Lemon Coconut Cookie - A Delight for Keto Lovers

If you're looking for a keto friendly snack to satisfy your sweet tooth, look no further than these delicious lemon coconut cookies! These cookies are low in carbs and high in fat to keep you fuller longer.

They're also gluten-free and made with safe ingredients, like almond flour and coconut flour. Plus, they contain MCT oil that supports weight loss and energy levels.

Coconut Flour

If you are on a low-carb or keto diet, coconut flour can be a useful ingredient in your baking recipes. It is high in fibre and has a lower glycaemic index than wheat flour, meaning it won't cause a spike in blood sugar levels. It is also a good source of healthy fats and is a suitable substitute for regular flour in gluten-free recipes.

It is made by grinding dried coconut meat into a soft, powdery flour. It can be used to replace up to 20 percent of regular flour in a recipe.

Unlike wheat flour, it has a distinct flavor and aroma of coconut. This makes it a bit drier than other flours, which helps it pair better with stronger flavors. However, if you don't like the taste of coconut, it might not be the best flour substitute for your baking needs.

You can use it to replace any type of flour, including wheat and other grain-based ones. It is best to sift it before using as it can become gritty if not thoroughly mixed. You can also add a little more liquid to your coconut flour-based recipes as it is dehydrated and absorbs more moisture than other types of flour.

This makes it a great ingredient for making cookies or sweet cakes. If you want to make lemon coconut cookies, start by whisking together eggs, cream cheese, erythritol and salt. You can then add melted butter (at room temperature) and mix until smooth.

After the mixture has cooled, you can roll it into balls and then cover them in shredded coconut before putting them on a baking sheet. These are the perfect snack or accompaniment to a meal.

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Almond Flour

Almond flour is a great alternative to wheat flour for people who are gluten intolerant or following a low-carb, keto or paleo diet. It has a higher protein and fiber content than wheat flour, which makes it an ideal ingredient for baking. It's also low on the glycemic index, so it is a good choice for diabetics and those on a restricted diet.

When choosing almond flour, look for one that is finely ground and made from whole blanched almonds. This is the best way to ensure you are getting a quality product.

However, not all almond flour is created equal and it can make a huge difference in the results of your baked goods. For example, you'll want to use more finely ground almond flour if your recipe calls for a light, fluffy cake or if you are making delicate macarons.

Another important factor is how coarsely ground the almonds are. You can't grind almonds to the same fineness as wheat flour, so it's important to choose a flour that has been carefully milled.

Luckily, Bob's Red Mill offers both almond flour and almond meal. Both are similar enough to work well in most recipes, but almond meal has a slightly bitter flavor and it's more coarsely ground than flour.

It is important to keep an unopened bag of almond flour in a cool, dark place to prevent it from going bad. It can last for up to a year, so long as it is kept in an airtight container. If you need to store it longer, you can keep it in the freezer for even more extended shelf life.

Eggs

When you bite into one of these soft lemon coconut sugar cookies, it’s like biting into a tropical dream. Tangy bits of lemon zest and sweet, chewy coconut balance the buttery cookie base perfectly.

To prepare this recipe, you’ll need a few essential ingredients: flour, eggs, and coconut. The recipe is super easy and takes just 15 minutes to make.

The first step is to beat the butter until light and fluffy, then add the sugar and a little vanilla extract. Using an electric mixer, mix the dough until smooth.

Next, beat the eggs and egg yolk together until incorporated. The mixture may appear lumpy at this point, but it’s fine!

Stir in the sifted flour, baking soda, and salt. Then, stir in the coconut. Be sure not to overmix or the cookies will be tough.

Bake the cookies until the edges are starting to turn golden, 10 to 12 minutes, rotating the sheets halfway through the baking time. Transfer the cookies to a wire rack to cool.

To top the cookies, prepare a lemon glaze. Combine the icing sugar with lemon juice and zest. Then, drizzle the cookies with lemon icing and sprinkle with extra desiccated coconut.

These delicious lemon coconut cookies are a must-try. They are perfect for any time of year. With a cup of hot herbal tea, these cookies are the perfect way to brighten up a dreary day!

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Lemon Zest

Lemon zest is the oil-rich outer layer of a lemon, and it contains a lot of citrus flavor. It adds a wonderful brightness and sweet citrus zing to baked goods, soups, sauces, and other recipes. It’s an essential ingredient for many desserts and can be used to replace lemon juice in some recipes.

Zesting a lemon is a simple and fast way to capture that amazing, fresh lemon flavor. It’s an easy and foolproof technique that can be done with a microplane grater or using a vegetable peeler.

First, you’ll want to cover the zest side of your grater with plastic wrap and then grate the lemon over it. Make sure to only grate the yellow part of the peel, but not the bitter white pith that’s underneath it.

Once the entire zest has been grated, transfer the grater to a plate and remove the plastic wrap. You’ll have a gorgeous sheet of zest ready to use in your next recipe!

A microplane is the best tool for zesting, as it’s specially designed to be fine and easy to grate without catching your fingers in the holes. But a vegetable peeler or a pairing knife are also good for getting the job done.

It’s important to get the lemon zest off of the peel completely so that you don’t lose any of its precious fruit juice. If you have any leftover, store the zest in a sealed container in the fridge for up to a week or in the freezer for up to six months.

Sweetener

Sweetener is any food or beverage that contains a sweet taste. It may be natural (such as sugar), synthetic or derived from plants. They are used in a variety of ways to add sweetness and flavor to foods and beverages, including the preservation, fermentation, baking, browning and caramelization processes.

Sugar, the most common type of sweetener, is a simple carbohydrate that has a neutral effect on blood glucose levels. It is found in many healthy foods, such as fruits, vegetables, whole grains, and dairy products.

However, excess sugar in the diet is linked to health problems such as obesity and tooth decay. Therefore, it is important to limit the amount of sugar you eat.

Nonnutritive sweeteners, such as stevia, luo han guo and saccharin, are less caloric than sugar and do not raise blood glucose. They are also safe to use during pregnancy and breastfeeding.

But some people may experience bloating, gas and diarrhea when they consume excessive amounts of these sweeteners. If you are concerned about these side effects, you can ask a dietitian for advice.

Alternative natural sweeteners include fruit purees, such as mashed banana or blended ripe fruits like apples and pears. These have a low glycemic index and are high in fiber, vitamins, minerals and antioxidants.

Some other alternatives include date sugar and syrup, honey and monk fruit extract. These are all low glycemic sweeteners and can be substituted for sugar in recipes.

This Lemon Coconut Cookie- A Delight for Keto Lovers recipe is low in carbs and is naturally sweetened with stevia and flavored with real lemon zest and juice. They are delicious and perfect for a summer dessert!