This may be an unorthodox way to introduce a ‘baking’ recipe but, I’m not a baker.
Well technically I do bake, but usually only meals while the dessert responsibilities fall on the ‘Mrs’. However, it just so happened that the ‘Mrs’ was out with the kids and I really wanted some of our Keto Strawberry Cream Cheese Cookies, so decided to bake it myself.
But when I looked in the fridge, I realized we had no strawberries and only some lemons that we picked up from earlier in the week. Since ‘lemon’ cookies (among many others) were on our list of future to-do recipes, I figured this would be an opportune time with the kids being gone to make an experimental batch.
So I rolled up my sleeves, put the ‘Mrs’s’ baking apron on, and got to work! After a couple of test batches that ranged from too sour to too creamy, the last test batch was on the money!
A perfect balance of lemon and sweet creaminess that make it taste like little ‘drops of heaven’ (Friend reference)!! So if you’re a fan of lemon and cookies, this recipe is made for you!
These ~1.5g net carbs cookies are filled with the perfect amount of lemon goodness and sweet creaminess that will make you come back for more!
For this one, you will need Almond Flour and Swerve/Monkfruit as the special ingredient, which can be purchased on Amazon or a local specialty supermarket.
Now, let’s get started!
Prepping Time 10M
Cooking Time 16-20M
Cooling Time 10M
Total Time 40M
Net Carb/Cookie ~1.5g
Servings 12 Cookies
Ingredients
Lemon Sauce
Cookie Dough
- 1 1/2 Cup Almond Flour
- 1/4 Cup Monkfruit, Swerve or Sweetener of Choice
- 1/3 Cup Salted Butter Melted
- 2oz Cream Cheese (softened)
- 1/2 tsp Vanilla Extract
Directions
1) Gather all the ingredients.
2) Preheat oven to 325F.
3) Use a grater/zester to zest lemon. Place zest into a small stovetop pot.
4) Next cut lemon into 1/4s and peel off the skin. De-seed the lemon and proceed in cutting into small chucks. Place cut chunks into small stovetop pot along with lemon zest.
5) Add in the rest of the ingredients for the Lemon Sauce, 1/4 Cup Swerve/Monkfruit and 1/4 Cup Water. Cook on medium heat until boiling, then turn down to low, stirring often until a nice syrupy sauce forms. Roughly 10 minutes. Note – the syrup should be a little sour but you may adjust sweetness as desired with Swerve/Monkfruit.
6) In the meantime, melt butter in a small bowl in the microwave (about 45-60 seconds).
7) In a large mixing bowl, add Almond Flour, Swerve/Monkfruit, cream cheese, melted butter and vanilla extract. Note – make sure melted butter is at room temperature when pouring otherwise it will ‘cook’ the batter.
8) Once Lemon Syrup is done and cooled, add that into the large mixing bowl and mix well for about 1 minute with a hand/stand mixer.
9) Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.
10) Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
11) Bake at 325 F for 16-20 minutes (ours took 17 minutes) or until bottom edges start to slightly brown. Once done, wait at least 10 minutes for cookie to cool down prior to handling. We prefer enjoying the cookies once they have completely cooled down and hardened, which takes about 1 hour, but it’s up to you!
Hope you enjoy your low-carb/keto Cream Cheese Lemon Drop Cookies!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!
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Keto Cream Cheese Lemon Drop Cookies
Ingredients
Lemon Sauce
- 1 Whole Medium Fresh Lemon
- 1/4 Cup Monkfruit, Swerve or Sweetener of Choice
- 1/4 Cup Water
Cookie Dough
- 1 1/2 Cup Almond Flour
- 1/4 Cup Monkfruit, Swerve or Sweetener of Choice
- 1/3 Cup Salted Butter
- 2 oz Cream Cheese (softened)
- 1/2 tsp Vanilla Extract
Instructions
- Gather all the ingredients.
- Preheat oven to 325F.
- Use a grater/zester to zest lemon. Place zest into a small stovetop pot.
- Next cut lemon into 1/4s and peel off the skin. De-seed the lemon and proceed in cutting into small chucks. Place cut chunks into small stovetop pot along with lemon zest.
- Add in the rest of the ingredients for the Lemon Sauce, 1/4 Cup Swerve/Monkfruit and 1/4 Cup Water. Cook on medium heat until boiling, then turn down to low, stirring often until a nice syrupy sauce forms. Roughly 10 minutes. Note - the syrup should be a little sour but you may adjust sweetness as desired with Swerve/Monkfruit.
- In the meantime, melt butter in a small bowl in the microwave (about 45-60 seconds).
- In a large mixing bowl, add Almond Flour, Swerve/Monkfruit, cream cheese, melted butter and vanilla extract. Note - make sure melted butter is at room temperature when pouring otherwise it will 'cook' the batter.
- Once Lemon Syrup is done and cooled, add that into the large mixing bowl and mix well for about 1 minute with a hand/stand mixer.
- Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.
- Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
- Bake at 325 F for 16-20 minutes (ours took 17 minutes) or until bottom edges start to slightly brown. Once done, wait at least 10 minutes for cookie to cool down prior to handling. We prefer enjoying the cookies once they have completely cooled down and hardened, which takes about 1 hour, but it's up to you!
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