Keto Cookies: Lemon, Raspberry and Coconut (Sugar-Free)
GLUTEN FREE II KETO II DAIRY FREE II SUGAR-FREE II SOY FREE II SESAME FREE II NIGHTSHADE FREE II FISH FREE II SHELLFISH FREE
These delicious sugar-free keto cookies are made with lemon, raspberry, and coconut. They are soft, moist, and melt in your mouth. I would say they are a cross between a cake and cookie with a cakey soft fluffy texture. Easy to make in under 30 minutes, these cookies contain no sugar, making them perfect for diabetics as they are also low in carbs! Even those who do not follow a sugar-free diet will enjoy these keto cookies.
These cookies have:
171 calories
14.3 g fat
5 g net carbs
2 g fibre
3.8 protein
These keto cookies are perfect for a quick light breakfast, or you can take them to work for an afternoon snack or enjoy them with a cup of tea!
Notes on ingredients for keto cookies with lemon and raspberry
Coconut flour
I used coconut flour for these keto cookies. Coconut flour is a white or off-white flour made from dried and ground coconut meat. It's a byproduct of coconut milk.
Coconut flour is highly absorbent, soaking up moisture and liquids more effectively than other flours. It behaves like a sponge, absorbing eggs, oil, and other wet ingredients while maintaining thickness until fully saturated.
Due to its absorbency, coconut flour requires more liquid than traditional flour, so it's important to use recipes specifically designed for coconut flour instead of making direct substitutions. Because coconut flour is so dry and thirsty, only a small amount is often needed in ratio to the amount of liquid needed. Coconut flour cannot be substituted for wheat flour on a 1:1 basis.
I store coconut flour in glass jars, and it works well in recipes like pancakes, cakes, cookies, and breads.
I bought coconut flour for these keto cookies from my local supermarket but you can find coconut flour either online or in your local health food store. My favourite brands are:
Doves Farm - organic coconut flour
Biona - organic coconut flour
Groovy Food - organic coconut flour
Coconut Merchant - organic coconut flour
Is coconut flour just ground coconut?
Coconut flour is made from dehydrated and finely ground coconut. Its naturally sweet and mild coconut flavour makes it excellent for baking.
Coconut flour can be used in a variety of recipes as a substitute for wheat flour. It is a popular gluten-free and grain-free flour alternative for baking.
How to make coconut flour out of desiccated coconut for this keto cookie recipe
To make coconut flour from desiccated coconut, grind it into a very fine powder using a blender or food processor until it reaches a flour-like consistency.
However, it's important to note that most commercially available desiccated coconut still contains some fat. As a result, the resulting "flour" may not be identical to store-bought coconut flour, which typically undergoes additional processing to remove most of the fat content.
Coconut Oil
Always ensure that the coconut oil you use is unrefined or virgin. Unrefined coconut oil is made from fresh coconut meat without chemicals. It's also known as unrewfined or extra virgin/ virgin coconut oil. Try using any of the brands listed above, as they all sell high-quality coconut oil.
Sweetener
I used xylitol as the sweetener for these keto cookies. I really like using it in baking it doesn’t have the strange aftertaste that stevia does. You can substitute xylitol 1:1 for cane sugar, and the recipes turn out wonderfully. Unfortunately, monk fruit sweetener isn’t available in the UK, but if you’re in the States and want to use it, you can try that. I’m not sure how the recipe will turn out with monk fruit since I can’t get it here.
If you use it, please let me know how the recipe turns out in the comments! There are also many keto-friendly sweeteners available, like erythritol and allulose.
Read this article here by Healthline, which explains keto sugars in more detail. I recommend avoiding Canderel and Splenda, as both taste unpleasant and can make baked goods very hard. Please do not use these sweeteners as substitutes.
Vanilla powder
I have been using vanilla powder for baking instead of vanilla extract because it is sugar-free, which fits my sugar-free diet. Vanilla powder is made by grinding and drying vanilla pods without any added ingredients. It works perfectly for these keto cookies.
