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A delightful keto and gluten-free summer cookie.

Easy Keto Creamy Lemon Cookie Cups

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5 from 1 review

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 Scale

For the Crust

  • 1 cup almond flour
  • 1/2 cup pecans (or oats or any other nut or seed)
  • 1 /4 cup sweetener of choice
  • 1 (115g) stick butter, unsalted, cold
  • 1/4 tsp salt

For the Lemon Filling:

  • 2/3 cup Allulose
  • 1/4 tsp table salt
  • 2 eggs plus 2 egg yolks
  • 1/4 cup lemon juice (juice from approximately 2 lemons)
  • 2 tbsp extra-virgin olive oil
  • splash of vanilla extract

 

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

Find it online: https://mycrashtestlife.com/keto-creamy-lemon-cookie-cups-easy-gluten-free-recipe-dessert/

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