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.
