These keto poppy seed lemon cookies are the perfect treat when you want something sweet but need to stay on track with your low carb lifestyle.
The combination of tangy lemon and crunchy poppy seeds creates a flavor that reminds many people of traditional bakery cookies, but these are completely keto friendly.
Many people think that following a ketogenic diet means giving up all the good stuff, especially cookies and desserts. But that’s simply not true when you know the right recipes to make.
The best thing about this recipe is how simple it is to make. You don’t need any fancy equipment or hard to find ingredients. Most of the items you probably already have in your kitchen, and the ones you don’t can be found at any regular grocery store.
The whole process takes less than 30 minutes from start to finish, including baking time. That means you can have fresh, warm cookies ready to eat in no time at all.
These cookies are also great for meal prep or making ahead of time. You can store them in the refrigerator for up to a week, or freeze them for longer storage.
👍 Why You’ll Love This Recipe
Quick and Easy to Make: From start to finish, these cookies take less than 30 minutes to make, including baking time. The dough comes together in just a few minutes with simple mixing – no complicated techniques or special equipment needed.
No Weird Ingredients: One of the best things about this recipe is that it doesn’t require any strange ingredients that you’ve never heard of or can’t pronounce. Everything in the ingredient list is something you can find at a regular grocery store, and most items you might already have at home.
Poppy Seeds Add Great Texture: The poppy seeds in this recipe aren’t just for show – they actually make the cookies much more interesting to eat. When you bite into a cookie, you get little crunches from the poppy seeds that break up the soft texture of the dough.
✨ Recipe Ingredients
- 1 cup Almond Flour
- 1/4 cup Coconut Flour
- 2 tablespoons Poppy Seeds
- 1 Egg
- 6 oz Cream Cheese (softened)
- 1/2 cup Granulated Sweetener – I recommend this one (amazon)
- 3 teaspoons Lemon Juice
- 1 teaspoon Baking Powder
- 1/4 tsp Salt
For The Lemon Glaze
- 1/4 cup Confectioner’s Sweetener – I recommend this one (amazon)
- 3 tablespoons Lemon Juice
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 325°F and lining a baking sheet with parchment paper.
Step 2
Add these to a large bowl: almond flour, coconut flour, salt, baking powder, and poppy seeds. Mix them well.
Step 3
Beat the cream cheese, sweetener, egg, and lemon juice in another bowl.
Step 4
Start adding the almond mixture to the cream cheese mixture and mix until well combined (I used a hand mixer).
Step 5
Once the dough forms, divide it into 6 to 8 balls. Flatten each one on the lined baking sheet and bake for 20-22 minutes.
Meanwhile, make the glaze by combining the sweetener and lemon juice. Enjoy! Don’t forget to let them cool for at least 15 minutes!
💡Tips
1. Don’t Overmix the Dough
Once you add the almond flour and coconut flour to your wet ingredients, mix until everything comes together. That doesn’t mean overmixing as it can make your cookies tough and dense instead of tender and soft.
Almond flour behaves differently than regular flour – it doesn’t need as much mixing to develop the right texture. Stop mixing as soon as you don’t see any dry flour streaks in the dough.
The dough might look a little rough or slightly crumbly, and that’s perfectly normal. If you keep mixing after this point, you’ll end up with cookies that are more like little hockey pucks than the soft, chewy cookies you want.
2. Let the Dough Rest Before Baking
After you mix up your cookie dough, let it sit for about 10 minutes before you start shaping and baking the cookies. This resting time allows the coconut flour to fully absorb the moisture from the other ingredients, which prevents your cookies from spreading too much or becoming too dry.
During this time, the dough will become slightly firmer and easier to work with. You’ll notice the texture changes from slightly sticky to more manageable.
This step is especially important with coconut flour because it continues to absorb liquid even after mixing. If you skip this step, your cookies might spread too thin while baking or have an uneven texture.
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FAQ
Can I make these cookies without poppy seeds?
Yes, you can definitely make these cookies without poppy seeds if you don’t have them or don’t like them. The poppy seeds add a nice crunch and mild nutty flavor, but they’re not essential for the recipe to work.
Keto Poppy Seed Lemon Cookies
Print RecipeIngredients
- 1 cup Almond Flour
- 1/4 cup Coconut Flour
- 2 tablespoons Poppy Seeds
- 1 Egg
- 6 oz Cream Cheese softened
- 1/2 cup Granulated Sweetener I recommend this one (amazon)
- 3 teaspoons Lemon Juice
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
For The Lemon Glaze
- 1/4 cup Confectioner’s Sweetener I recommend this one (amazon)
- 3 tablespoons Lemon Juice
Instructions
- Start by preheating the oven to 325°F and lining a baking sheet with parchment paper.
- Add these to a large bowl: almond flour, coconut flour, salt, baking powder, and poppy seeds. Mix them well.
- Beat the cream cheese, sweetener, egg, and lemon juice in another bowl.
- Start adding the almond mixture to the cream cheese mixture and mix until well combined (I used a hand mixer).
- Once the dough forms, divide it into 6 to 8 balls. Flatten each one on the lined baking sheet and bake for 20-22 minutes.
Great recipe