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
Servings: 24 cookies
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.
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