Lemony Lemon Snap Keto Chow Cookies
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Lemony Lemon Snap Keto Cookies

Light, crisp and packed with a lemon punch these cookies add sparkle to my banana pudding. They are also perfect on their own to accompany a cup of afternoon tea.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Desserts, Snacks
Keyword: Banana, Chef Taffiny Elrod, Keto Chow, Vanilla
Keto Chow Flavor: Banana, Vanilla
Recipe Creator: Chef Taffiny Elrod
Servings: 24 cookies
Calories: 56.3kcal
Author: Taffiny Elrod

Ingredients

Instructions

  • Prepare a cookie sheet by lining with parchment paper or tin foil
  • Whisk together the keto chow, almond flour, and baking powder in a small mixing bowl and set aside.
  • Place the butter in a large mixing bowl and beat with an electric mixer until it is light and fluffy.
  • Beat in the sweetener, lemon zest and lemon extract.
  • When the sweetener is completely mixed with the butter, add the egg and mix well.
  • Add the keto chow, almond flour and baking powder and mix on low until everything is completely combined.
  • Scoop balls of dough that are 1/2 - ounce (about two teaspoons) each onto the prepared cookie sheet.
  • Bake at 325 degrees for 10-12 minutes until the cookies have puffed slightly and are just beginning to turn golden around the edges.
  • Cool them completely and store in an airtight container or use them to make low carb lemon snap banana pudding.

Nutrition

Serving: 15g | Calories: 56.3kcal | Carbohydrates: 4.81g | Protein: 1.87g | Fat: 5.26g | Saturated Fat: 2.56g | Polyunsaturated Fat: 0.45g | Monounsaturated Fat: 1.94g | Trans Fat: 0.16g | Cholesterol: 18.44mg | Sodium: 49.07mg | Potassium: 85.17mg | Fiber: 0.5g | Sugar: 0.18g | Vitamin A: 138.75IU | Vitamin C: 5.69mg | Calcium: 43.98mg | Iron: 0.21mg | Sugar Alcohol: 4.01g | Net Carbs: 0.3g