Ingredients:
- 1/2 cup Banana Keto Chow
- 1/2 cup almond flour
- 1/2 tsp. baking powder
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sweetener
- 1 large egg(s)
- 2 tsp. lemon zest the zest of 1 large lemon
- 1 tsp. lemon extract
Directions:
- 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.
Nutrition Facts
Lemony Lemon Snap Keto Cookies
Serving Size
15 g
Amount per Serving
Calories
56.3
% Daily Value*
Fat
5.26
g
8
%
Saturated Fat
2.56
g
16
%
Trans Fat
0.16
g
Polyunsaturated Fat
0.45
g
Monounsaturated Fat
1.94
g
Cholesterol
18.44
mg
6
%
Sodium
49.07
mg
2
%
Potassium
85.17
mg
2
%
Carbohydrates
4.81
g
2
%
Fiber
0.5
g
2
%
Sugar
0.18
g
0
%
Sugar Alcohol
4.01
g
Net Carbs
0.3
g
Protein
1.87
g
4
%
Vitamin A
138.75
IU
3
%
Vitamin C
5.69
mg
7
%
Calcium
43.98
mg
4
%
Iron
0.21
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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