally and how will this effect this recipe ??

    If you choose to omit the sweetener, they may be overly bitter.

  19. Jessie P
    These are lovely cookies! Also, super easy to make. I added a touch of lemon extract (just because I had it) and a bit more sweetener. I don’t think I needed to. Great recipe!
  20. Jackie Lea
    I found these were very fragile and soft even when cold. They were brown on top, should I have cooked them for a bit longer?
    Reply: #47
  21. Britta Patterson

    I found these were very fragile and soft even when cold. They were brown on top, should I have cooked them for a bit longer?

    Hi Jackie! These cookies are generally quite soft, but it may help to wait longer to make sure the chia becomes gelatinous. The chia combined with added water should set up very thick (almost firm) to help bind. I hope that helps!

  22. Anna
    These are delicious, mine are very soft and delicate though. They where well browned when they came out the oven. I'm wondering if I didn't add enough chia seeds. I replaced the lemon with cinnamon as that's all I had to hand. They tasted fantastic. I'm going to try ginger ones next and maybe experiment with some nuts or peanut butter
  23. Ruth
    I did like these but they have a strong taste of artificial sweetener to me. If i put less sugar would i need to increase the almonds or substitute a different dry ingredient?
    Reply: #50
  24. Kristin Parker Team Diet Doctor

    I did like these but they have a strong taste of artificial sweetener to me. If i put less sugar would i need to increase the almonds or substitute a different dry ingredient?

    We have not tested these with less of the sweetener.

  25. Deanna
    These are amazing! My hubster and I really like them! So easy to whip up for a good snack or with a cup of coffee. Diet Doctor does not disappoint - Chefs - you have changed my life 🥰
  26. isydora
    Delicious! I got 40 cookies, not too small, and baked them for 20 minutes to be lightly browned. They are soft, but don't fall apart. I added a bit more lemon zest, but still didn't get a lot of lemon flavour. I prefer these to the chocolate-chip cookies recipe.

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