These tender crisp Lemon Poppy Seed Cookies are a delightful keto sweet treat. With bright lemon flavor and a bit of poppy seed crunch, they make the perfect afternoon snack or dessert.
Preheat the oven to 300ºF and line a cookie sheet with a silicone baking mat or parchment paper.
In a food processor, combine the almond flour, sweetener, xanthan gum, and salt. Pulse a few times to combine.
Scatter the butter over top, add the lemon zest, lemon extract, and vanilla, and pulse until the mixture resembles coarse crumbs and begins to cling together.
Transfer the mixture to a bowl and stir in the poppyseeds by hand.
Gather the dough together into a ball and transfer to a silicone mat. Cover with a piece of parchment or waxed paper and roll out to an even ¼ inch thickness. Do not roll too thinly or they will cook too quickly.
Use a 2 to 2 ¼ inch cookie cutter to cut out circles. Gently lift the cookies with an offset spatula and place on the prepared baking sheet. Bake 20 to 25 minutes, until golden brown around the edges.
Turn off the oven, prop the door open with a wooden spoon, and let the cookies sit inside until just firm to the touch. Remove and let cool completely on the pan.
Optional Filling
Beat the cream cheese until smooth, then beat in the curd and sweetener. Refrigerate 1 hour to help firm it up.
Spread the bottom of one cookie with the filling and top with another cookie.
Notes
Nutritional Information for Sandwich Cookies (1 sandwich cookie per serving)Calories: 217; Carbohydrate: 5.2g; Protein: 5.5g; Fat: 19.4g; Fiber: 2.5gStorage Information: Store the cookies in a covered container on the counter for up to a week. They can also be frozen for several months.