Keto Lemon Poppy Seed Cookies: A Refreshing, Low-Carb Twist on a Classic Favorite
Bright lemon flavor and crunchy poppy seeds combine in these low-carb cookies made with almond and coconut flours and keto sweeteners. They offer a tender texture and zesty taste, perfect for a guilt-free snack or dessert.
Equipment
- Baking sheets
- Parchment paper
- Mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Cookie scoop or tablespoon
- Oven
Ingredients
- 1 ⅔ cups almond flour
- ⅓ cup coconut flour
- ¾ cup erythritol & monk fruit sweetener blend
- 3 large eggs
- ½ cup unsalted butter or coconut oil melted
- 2 tbsp fresh lemon juice
- 2 tsp lemon zest finely grated
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp poppy seeds
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk almond flour, coconut flour, baking powder, and salt.
- In a large bowl, beat melted butter (or coconut oil) with sweetener until fluffy (~2 minutes).
- Beat in eggs one at a time, then stir in lemon juice, zest, and vanilla extract.
- Fold dry ingredients gradually into wet ingredients until just combined. Adjust dough consistency if needed (add almond flour or splash almond milk).
- Gently fold in poppy seeds without overmixing.
- Scoop 2 tablespoons of dough per cookie, roll into balls, and place 2 inches apart on baking sheets.
- Bake 12–14 minutes until edges are lightly golden but centers remain soft. Avoid overbaking for chewiness.
- Cool cookies on sheets 5 minutes before transferring to wire racks. Store airtight up to 5 days.
Notes
Nutrition (Per Cookie)
- Calories: 120 kcal
- Total Fat: 10g
- Total Carbs: 4g
- Fiber: 2g
- Net Carbs: 2g
- Protein: 3g