My favourite brand of vanilla extract is Neil Massey, which also offers sugar-free versions; however, these are only available for purchase online. Currently, I'm using vanilla powder that I found on Amazon to experiment with, and I love it. If you are following a strict sugar-free diet, please note that you should avoid the typical vanilla extracts available in supermarkets, as they all contain sugar and alcohol.
This is the Vanilla powder I used: click here
This is Neil Massey sugar-free vanilla extract. Click here
Ingredients
Tips
Once you mix all the ingredients together, the coconut flour, being very dry, will quickly thicken to form a dense dough. This process will take only a few minutes and is perfectly normal.
You could use blackberries or wild blueberries instead of raspberries if you prefer.
You could drizzle some sugar-free dark chocolate over the keto cookies as a variation. Raspberry and dark chocolate pair well together, so feel free to omit the lemon in this case.
As stated in the cooking instructions, do not overbake these cookies for more than 12 minutes, as they will become very dry and crumbly.
This mixture makes 24 keto cookies; if you want to make less, just half the recipe.
All my keto cookies weighed in at 46 g each to get 24 equal portions.
Faq’s
How would I store these keto cookies?
I keep them in an airtight container for 5 days at room temperature. They also freeze well and take about an hour to thaw.
What makes these cookies keto-friendly?
These cookies are low in carbs and free from sugar, making them suitable for a ketogenic diet. They’re made with coconut flour, natural sweeteners like erythritol or stevia, and healthy fats.
Are these keto cookies completely sugar-free?
Yes, they contain no added sugar. Sweeteners like xylitol or monk fruit are used to provide sweetness without spiking blood sugar levels.
Do they taste like regular cookies?
While the texture and sweetness may be slightly different from traditional cookies, they still offer a delicious flavour. The lemon, raspberry, and coconut ingredients taste zesty, comforting and satisfying.
Can I eat these cookies if I’m not on a keto diet?
Absolutely. These cookies are a great option for anyone looking to reduce sugar intake or include healthier treats in their diet.
Are there any allergens in these cookies?
These keto cookies contain coconut flour, so they may not be suitable for people with nut or coconut allergies. Always check the ingredient list to be sure.
How are these cookies sweetened?
Natural, low-carb sweeteners like xylitol is used. These don’t impact blood sugar like regular sugar does.
How should I store these keto cookies?
Store these keto cookies in an airtight container at room temperature for up to a week. For longer storage, keep them in the fridge or freeze them for up to three months.
Are these keto cookies soft or crunchy?
These keto cookies are soft and slightly chewy, very moist and crumbly. They are quite dense but truly divine and oh so delicious.
Are these keto cookies suitable for diabetics?
Since they’re sugar-free and low in carbs, these cookies can be a good option for diabetics. However, always consult a doctor or dietitian to confirm.
How many carbs are typically in these cookies?
These keto cookies have around 5 grams of net carbs per serving. Each cookie weighs in at the raw weight of 46 g.
Are these cookies gluten-free?
Yes these keto cookies are made with gluten-free coconut flour. Double-check the packaging or recipe to be sure.
Makes 24 portions - 10 mins prep time 12 min cooking time
Step by Step
Recipe
200 g coconut flour
300 g coconut oil
8 large eggs
2 tsp vanilla powder
12 tbsp xylitol
zest and juice of 2 lemons
1 x 200 g punnet raspberries
Method
Preheat the oven to 160 degrees C, 325 F, gas mark 3. Line a flat baking sheet with greaseproof paper and set aside.
Whisk the eggs with the coconut oil and lemon juice, then add the liquid mixture to the dry ingredients (except the raspberries).
Mix together well. Please note that the coconut flour will soak up all the liquid really quickly, which is what we want here so don’t panic.
Add the raspberries and mix into the dough, careful not to mash them up completely.
Roll into even-sized balls with your hands; I weighed my keto cookies at around 46 g each.
Place onto a baking sheet lined with greaseproof paper, and flatten the balls slightly with your thumb.
Bake in the centre of the oven for 12-15 minutes till slightly golden brown.
Leave to cook before eating, as the raspberries will be as hot as lava!!!
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