These keto lemon poppyseed cookies aren’t very sweet and make for a good breakfast cookie, if you think cookies and breakfast go together. To me, they're an "anytime" snack. The fresh lemon juice and zest really give it a nice zing.
Keto Lemon Poppyseed Cookie Recipe
Ingredients:
- 1 cup almond flour
- ¼ cup coconut flour
- 3 tablespoons poppy seeds
- 1 teaspoon baking powder
- ¼ teaspoon Himalayan pink sea salt
- ¾ cup cream cheese, softened (*Use vegan cream cheese for vegan.)
- ¼ cup Lakanto granulated monk fruit sweetener (https://www.amazon.ca/gp/product/B07DGXH19X/ref=as_li_tl?ie=UTF8&camp=15121&creative=330641&creativeASIN=B07DGXH19X&linkCode=as2&tag=westcoastjiuj-20&linkId=8db0aa71f4d16bbb2dfa2692e08e1b51)
- 1 large egg, room temperature (*Sub with flax/chia egg for vegan. for vegan.)
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
Directions:
Preheat oven to 325F and line a large baking sheet with parchment paper or a silicon baking mat.
In a medium bowl, whisk together the almond flour, coconut flour, poppy seeds, baking powder and salt.
In a large mixing bowl, beat cream cheese, sweetener, egg, lemon zest, lemon juice and stevia extract. Beat in dry mixture until well combined.
Form into 10-12 even discs. Using an ice cream scoop makes it easier to portion it out.
Bake about 20-25 minutes, until set and just barely brown around the edges. Remove and allow to fully cool on the pan.
How did these keto lemon poppy seed cookies work out for you? Let me know in the comments or if you share any pics on Instagram, tag me so I can see your creation. Happy baking! :)
