Keto Cream Cheese Lemon Cookies
I love these keto cream cheese lemon cookies. They are soft and tangy cookies that are great for spring. I love lemon and these cookies hit the spot. They would be a great treat anytime, no matter what the calendar says.
Spring vs. Fall
For me, lemon is to spring what pumpkin is to fall. It just made sense that I would create a cookie that would be great for spring to also compliment my pumpkin cookies. Personally, I am more partial to fall then to spring. However, spring is still a great time of year for me. All the flowers are starting to bloom and there is just a sense of renewal in the air. There is also the fact that I am named after a spring month as well.
Easy Fast Cookies
These cookies could not be easier to make… just throw together and bake. They would make a great dessert to bring to a picnic in the park to enjoy on a great spring day. We deserve it after the long winter. So, whether you are making these cookies in the spring or you just love lemon anytime, I am sure that you will love these cookies. I know that we do. Happy Spring!
We have a lot of desserts to satisfy your keto sweet tooth. Check out some of our other dessert recipes:
Nutrition for the recipe is on My Fitness Pal just search Certainlyketo-Keto Cream Cheese Lemon Cookies.
- Serves: 14 cookies
- Serving size: 1 cookie
- Calories: 154
- Fat: 14
- Carbohydrates: 4
- Sugar: 1
- Sodium: 74
- Fiber: 2
- Protein: 3
- Preheat oven 400°F.
- Line a cookie sheet with parchment paper, set aside.
- In a medium mixing bowl, add softened cream cheese, butter, and sour cream.
- With an electric mixer, mix until smooth.
- Add sweeteners, emulsion, and eggs to the mixture and mix until combined.
- In a separate bowl, mix together all dry ingredients.
- Add the dry ingredients to the wet ingredients and mix until fully incorporated.
- Drop spoonfuls of cookie dough onto the parchment lined cookie sheet.
- Leave an inch or two between each cookie.
- Bake for 10-12 minutes or until the cookie starts to brown slightly on top.
- Let cool completely before removing from the cookie sheet.
- Store in an airtight container.
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