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Description
Sugar-free lemon crinkle cookies are a low-carb treat with a tangy lemon flavor and a soft, chewy texture.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol
- 1/4 cup coconut flour
- 1/4 cup melted butter
- 1 large egg
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1/2 tsp baking powder
- 1/4 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix almond flour, coconut flour, powdered erythritol, baking powder, and salt.
- Add melted butter, egg, lemon juice, lemon zest, and vanilla extract. Stir until a dough forms.
- Roll dough into small balls and coat them in powdered erythritol.
- Place balls on the baking sheet and flatten slightly.
- Bake for 10-12 minutes until edges are lightly golden.
- Let cool before serving.
Notes
- Store in an airtight container for up to 5 days.
- For extra lemon flavor, add more zest.
- Replace butter with coconut oil for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 0g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg