Why You’ll Love This Recipe
If you love lemon bars, these Keto Lemon Bar Cookies are a must-try! They offer the same zesty lemon flavor but in a mini, cookie form. The almond flour cookie cups are light and tender, while the sugar-free lemon curd filling is rich and creamy. They’re easy to make and perfect for any keto-friendly occasion or just when you’re craving something sweet and tangy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups almond flour
- ½ cup keto sweetener (granular, like Swerve or Lakanto)
- 1 tsp baking powder
- ½ cup butter, softened
- 1 egg
- 1 tsp vanilla extract
- Juice and zest of 1 lemon
- Pinch of salt
- ½ cup powdered sweetener (for dusting)
Directions
- Prepare the pan: Grease a silicone mini muffin pan or use parchment liners.
- Make the cookie dough: In a bowl, combine almond flour, sweetener, baking powder, butter, egg, vanilla, lemon zest, juice, and salt. Mix until a dough forms.
- Shape and bake: Roll the dough into 24 small balls (about 1-inch in diameter). Place them in the muffin pan and bake at 350°F (175°C) for 5 minutes.
- Form the wells: After baking, press a well into the center of each cookie while they’re still soft.
- Bake again: Continue baking for another 5-7 minutes, until lightly golden. Let them cool.
- Prepare the lemon curd: Make a keto lemon curd, whisking constantly until smooth and thickened.
- Assemble: Spoon the lemon curd into the cooled cookie cups, and chill for at least an hour.
- Dust and serve: Dust with powdered sweetener before serving.
Servings and Timing
- Servings: 24 cookies
- Prep time: 15 minutes
- Cook time: 15-20 minutes
- Total time: 1 hour 30 minutes (including chilling)
Variations
- Add flavor: Incorporate some lemon extract or a little vanilla to enhance the flavor.
- Change the filling: Try a keto custard or whipped cream instead of lemon curd for variety.
- Make it dairy-free: Use a dairy-free butter and non-dairy cream for the lemon curd.
Storage/Reheating
- Fridge: Store in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze for up to 1 month, but lemon curd may become slightly runny upon thawing.
FAQs
Can I use coconut flour instead of almond flour?
No, coconut flour does not work well as a substitute in this recipe. You can try sunflower seed flour instead.
What sweeteners can I use?
For the cookie cups, use a granular erythritol-based sweetener like Swerve or Lakanto. For the lemon curd, powdered sweetener works best to avoid grittiness.
How do I prevent the cookie cups from cracking?
Let the cookie dough bake for a few minutes before pressing the wells to keep the edges from cracking.
Can I make the lemon curd in advance?
Yes, lemon curd can be made ahead of time and stored in the fridge for up to 4 days.
Can I make these cookies larger?
Yes, you can adjust the dough size, but you will need to increase the baking time.
Can I use a different filling instead of lemon curd?
Yes, you can use keto-friendly custards, whipped cream, or even sugar-free jam for variety.
How do I know when the cookie cups are done?
The cookies should be lightly golden, and you should be able to press the wells gently without the dough cracking too much.
Can I freeze the lemon curd cookies?
Yes, but it’s best to freeze them without the curd filling and add it after they thaw.
Can I add more sweetness to the cookies?
If you prefer a sweeter cookie, you can increase the amount of granular sweetener in the dough.
Are these cookies suitable for other diets?
These cookies are specifically keto-friendly, but they’re also gluten-free, low-carb, and can be adapted for dairy-free diets.
Conclusion
These Keto Lemon Bar Cookies are the perfect combination of tangy lemon and buttery sweetness, with the perfect crispy texture from the almond flour cookie cups. They’re a refreshing, guilt-free dessert that’s sure to be a hit for any keto or low-carb diet. Simple to make and even easier to enjoy, they’re the perfect treat for lemon lovers!
Keto Lemon Bar Cookies
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 1 hour 30 minutes (including chilling)
- Yield: 24 cookies
- Category: Dessert, Keto, Low-Carb
- Method: Baking
- Cuisine: Keto, Gluten-Free
- Diet: Gluten Free
Description
These Keto Lemon Bar Cookies are a refreshing, low-carb dessert that combines the zesty tang of lemon with the rich flavor of almond flour cookie cups. Filled with creamy, sugar-free lemon curd and lightly dusted with powdered sweetener, they’re the perfect treat for anyone on a keto diet. Easy to make, these cookies are the perfect bite-sized version of classic lemon bars, offering all the flavor without the carbs.
Ingredients
- 2 cups almond flour
- ½ cup keto sweetener (granular, like Swerve or Lakanto)
- 1 tsp baking powder
- ½ cup butter, softened
- 1 egg
- 1 tsp vanilla extract
- Juice and zest of 1 lemon
- Pinch of salt
- ½ cup powdered sweetener (for dusting)
Instructions
- Prepare the pan: Grease a silicone mini muffin pan or use parchment liners.
- Make the cookie dough: In a bowl, combine almond flour, sweetener, baking powder, butter, egg, vanilla, lemon zest, juice, and salt. Mix until a dough forms.
- Shape and bake: Roll the dough into 24 small balls (about 1-inch in diameter). Place them in the muffin pan and bake at 350°F (175°C) for 5 minutes.
- Form the wells: After baking, press a well into the center of each cookie while they’re still soft.
- Bake again: Continue baking for another 5-7 minutes, until lightly golden. Let them cool.
- Prepare the lemon curd: Make a keto lemon curd, whisking constantly until smooth and thickened.
- Assemble: Spoon the lemon curd into the cooled cookie cups and chill for at least an hour.
- Dust and serve: Dust with powdered sweetener before serving.
Notes
- You can add some lemon extract or vanilla to enhance the flavor.
- Try using keto-friendly custards or whipped cream instead of lemon curd for a variation.
- Use dairy-free butter and non-dairy cream for a dairy-free version.
