5 Ingredient Keto Lemon Cookies

I love the simplicity of these keto cookies. They are really quick & easy to put together and you will only need five keto-friendly ingredients (or even four if you use more almond butter instead of the coconut butter).

Over the last few years I've made many different variations of this grain-free cookie recipe and the two ingredients I keep using over and over again are my Roasted Almond & Cashew Butter and coconut butter (also known as coconut manna). This combination produces the most delicious crumbly cookies.

There are are a couple of drawbacks though. First, these low-carb cookies are really addictive! I prefer to freeze at least half of them to avoid eating them in one sitting. Also, simplicity comes at a price. Since there is no replacement for gluten and they are naturally high in fat, these cookies are fragile when freshly baked and you need to let them cool down completely before removing them from the tray. After they cool down, they will be somewhat crumbly so if you're planning to take a few cookies to work, keep them in a container rather than a ziplock bag.

These sugar-free cookies are so versatile! Apart from lemon zest, you can try orange zest & cinnamon, or even pumpkin pie spice. If you are a chocolate lover, try these 5 Ingredient Keto Chocolate Cookies or Chocolate Chip Cookies.

If you can't eat nuts, you can try these nut-free keto cookies made with sunbutter. They are delicious and the texture is a little less crumbly than the cookies made with almond butter (just skip the baking soda if you don't want them to turn green).

Preparation time

Hands-on:     10 minutes
Overall:      20-25 minutes 

Nutritional values (per cookie)

Total Carbs	5	grams
Fiber	2.6	grams
Net Carbs	2.4	grams
Protein	3.6	grams
Fat	15.2	grams
of which Saturated	6	grams
Energy	162	kcal
Magnesium	37	mg (9% RDA)
Potassium	123	mg (6% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (9%), fat (85%)

Ingredients (makes 12 cookies)

• 3/4 cup Almond & Cashew Butter or almond butter (180 g/ 6.4 oz)
• 1/2 cup softened coconut butter (125 g/ 4.4 oz)
• 1/4 cup powdered Erythritol or Swerve (40 g/ 1.4 oz)
• zest from 1 organic lemon
• 1 large egg

Instructions

1. Preheat the oven to 160 °C/ 320 °F. In a bowl, mix the almond butter (preferably roasted), softened coconut butter, Erythritol, lemon zest and egg.
2. Using your hands, crate 12 small cookie dough balls (one should be about 33 g/ 1.2 oz). Place them on a baking sheet lined with parchment paper or a non-stick silicon baking mat.
3. Using a fork, press down to flatten each cookie ball until about 1/2-inch thick.
4. Place in the oven and bake for 12-15 minutes, until lightly browned. Keep an eye on the cookies — nuts burn faster than regular flour cookies. When done, remove from the oven and let them cool down. At first, they will be fragile but will harden as they chill.
   Store in an airtight container for up to a week or freeze for up to 3 months.
   
   

Aren't cashews too high in carbs?

Cashews can be high in carbs if you eat too many! The good news is that you only need to use a small amount of cashews and they are totally worth it. Below is an overview of carbs, protein, fat and calories in nuts, seeds and coconut. To find out what you can eat on a keto diet check out my complete guide.

1-oz serving (28 g)	Total Carbs (g)	Net Carbs (g)	Protein (g)	Fat (g)	Calories
almonds	6.1	2.6	6.0	14.2	164
walnuts	3.9	2.0	4.3	18.5	185
pecans	3.9	1.2	2.6	20.4	196
macadamias	3.9	1.5	2.2	21.5	204
hazelnuts	4.7	2.0	4.2	17.2	178
brazil nuts	3.3	1.2	4.1	19.0	187
cashew nuts	8.6	7.6	5.2	12.4	157
pistachios	7.7	4.7	5.7	12.8	159
sunflower seeds	5.7	3.2	5.9	14.6	166
pumpkin seeds	3.0	1.3	8.6	13.9	158
sesame seeds	6.6	3.3	5.0	14.1	162
chia seeds	11.3	1.4	5.7	9.1	145
flax seeds	8.2	0.4	5.2	12.0	151
hemp seeds	2.8	0.9	9.9	14.2	170
coconut, dried	6.7	2.1	5.7	3.6	95

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