Lemon Cheesecake Cookies
Light, fluffy grain-free lemon cheesecake cookies made with cream cheese and whey isolate — zesty, sugar-free and baked to a pale creamy finish.
70 min
Serves 32
Recipe from YouTube by Keto Meals and Recipes
Ingredients
- Almond flour140 g (1 1/2 cups)
- Monk fruit sweetener140 g (8 tbsp + 1 tsp)
- Large eggs2 large eggs
- Vanilla extract5 g (1 tsp)
- Lemon zest6 g (1 tsp)
- Fresh lemon juice12 g (2 tsp)
- Confectionery monk fruit sweetener12 g (1 tbsp, optional)
- Dark chocolate, melted6 tsp (optional)
- Coconut flour65 g (1/2 cup)
- Unflavored whey protein isolate20 g (4 tsp)
- Glucomannan powder5 g (1 tsp)
- Baking powder5 g (1 tsp)
- Baking soda7 g (1 tsp)
- Salt1.5 g (1/4 tsp)
- Cream cheese, room temperature250 g (8 oz)
- Unsalted butter, room temperature120 g (4.2 oz)
Method
1. Place a fine sieve over a mixing bowl and add the almond flour, coconut flour, whey protein isolate, glucomannan, baking powder, baking soda and salt. Whisk until everything has passed through the sieve and stir to combine. Set aside.
2. Place the paddle attachment on a stand mixer. Add the cream cheese and butter and beat at medium-high speed until light and fluffy, about 2 to 3 minutes.
3. Turn the speed to very low and add the monk fruit sweetener. Beat for 4 to 5 minutes until very light and fluffy.
4. Add the lemon juice, lemon zest, vanilla and 1 egg, beating until well combined. Add the second egg and beat until well combined.
5. Reduce mixer speed to low and add the dry ingredient mixture one cup at a time, allowing it to just start to incorporate between additions. Do not overmix.
6. Place cling wrap touching the surface of the dough to seal it. Refrigerate for 30 to 60 minutes to let the dough harden and the flavours develop.
7. Preheat the oven to 350 F (175 C) with the rack in the middle position.
8. Scoop the chilled dough with a 1 inch (2.5 cm) ice cream scoop or roll 1 inch cookie balls and place on a parchment-lined cookie sheet.
9. Bake for 10 minutes. The cookies should be very light — do not overbake. They are best a little under-baked to keep the creamy cheesecake texture.
10. Remove from the oven and leave the cookies on the cookie sheet until they cool slightly (they fall apart if moved too soon), then transfer to a cooling rack until at room temperature.
11. Sprinkle with the confectionery sweetener or drizzle with melted chocolate, and enjoy. Store in an airtight container in the refrigerator.
Source: www.wilkesassociates.com