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Nutritional Facts

Servings

15

% Daily Value *

Amount Per Serving

Calories

150

Total Fat

12.9 (20%)

Saturated Fat

3.2g (16%)

Sodium

33.3mg (1%)

Net Carbohydrates

0.9g (2%)

Sugars

1.1g

Protein

5.7g (11%)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may need to be higher or lower depending on your calorie needs

Ingredients

250g almond meal

30g Sukrin Monkfruit 

25g coconut oil

2 large eggs

¼ cup lemon juice

Rind from one lemon

½ tbsp gelatin (optional)

¼ tsp baking soda


Chocolate Topping

60g Vitawerx white chocolate

1 tsp coconut oil

TAGS

Cookie, Lemon, Dairy Free

Description

My whole family are huge lemon fans. Literally lemon anything...chicken, cakes, cookies. My kids drown their fish and salmon in lemon! So, when I was trying to think of a cookie flavour I couldn't go past lemon and I think white chocolate pairs so well with itn. 


These really are delicious and if your family are anything like mine, you will have to hide them from their little hands!


This recipe makes 15 decent sized cookies at 0.9g net carbs each. The first time I tested the recipe I made smaller cookies (a leveled tablespoon amount for each cookie) and I got 21 cookies out of that. I personally felt like they were a little too small but you could definitely do that if you prefer a smaller cookie. I would take them out of the oven after 15 minutes. 


A little about the ingredients for you:


Almond meal - I used Lucky Almond Meal which can be found in most supermarkets. For cookies I prefer the blanched almond meal rather than the natural, skin on one mostly because of the colour however I also find the skin on almond meal a little gritty at times.


Sukrin Monkfruit - I like Sukrin's sweeteners however any granulated white keto sweetener will work. 


Coconut Oil - I use extra virgin cold pressed coconut oil when I cook. You could also use butter in place of the coconut oil.


Eggs - I always use large eggs at home and at room temperature. 


Lemon Juice - you can't go past fresh lemons but at $2 a lemon in Perth cooking with them can become quite expensive. If you prefer to buy bottled lemon juice, I recommend Lemon Fresh which is available at some bottleshops and Coles. It's 100% lemon juice, nothing else. 


Lemon rind - lemon rind increases the lemon flavour even more. If you are using bottled lemon juice you can just leave the rind out.


Gelatin - gelatin is a great source of collegan and also helps to give the cookies a nice chewy texture. The cookies will still work without gelatin if you prefer not to use it, they will just have a slightly different texture. I used Nutra Organics Gelatin.


Baking Soda - also known as bicarbonate soda and helps the cookies to rise and gives them a lighter texture. 


Vitawerx White Chocolate - Vitawerx is my go to chocolate for keto. They are really tasty and only contain natural sweeteners. You can, of course, use any white chocolate you like instead. 


Affiliate Disclosure: this post may contain affiliate links, meaning that if you click through and buy something, I may get a small commission. This doesn’t cost you any extra and helps me build my passion for keto cooking into a livelihood. All opinions and recommendations reflect my own genuine views or those of the linked product reviewers.

Instructions

Conventional Method

  1. Preheat the oven to 170° and line 2 trays with baking paper.

  2. Add the dry ingredients to a bowl and combine well.

  3. Make a well in the middle of the bowl and add the wet ingredients. Stir well to combine.

  4. With wet hands, scoop out a heaped soup spoon of the mix and shape into a ball and place onto the tray. Continue with the remaining mixture. Flatten each ball slightly with a spatula.

  5. Place the trays in the oven and bake for 17 mins.

  6. When cooked, remove from the oven and allow to cool for 10 minutes.

  7. Break the white chocolate into a microwave proof bowl and add the coconut oil. Microwave in 30 sec bursts and stir until melted.

  8. Dip a teaspoon into the chocolate and wave over the top of each cookie to drizzle the chocolate over. Alternatively, you could dip each cookie in and coat half of the cookie.


Thermomix Method

  1. Preheat the oven to 170° and line 2 trays with baking paper.

  2. Add the dry ingredients to a bowl and combine for 20 sec/sp4.

  3. Add the wet ingredients and combine for 30 sec/sp4.

  4. With wet hands, scoop out a heaped soup spoon of the mix and shape into a ball and place onto the tray. Continue with the remaining mixture. Flatten each ball slightly with a spatula.

  5. Place the trays in the oven and bake for 17 mins.

  6. When cooked, remove from the oven and allow to cool for 10 minutes.

  7. Wipe out the Thermomix bowl and break the white chocolate into it, then add the coconut oil. Melt for 1.5mins/70°/sp2.

  8. Dip a teaspoon into the chocolate and wave over the top of each cookie to drizzle the chocolate over. Alternatively, you could dip each cookie in and coat half of the cookie.

Lemon & White Chocolate Cookies

Lemon & White Chocolate Cookies

Free Ketolicious Kreations recipe to try at home

Prep Time (Mins)

20

Servings

15

Cook Time (Mins)

17

Calories

150