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prep time

50 min
cook time

25 min
ready time

1 h 15 min

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!

Do I Have To Use Butter Flavor Extract?

Although flavoring extracts have about zero nutritional value, some do not like that extracts still contain alcohol. For a vegan recipe, you may also desire to omit the butter flavor. If so, you can absolutely omit the flavor. The almond butter used in the recipe will be the main flavor you taste in the cookie alongside the lemon.

Can I Keep Leftover Cookies?

These vegan Keto cookies can be kept for up to 3 days if stored properly. Store the cookies in an airtight container in the refrigerator for up to 72 hours. You can also keep the cookies in meal prep containers for taking to work. If you like the softer texture of room-temperature cookies, you can simply leave them out at room temperature for 10 minutes to soften up.

Net Carbs

1.9 g
Fiber

2 g
Total Carbs

6.9 g
Protein

3.2 g
Fats

12.3 g

135 cals

Quantity

Serving Size

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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

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.

Keto Vegan Lemon Butter Cookies

Do I Have To Use Butter Flavor Extract?

Can I Keep Leftover Cookies?

Ingredients

Recipe Steps

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