Soft Keto Cream Cheese Cookies with Lemon & Coconut Flour (Print Version)
Soft Keto Cream Cheese Cookies featuring bright lemon and coconut flour. These low-carb, sugar-free treats are melt-in-your-mouth delicious and easy to make.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 27 minutes
Servings: 18 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free, Diabetic-Friendly
# Ingredients:
→ The Soft Cookie Base
01 -
8 oz cream cheese, softened
02 -
1/2 cup unsalted butter, softened
03 -
3/4 cup granulated erythritol blend
04 -
1 large egg
05 -
1 tsp vanilla extract
06 -
1/2 tsp almond extract
→ Keto Flour Power
07 -
1/2 cup coconut flour
08 -
1 tsp baking powder
09 -
1/4 tsp xanthan gum
10 -
1/2 tsp fine sea salt
→ Zesty Lemon Brightness
11 -
1 tbsp lemon zest (from 1-2 lemons)
12 -
1 tbsp fresh lemon juice
→ Sweet Finish
13 -
1/4 cup powdered erythritol blend, for rolling
# Instructions:
01 -
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together 1/2 cup coconut flour, 1 tsp baking powder, 1/4 tsp xanthan gum, and 1/2 tsp fine sea salt. Set aside.
02 -
In a large mixing bowl, beat 8 oz softened cream cheese, 1/2 cup softened unsalted butter, and 3/4 cup granulated erythritol blend with an electric mixer until light, fluffy, and well combined, about 2-3 minutes.
03 -
Beat in 1 large egg, 1 tsp vanilla extract, and 1/2 tsp almond extract until fully incorporated. Stir in 1 tbsp lemon zest and 1 tbsp fresh lemon juice for bright flavor in your Soft Keto Cream Cheese Cookies (Lemon & Coconut Flour).
04 -
Gradually add the whisked dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix. The dough for these Soft Keto Cream Cheese Cookies (Lemon & Coconut Flour) will be thick and slightly sticky.
05 -
Cover the dough and chill it in the refrigerator for 15-20 minutes; this makes it easier to handle. Scoop about 1 tablespoon of dough per cookie, roll into a ball, then roll each ball in 1/4 cup powdered erythritol blend.
06 -
Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. These Soft Keto Cream Cheese Cookies (Lemon & Coconut Flour) will be soft.
07 -
Allow the baked cookies to cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy your delicious Soft Keto Cream Cheese Cookies (Lemon & Coconut Flour) as a delightful keto treat!
# Notes:
01 -
For the softest texture, remove cookies from the oven when the edges are just barely golden and the centers still look slightly soft. They will firm up as they cool.
02 -
Store leftover Soft Keto Cream Cheese Cookies in an airtight container in the refrigerator for up to 5-7 days. They also freeze well for up to 2 months.
03 -
Experiment with different extracts like orange or lime, or add a pinch of cardamom for a unique twist on these keto cookies.
04 -
Coconut flour absorbs a lot of liquid. If your dough seems too dry after chilling, add a tiny bit more lemon juice or a splash of unsweetened almond milk.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Electric mixer (stand or hand)
03 -
Rubber spatula
04 -
Measuring cups and spoons
05 -
Zester
06 -
Small cookie scoop (1.5 tbsp)
07 -
Baking sheets
08 -
Parchment paper
# Nutrition Facts (Per Serving):
Calories: 106 kcal
Total Fat: 10 g
Total Carbohydrate: 2 g
Protein: 1 g