Quick And Easy Keto Glazed Lemon Cookies

Quick And Easy Keto Glazed Lemon Cookies

Quick Keto Glazed Lemon Coconut Flour Cookies (Nut Free And Gluten Free)

This recipe is designed to teach everyone how to make quick and easy keto coconut flour glazed lemon cookies
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 8 minutes
Servings: 34 cookies

Ingredients

  • 3/4 cup coconut flour
  • 2 tsp baking powder
  • 3/4 cups granulated sweetener of choice, more or less according to taste I used 6 TBS of golden monkfruit and 6 TBS classic monkfruit sweetener
  • 2 large eggs, room temperature
  • 1/2 cup butter, melted
  • 1/4 cup sour cream, room temperature can substitute for full fat coconut milk
  • 2 tsp lemon juice, more or less according to taste
  • 2 tsp vanilla extract
  • 1 tsp shredded lemon peel, optional

Cream cheese Glaze

  • 2 TBS room temperature cream cheese, very soft
  • 2 TBS room temperature butter, very soft
  • 1 tsp vanilla extract
  • 1 tsp lemon juice, optional
  • 2 TBS room temperature milk of choice, more or less as needed
  • 2 1/2 TBS powdered sweetener of choice I used powdered monkfruit/allulose blend

Instructions

  • Preheat oven to 375 degrees. Line 3 large baking sheets with parchment paper
  • In a large mixer bowl sift or whisk together the dry ingredients until no lumps are in the dry ingredients
  • Add the eggs, Beat on low 10 seconds. Increase speed to medium-low. Beat on medium low about 30 seconds or until fully combined and the mixture is crumbly
  • Add the butter, sour cream, vanilla and lemon juice. Beat on low 10 seconds. Increase speed to medium. Beat on medium another 30 seconds or until fully combined and creamy. Fold in lemon peel if using
  • Scoop dough out 1 table spoon at a time onto the prepared baking sheets and roll each scoop into a smooth ball. Gently flatten the tops of each dough ball to the desired shape and thickness
  • Place in preheated oven. Bake at 375 degrees for 8-10 minutes or until golden on the edges
  • Remove from the oven. They will be soft but will firm up as they cool. Cool on the pan for 15 minutes. Make glaze while cookies are cooling

Cream Cheese Glaze

  • In a large mixer bowl combine the cream cheese and the butter. Beat on low 10 seconds. Increase speed to medium and beat on medium 45 seconds to 1 minute or until creamy
  • Scrape down the sides of the bowl. Add the milk, vanilla, and lemon juice (if using) Beat on low 10 seconds then on medium another 45 seconds to 1 minutes or until fully combined
  • Add the powdered sweetener. Beat on low 10 seconds. Increase speed to medium and beat on medium another 45 seconds to 1 minute or until fully combine. Glaze should be thin but slightly creamy. If glaze is too thick add small amounts of milk until the glaze can easily drip off of a spoon. Set aside until the cookies have set for 15 minutes
  • After cookies have set for 15 minutes use a spoon and drizzle the desired amount of glaze over the cookies. Once all the cookies are glazed place on a wire rack and allow to set at least 5 minutes or until the glaze is no longer dripping. Store leftovers in an airtight container up to 1 week


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