Keto Lemony Lemon Snap Cookies

Light, crisp and packed with a lemon punch, these cookies add sparkle to our banana pudding.
Course Dessert, Snacks
Keyword Banana, Chef Taffiny Elrod, Keto Chow
Recipe Creator Chef Taffiny Elrod
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Yields:

24 cookies

Ingredients:

  • 1/2 cup Banana Keto Chow
  • 1/2 cup almond flour
  • 1/2 tsp. baking powder
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sweetener
  • 1 large egg
  • 2 tsp. lemon zest the zest of 1 large lemon
  • 1 tsp. lemon extract

Directions:

  • Preheat oven to 325 F and 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 dry ingredient mixture and mix on low until everything is completely combined.
  • Scoop balls of dough that are about 0.5 oz. (about two tsp.) each onto the prepared cookie sheet.
  • Bake for 10-12 minutes, or 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 Facts
Lemony Lemon Snap Keto Cookies
Serving Size
 
15 g
Amount per Serving
Calories
56.3
% Daily Value*
Fat
 
5.26
g
8
%
Saturated Fat
 
2.56
g
16
%
Trans Fat
 
0.16
g
Polyunsaturated Fat
 
0.45
g
Monounsaturated Fat
 
1.94
g
Cholesterol
 
18.44
mg
6
%
Sodium
 
49.07
mg
2
%
Potassium
 
85.17
mg
2
%
Carbohydrates
 
4.81
g
2
%
Fiber
 
0.5
g
2
%
Sugar
 
0.18
g
0
%
Sugar Alcohol
 
4.01
g
Net Carbs
 
0.3
g
Protein
 
1.87
g
4
%
Vitamin A
 
138.75
IU
3
%
Vitamin C
 
5.69
mg
7
%
Calcium
 
43.98
mg
4
%
Iron
 
0.21
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

  • 1/2 cup Banana Keto Chow
  • 1/2 cup almond flour
  • 1/2 tsp. baking powder
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sweetener
  • 1 large egg
  • 2 tsp. lemon zest the zest of 1 large lemon
  • 1 tsp. lemon extract
Nutrition Facts
Lemony Lemon Snap Keto Cookies
Serving Size
 
15 g
Amount per Serving
Calories
56.3
% Daily Value*
Fat
 
5.26
g
8
%
Saturated Fat
 
2.56
g
16
%
Trans Fat
 
0.16
g
Polyunsaturated Fat
 
0.45
g
Monounsaturated Fat
 
1.94
g
Cholesterol
 
18.44
mg
6
%
Sodium
 
49.07
mg
2
%
Potassium
 
85.17
mg
2
%
Carbohydrates
 
4.81
g
2
%
Fiber
 
0.5
g
2
%
Sugar
 
0.18
g
0
%
Sugar Alcohol
 
4.01
g
Net Carbs
 
0.3
g
Protein
 
1.87
g
4
%
Vitamin A
 
138.75
IU
3
%
Vitamin C
 
5.69
mg
7
%
Calcium
 
43.98
mg
4
%
Iron
 
0.21
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • Preheat oven to 325 F and 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 dry ingredient mixture and mix on low until everything is completely combined.
  • Scoop balls of dough that are about 0.5 oz. (about two tsp.) each onto the prepared cookie sheet.
  • Bake for 10-12 minutes, or 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.

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