Easy Keto Creamy Lemon Cookie Cups

These Easy Keto Creamy Lemon Cookie Cups are the perfect size for an afternoon treat.  Gluten-free, sugar-free and low in carbs, these keto stuffed cookie cups are a lemon-lovers dream dessert.  Creamy lemon filling sitting atop a crunchy almond flour crust makes this the perfect spring or summer treat.

Only 1.2 g of net carbs and the easiest things to make, these Creamy Lemon Cookie Cups are such a delightful treat!

What makes these Creamy Lemon Cookie Cups so great?

• super easy to make
• limited ingredients
• come together in about 15-20 minutes
• perfectly proportioned
• a perfect blend of creaminess and crunchiness
• keep well for about 1 week
• can easily replace the sweetener with regular sugar

What ingredients do you need to make these easy Keto Creamy Lemon Cookie Cups?

For the Gluten-free and Low Carb Cookie Cups:

•  almond flour
•  pecans (or oats or any other nut or seed)
•  sweetener (I used Lakanto Classic)
• butter, unsalted, chilled
• salt

For the sugar-free Creamy Lemon Filling:

• olive oil
• lemon juice
• eggs
• sweetener (I used Allulose to avoid any chance of the lemon filling from crystallizing)

Why did I use olive oil in the creamy lemon filling instead of butter?

I have recently been reading more about the health benefits of olive oil.  

In fact, olive oil has been shown to markedly extend the average human lifespan. 

Extra virgin olive oil lowers the risk of stroke, coronary heart disease, and Alzheimer's while boosting bone health. In a long-term clinical study, those who ingested the most olive oil-derived polyphenols lived 9.5 years longer (after age 65).

Studies show that the magic number is about 3 tablespoons of olive oil a day.

How do you make these Creamy Lemon Cookie Cups?

• Preheat the oven to 350 degrees F.  Grease or line 12 muffin tins and set it aside.
• In a food processor, add the flour, pecans, sugar and baking soda.  Pulse 5 times to incorporate the ingredients and to break down the oats slightly.
• Dice the cold butter and add it to the food processor. 

• Pulse until a crumbly texture has formed. 

• Place the mixture in the fridge to firm for 30 minutes.
• Once the mixture has firmed slightly, divide it evenly between muffin tins.  Press each firmly into the muffin allowing for a slight lip up the edge.  Bake in the oven for 15 minutes or until the edges are starting to brown.
• Remove the cups from the oven and allow them to cool slightly. 
• Once cool enough to touch, gently indent the center of the cup to form a well. 
• Spoon the lemon olive oil filling into each well.
• Allow cookie cups to cool and then place in the fridge to harden slightly.

Tips, Tricks and Substitutions for these Keto Creamy Lemon Cookie Cups:

• use any type of nut, seed or use oats when making the crust
• the type of sweetener that you use will not matter in the crust
• I have only tried this recipe with allulose in the filling; However, my lemon curd recipe was made with an erythritol-based sweetener and it did not crystallize
• use a wine cork to create an indent in the cookie cups when they come out of the oven
• add some flaked coconut or a dollop of whipped cream before serving
• you can probably replace the olive oil with equal parts of butter but I have not tried it

If you like this easy Keto Creamy Lemon Cookie Cup recipe, you may also enjoy:

• Edible Keto Lemon Girl Scout Cookie Dough
• Ultimate Gluten-Free Lemon Layer Cake
• Gluten-Free Lemon Berry Tart
• Low Carb Lemon Poppy Seed Bread

Easy Keto Creamy Lemon Cookie Cups

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These Easy Keto Creamy Lemon Cookie Cups are the perfect size for an afternoon treat.  Gluten-free, sugar-free and low in carbs, these keto stuffed cookie cups are a lemon-lovers dream dessert.  Creamy lemon filling sitting atop a crunchy almond flour crust make these the perfect spring or summer treat.

 

• Total Time: 25 minutes
• Yield: 12 cookie cups 1x

Ingredients

Units USM Scale 1x2x3x

For the Crust

• 1 cup almond flour
• ½ cup pecans (or oats or any other nut or seed)
• 1 /4 cup sweetener of choice
• 1 (115g) stick butter, unsalted, cold
• ¼ tsp salt

For the Lemon Filling:

• ⅔ cup Allulose
• ¼ tsp table salt
• 2 eggs plus 2 egg yolks
• ¼ cup lemon juice (juice from approximately 2 lemons)
• 2 tbsp extra-virgin olive oil
• splash of vanilla extract

 

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Instructions

1. Preheat the oven to 350 degrees F.  Grease or line 12 muffin tins and set it aside.
2. In a food processor, add the flour, pecans (or oats), sugar and baking soda.  Pulse several times to incorporate the ingredients and to break down the pecans slightly.
3. Dice the cold butter and add it to the food processor.  Pulse until a crumbly texture has formed. 
4. Divide the mixture evenly between muffin tins.  Press the mixture firmly into each muffin well allowing for a slight lip up the edge.  Bake in the oven for 15 minutes or until the edges are starting to brown.
5. While crusts are baking, add all the filling ingredients to a saucepan and whisk until all ingredients are incorporated and no egg white streaks remain
6. Over medium heat, whisk the mixture constantly until it begins to thicken (about 5 minutes)
7. Once thickened, remove from heat and add a splash of vanilla. 
8. Once crusts have baked, remove them from the oven and using a wine cork, press the centers down to form wells.  Add  the filling mixture to each well.  Carefully shake the pan to flatten the filling. 
9. Allow the cookie cups to cool completely before removing from muffin tin.
10. Store lemon cookie cups in an airtight container in the fridge for 5-7 days

 

• Author: Cat
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Snacks, Desserts
• Cuisine: Keto, Low Carb, Gluten Free

Nutrition

• Serving Size: 1 Lemon Curd Cookie Cup
• Calories: 186
• Fat: 18.8 g
• Carbohydrates: 2.2 g
• Fiber: 1 g
• Protein: 3.9 g