Lemony Lemon Snap Keto Cookies

Light, crisp and packed with a lemon punch, these cookies add sparkle to our banana pudding.

Prep Time10

Cook Time10

Total Time20

Course: Dessert, Snacks

Keyword: Banana, Chef Taffiny Elrod, Keto Chow

Recipe Creator: Chef Taffiny Elrod

Servings: cookies

Calories: 56.3kcal

Author: Taffiny Elrod

Preheat oven to 325 F and prepare a cookie sheet by lining with parchment paper or tin foil.
Whisk together the Keto Chow, almond flour, and baking powder in a small mixing bowl and set aside.
Place the butter in a large mixing bowl and beat with an electric mixer until it is light and fluffy.
Beat in the sweetener, lemon zest and lemon extract.
When the sweetener is completely mixed with the butter, add the egg and mix well.
Add the dry ingredient mixture and mix on low until everything is completely combined.
Scoop balls of dough that are about 0.5 oz. (about two tsp.) each onto the prepared cookie sheet.
Bake for 10-12 minutes, or until the cookies have puffed slightly and are just beginning to turn golden around the edges.
Cool them completely and store in an airtight container or use them to make low carb lemon snap banana pudding.