For all you low-carb/keto lemon fans, these cream cheese lemon drop cookies will knock your socks off!
I love lemon desserts and so does my entire family! So of course, whenever I make these delicious cream cheese lemon drop cookies, they are gone before I even have the time to cool them down.
Believe it or not, making lemon cookies was never something I had on my list of recipes to add to this blog simply because I didn’t like the idea of using flavoring to make them have that lemony flavor that most store bought cookies have.
It wasn’t until I was making the strawberry sauce for my cream cheese strawberry cookies that I realized I should be doing this with lemons and making lemon cookies!
And to my surprise, the flavor of these cookies were amazing!
These lemon cookies are soft and the perfect combination of sweet and tart. They are made with simple ingredients and nothing artificial.
The dough for the lemon cookies uses Almond Flour as a base combined with Swerve/Monkfruit, cream cheese, butter, and vanilla extract.
Lastly we use real lemons mixed with Swerve/Monkfruit that’s cooked down into a lemony sauce that we mix into the batter. That’s it!
What comes out of the oven is a perfect balance of lemony, sweet creaminess that tastes like little ‘drops of heaven’. So if you’re a fan of lemon and cookies, this recipe is made for you!
Lemons are very low in carbs, approximately 5 g per lemon. This is why we chose to go with real lemon juice to make these delicious cookies.
These ~151.5g 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) Once Lemon Syrup is done and cooled, add that into a large mixing bowl along with 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. Mix well for about 1 minute with a hand/stand mixer.
8) Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.
9) Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
10) 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!
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Keto Cream Cheese Lemon Drop Cookies
Ingredients
Lemon Sauce
- 1 Whole 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).
- Once Lemon Syrup is done and cooled, add that into a large mixing bowl along with 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. 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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Nutrition
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