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Homemade Easy Low Carb Lemon Nut Sandies 

This Low Carb Lemon Nut Sandies recipe is one of those great recipes you’ll want to make the next time you need a sugar free treat!

low carb lemon nut sandies

Frequently Asked Questions about these Low Carb Lemon Nut Sandies

Can I use lemon juice and lemon zest in place of the lemon extract?

No. The lemon flavor won’t be strong enough. 

Can I use coconut oil in place of the butter in these Low Carb Lemon Nuts Sandies?

Yes, although I prefer the taste of the butter in this recipe. These are more than just keto lemon cookies, they’re “nut sandies,” which typically have a rich, buttery flavor.

What is the best bakeable sugar substitute?

This is hotly debated and mostly personal preference. But my personal favorites are Swerve and Whole Earth.

Are these similar to gluten free pecan sandies?

Yes. The chopped pecans definitely remind you of a pecan sandie. And since this recipe uses low carb flours instead of wheat-based all purpose flour, it’s the perfect gluten free lemon cookie. 

low carb lemon nut sandies
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low carb lemon nut sandies

Homemade Easy Low Carb Lemon Nut Sandies 


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  • Author: Regan at This Baking Life
  • Yield: 16 cookies
  • Diet: Gluten Free

Ingredients

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup finely chopped pecans
  • 1 teaspoon baking powder
  • 1/4 teaspoon Kosher salt
  • 6 ounces cream cheese, softened
  • 1/2 cup sugar-free sweetener or bakeable sugar substitute (I used Swerve)
  • 1 large egg
  • 1 teaspoon lemon extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon liquid stevia (optional)
  • 2 tablespoons melted butter
  • 2 tablespoons sugar-free sweetener or bakeable sugar substitute (I used Swerve)
  • 1/4 teaspoon lemon extract

Instructions

  1. Preheat oven to 325 degrees F. Line a baking sheet or cookie sheet with a Silpat or parchment paper.
  2. Combine almond and coconut flours, pecans, baking powder and salt in a medium bowl, and set aside.
  3. In a large mixing bowl, beat cream cheese, sweetener, egg, 1 teaspoon lemon extract, almond extract and stevia with an electric mixer; beat until smooth. Add flour mixture; beat just until smooth.
  4. Spoon out into balls using a small cookie scoop onto prepared baking sheet and flatten using back of measuring cup coated with cooking spray.
  5. Bake for 15 to 18 minutes or until set and edges are beginning to brown. Remove and let cool 5 minutes.
  6. Combine remaining ingredients to create a lemon glaze; spread lightly and evenly over warm cookies. Let cool completely. Store in airtight container.
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 100
  • Sugar: 1 g
  • Sodium: 70 mg
  • Fat: 8 g
  • Carbohydrates: 5 g
  • Fiber: 1.5 g
  • Protein: 30 g

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