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Coconut Flour Lemon Cookies
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Keto-friendly coconut flour cookies with zesty lemon and crunchy almond topping.
Ingredients:
  • 0.5 cup butter, melted
  • 0.5 cup granular sucralose sweetener (such as Splenda®)
  • 1.5 teaspoons lemon extract
  • 0.5 teaspoon liquid stevia
  • 0.25 teaspoon sea salt
  • 0.75 cup coconut flour, sifted
  • 2 tablespoons crushed raw almonds
Instructions:
  • Preheat your oven to a toasty 375 degrees F (190 degrees C) and line a baking sheet with parchment paper for easy cleanup.
  • In a large bowl, mix together butter, sweetener, lemon extract, liquid stevia, and salt. Add eggs one at a time, briefly beating after each addition. Stir in coconut flour and allow the dough to rest for about 5 minutes until slightly thickened.
  • Spoon dough onto baking sheet, leaving 2 inches between each. Top with almonds, gently pressing to slightly flatten each cookie.
  • Bake until edges turn golden, approximately 15 minutes in the preheated oven.

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