Keto Vegan Lemon Butter Cookies
These cookies are so moist and perfectly chewy, you’ll be surprised they’re vegan. This Keto butter cookie recipe uses natural, vegan ingredients and combines them with bright flavors of lemon and mellow flavors of almond. The dessert tastes very similar to traditional Italian butter cookies. They have a buttery flavor and flaky texture without using any animal products. You’ll love the sweet and sticky lemon glaze that is poured over each cookie. Make sure to count your servings because you might find yourself going back for seconds of these sweet cookie morsels..or thirds, or fourths!
How to Make It
Step 1
Combine almond butter, coconut oil, and powdered erythritol in a stand mixer. Use a paddle attachment to blend the ingredients into a creamy mixture. Next, blend the flavoring extracts and liquid stevia into the mixture. In a separate bowl, mix together almond flour, coconut flour, tapioca flour, salt, and lemon zest. Mix the dry ingredients into the wet ingredients until the cookie dough comes together.
Step 2
Chill the cookie dough in your refrigerator for 15 minutes before continuing. Then, scoop the dough into 1-tablespoon portions, and arrange them on a sheet tray lined with parchment paper. Leave the cookies in a scooped dome shape, but gently press them down onto the paper. Return the tray of cookies to your refrigerator to chill for another 15 minutes before baking.
Step 3
Preheat an oven to 350 degrees. Bake the chilled cookies in the oven for about 17 minutes or until the edges are browned and the centers of the cookies feel dry but spongy. While the cookies cool, make the lemon glaze. Combine almond milk, swerve, and lemon zest in a small pot on the stove.
Step 4
Cook the almond milk until it’s bubbling while continually whisking it over medium heat. Let the almond milk continue cooking until it reduces to a glaze, which will only be a couple of tablespoons. Leave the glaze alone for a few minutes to thicken, then spoon the warm glaze over the cookies. Let the cookies set and fully cool before eating.
Ingredients
- Almond butter
1 oz
- Coconut oil
1 oz
- Powdered Erythritol (Icing Sugar)
1 tbsp
- Almond extract
0.13 tsp
- Butter Flavoring Extract
0.13 tsp
- Liquid stevia
5 Drop
- Almond flour
0.5 cup
- Coconut flour
1 tbsp
- Tapioca Flour
1 tsp
- Salt
1 dash
- Lemon Peel Or Zest Raw
1 tsp
- Almond milk
0.25 cup
- Powdered Erythritol (Icing Sugar)
1 tbsp
- Lemon Peel Or Zest Raw
1 tsp