Keto Lemon and Coconut Cookies
These keto lemon and coconut cookies combine tangy lemon zest, fresh juice, and unsweetened shredded coconut for a tropical, low-carb treat. Ready in under 30 minutes, they’re simple, family-friendly cookies perfect for a guilt-free dessert.
- Prep Time: 15
- Cook Time: 12
- Total Time: 27
- Yield: 12 cookies 1x
- Category: Keto Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1.5 cups blanched almond flour
2 tbsp coconut flour
0.5 cup granulated erythritol
0.5 tsp baking powder
0.25 tsp fine sea salt
0.5 cup unsalted butter, softened
1 large egg, room temperature
1 tbsp fresh lemon zest
2 tbsp fresh lemon juice
0.5 tsp vanilla extract
1/3 cup unsweetened shredded coconut
Instructions
Preheat oven to 350°F (180°C)
In a large bowl, combine blanched almond flour, coconut flour, erythritol, baking powder, and salt
In another bowl, mix softened butter, egg, lemon zest, lemon juice, and vanilla extract until emulsified
Gradually add dry ingredients to wet ingredients, mixing until well combined
Stir in unsweetened shredded coconut by hand
Roll dough into balls and place on parchment-lined baking sheets
Flatten slightly with a fork or thumbprint for texture
Bake for 10–12 minutes until edges are golden
Cool on baking sheets for 5 minutes before transferring to a rack
Notes
Use a microplane grater for fine lemon zest
Erythritol can be substituted with xylitol or monk fruit sweetener
Dough may be refrigerated for 30 minutes if not baking immediately
Store cooled cookies in an airtight container at room temperature for up to 2 days
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 0g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 2g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
Find it online: https://www.makeourrecipes.com/keto-lemon-and-coconut-cookies/