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+ servings
5 from 5 votes
buttery lemon cookie stack
Buttery Lemon Cookies (Low Carb)
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Tangy, sweet, buttery and very low carb. These hit the sweet spot, especially with the cardamom-butter icing.

Course: Baking
Cuisine: keto, Low Carb, vegan
Keyword: cookies
Servings: 13 cookies
Calories: 71 kcal
Author: kellie anderson
Ingredients
  • 60 g vegan butter-like spread, softened or dairy butter
  • 2 tbsp vegan cream cheese or dairy soft cheese
  • 2 tsp vanilla extra
  • 1/2 tsp ground cardamom optional but fab
  • 2.5 tbsp Natvia or Truvia no-carb sweetener or 2 tbsp sugar
  • 100 g almond flour if almond meal, grind to powder in blender
  • 2 tbsp almond milk other other plant milk or dairy milk
  • 2 tbsp lemon juice
Cardamom-Butter Icing
  • 40 g vegan butter soft
  • 60 g Swerve confectioner's sugar or confectioner's/icing sugar
  • 1/4 tsp ground cardamom
  • 1/4 tsp vanilla powder optional
Instructions
  1. Preheat oven to 140C fan/160C/300F. Line a tray with baking parchment.

  2. Using electric beaters or a stand mixer, beat the butter & cream cheese until fluffy.

  3. Add the vanilla, cardamom and sweetener, fully mixing in.

  4. Spoon in half of the almond flour and beat.

  5. Gradually add in the milk & lemon juice, then the remaining almond flour. The mix is stiff. You may need to do this last beat with a wooden spoon.

  6. Roll into 20g balls and press onto parchment lined baking sheet. I use the bottom of a pint glass to press flat (it will stick), & a bench scraper/dough scraper to transfer it easily back to the tray. I wet the glass with a damp paper towel.

  7. Bake in a 140C fan/160C/300F oven for 23-25 minutes, turning tray at 12 minutes. Let cool on tray a few minutes before using a spatula to move cookies to a cooling rack.

Cardamom-Butter Icing
  1. Mix the softened butter with the icing sugar and cardamom powder, plus vanilla powder if using. Refrigerate until needed. This will lightly cover the biscuits.

Recipe Notes

The nutritional values are based on the cookie being iced. 

 

You can make double or triple of this recipe. Any extra dough can be rolled up and stored in the refrigerator or freezer, ready to bake. From the freezer, defrost to cool temperature before baking.

 

I use "like-for-like" sweeteners Truvia and Natvia as they behave well in this recipe. I don't know how it would be with stevia drops or pure stevia powder. Let me know if you try this recipe with stevia and how it was/what you did.

Nutrition Facts
Buttery Lemon Cookies (Low Carb)
Amount Per Serving
Calories 71 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 32mg1%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 118IU2%
Vitamin C 1mg1%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.