Coconut Flour Lemon Cookies recipe

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Ingredients

½ cup butter, melted
½ cup granular sucralose sweetener (such as Splenda®)
1 ½ teaspoons lemon extract
½ teaspoon liquid stevia
¼ teaspoon sea salt
4 eggs
¾ cup coconut flour, sifted
2 tablespoons crushed raw almonds

Nutrition Info

133.6 calories
carbohydrate: 6.3 g
cholesterol: 82.3 mg
fat: 10.7 g
fiber: 3.5 g
protein: 3.5 g
saturatedFat: 6 g
servingSize: -
sodium: 114.5 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

  2. Combine butter, sweetener, lemon extract, liquid stevia, and salt in a large bowl. Add eggs one at a time, beating briefly after each addition. Stir in coconut flour. Let dough rest until slightly thickened, about 5 minutes.

  3. Drop dough onto the prepared baking sheet by rounded spoonfuls, spacing them 2 inches apart. Press almonds into the tops, flattening each cookie slightly.

  4. Bake in the preheated oven until edges are golden, about 15 minutes.

Recipe Yield

12 servings

Recipe Note

These are amazing keto-friendly cookies. So yummy, they are like little tea biscuits.

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