Name: Keto lemon and coconut cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 75 g coconut flour; 40 g butter; 1 large egg; juice of 1 lemon; 50 g cream cheese; 40 g erythritol; a pinch of salt

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Perfect for a special breakfast, delicious as a snack: these keto lemon and coconut cookies are simple and versatile.

Looking for a low-carb cookie that is also naturally gluten-free and tasty? These keto lemon and coconut cookies might be exactly what you need. They only require a few simple ingredients:

coconut flour
butter
eggs
freshly squeezed lemon juice
a keto-friendly sweetener (like erythritol)
cream cheese
salt

Coconut and lemon is a classic combination of flavours. Fresh, delicious and Summery: it never gets old. It’s a combination that works really well in cakes, cookies and energy balls. If you love the flavour of lemon, you can add into these keto cookies some lemon zest, too (it will add a delicious tangy finish).

These keto lemon and coconut cookies are the perfect solution when you are short on time but want to bake something sweet anyway. You don’t need to refrigerate the dough or the cookie before baking. This means that from start to finish, this recipe only takes approximately 25 minutes. While you wait for the cookies to bake, you could prepare a smoothie to pair with them (for example, a green smoothie or one made with mixed berries or turmeric).

Even someone who’s not used to cook will find this recipe easy and straightforward. To make these keto lemon and coconut cookies, simply follow these steps:

In a large bowl, whisk together eggs, cream cheese, erythritol, salt and melted butter (at room temperature). Using a hand whisk, combine the ingredients until you get a smooth consistency.
In the same bowl, start to add the flour in small portions. Mix with a spoon.
Once the other ingredients are combined together, add the lemon juice and mix well.
Shape the cookies using your hands: roll the dough into small balls first, then gently flatten them right before baking.
Bake in a pre-heated oven at 180°C for approx. 12-15 minutes or until they start to turn golden.
Allow the cookies to cool down before serving.

Common questions about these keto lemon and coconut cookies

Can I make these keto cookies in advance? It’s better to eat and serve these cookies when they are fresh (just allow them to cool down). But technically, you can prepare them the day before or make a larger batch and have them on hand for a couple of days. Store them in a closed container for up to 2 days.
Can I use a different kind of flour? The quantities written below are optimised for coconut flour. You could make these cookies with almond flour, too. If you change the kind of flour, you’ll have to slightly adapt the amount of butter and cream cheese.
Can I add spices or other ingredients? You can add vanilla extract (or powder), ground star anise or a pinch of turmeric. These are the spices that work better with coconut and lemon.