Keto Lemon Bar Cookies
These Keto Lemon Bar Cookies are a delightful low-carb twist on the classic lemon bar, combining zesty lemon flavor with a buttery, melt-in-your-mouth texture.
Ingredients
Dry Ingredients
- 1 cup Almond flour Forms the base of the cookies
- 1/4 cup Coconut flour Helps balance texture
- 1/2 cup Erythritol For sweetness, low-carb
Wet Ingredients
- 1/2 cup Unsalted butter Melted and slightly cooled
- 2 Large eggs Helps bind the ingredients
- 2 Medium-sized lemons Juice and zest for flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, coconut flour, and erythritol. Whisk until well mixed.
- Melt the unsalted butter and allow it to cool slightly before adding to the dry ingredients.
- Zest and juice the medium-sized lemons, then fold into the mixture.
- Add the eggs to the mixture, combining until well-blended.
- Line a baking pan with parchment paper and press the dough into an even layer.
Baking
- Bake for 20–25 minutes, or until the edges are golden brown and the center is slightly soft.
- Allow the cookies to cool completely in the pan before slicing into squares.
- Dust with powdered erythritol before serving.
Notes
Cookies can be stored in an airtight container at room temperature for up to five days or can be frozen for up to three months. Adjust texture by experimenting with substitutions.