Keto Lemon Glazed Cookies — Low-Carb Citrus Cookie Recipe

• 3/4 cup coconut flour
• 2 tsp baking powder
• 3/4 cups granulated sweetener of choice, adjust to taste Use monk fruit, allulose, or your preferred keto sweetener. Example: 6 TBS golden + 6 TBS classic monkfruit.
• 2 large eggs, room temperature
• 1/2 cup butter, melted
• 1/4 cup sour cream, room temperature Can substitute full-fat coconut milk if preferred.
• 2 tsp lemon juice, to taste
• 2 tsp vanilla extract
• 1 tsp shredded lemon peel, optional

Cream Cheese Glaze

• 2 TBS cream cheese, very soft
• 2 TBS butter, very soft
• 1 tsp vanilla extract
• 1 tsp lemon juice, optional
• 2 TBS milk of choice, room temperature, adjust as needed
• 2 1/2 TBS powdered sweetener Use powdered monkfruit/allulose blend or preferred keto powdered sweetener.

• Preheat the oven to 375°F (190°C). Line three large baking sheets with parchment paper.
• In a large bowl, sift or whisk the coconut flour, baking powder, and granulated sweetener until there are no lumps.
• Add the eggs and beat on low for 10 seconds, then increase to medium-low and beat about 30 seconds until the mixture becomes crumbly and combined.
• Pour in the melted butter, sour cream, vanilla, and lemon juice. Beat on low 10 seconds, then on medium for about 30 seconds until creamy. Fold in lemon peel if using.
• Scoop the dough by tablespoonfuls onto the prepared sheets. Roll each scoop into a smooth ball and gently flatten the tops to your preferred thickness and shape.
• Bake at 375°F for 8–10 minutes, or until the edges are lightly golden. Watch carefully—coconut flour bakes quickly.
• Remove the cookies from the oven. They will be soft initially but will firm up as they cool. Let the cookies cool on the baking sheet for 15 minutes while you prepare the glaze.

Cream Cheese Glaze

• In a clean bowl, beat the soft cream cheese and soft butter on low for 10 seconds, then on medium for 45–60 seconds until smooth and creamy.
• Scrape the bowl, then add the milk, vanilla, and optional lemon juice. Beat on low 10 seconds, then on medium another 45–60 seconds until combined and silky.
• Add the powdered sweetener and beat on low 10 seconds, then on medium for 45–60 seconds until fully blended. The glaze should be pourable but slightly creamy; if it’s too thick, add small amounts of milk until it drips easily from a spoon.
• After the cookies have cooled for about 15 minutes, drizzle the glaze over each cookie using a spoon. Place glazed cookies on a wire rack and let the glaze set for at least 5 minutes or until it stops dripping. Store leftovers in an airtight container for up to one week.