Lemon Coconut Cookies
Servings: 20 Cookies
A chewy lemon coconut cookie that is low carb, gluten free and egg free.
- 4 oz Cream cheese softened
- ½ cup Butter, unsalted softened
- ½ cup Erythritol or sugar substitute
- ¼ teaspoon Salt
- 1 cup Desiccated coconut unsweetened
- 1 Lemon - juice & rind
- 2 cup Almond flour
Preheat the oven to 180C/350F degrees.
In a bowl, cream together the butter, cream cheese and erythritol (or sugar substitute of choice).
Add the lemon juice and rind. Beat until smooth.
Add the desiccated coconut, almond flour and salt and beat until combined. The mixture will be sticky.
Line a baking tray with parchment paper.
Using damp hands make a walnut sized ball from the dough and place on the baking tray. Press down gently with either your hands or the back of the spoon into a cookie shape.
Bake for 18-20 minutes until golden BUT flip the cookies over gently and carefully halfway through cooking. Reshape if need be as they will be very delicate.
Cool and store in the fridge to firm.
Makes 20 cookies
Nutritional Info per cookie: 144 Calories, 14g Fat, 3g Protein, 4g Total Carbs, 2g Fibre, 2g Net Carbs
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
Serving: 1Cookie | Calories: 144kcal | Carbohydrates: 4g | Protein: 3g | Fat: 14g | Fiber: 2g