Preview: Creamy Italian mascarpone cheese lemon drizzle cookies are certainly my favorite low carb lemon cookies this year! The lemon citrus tang is the perfect compliment to other holiday cookies.
On the Fifth day of Christmas, my true love gave to me!
Here’s to cookie number five in the 12 Days of Keto Christmas Cookies! There’s something about lemon and citrus flavors at Christmas that speak to tradition and a time when it was expensive and difficult to find citrus fruits in the winter, making them extra special. I love citrus and have a special place in my heart for lemon curd, and these cookies definitely satisfy that craving.
This post contains affiliate links, which means I receive a small percentage if you make a purchase after clicking on my links.
In a hurry?
Scroll down to the bottom for the printable recipe or PIN it here for later!
Family traditions: Christmas Cards
Does your family do Christmas cards around the holidays? Personally, I absolutely love the Christmas card tradition, actually giving, receiving, and mailing paper cards you can feel and put on display. We have a sort of peacock wire holder, and every card we receive is displayed every year. I love to see everyone’s family photos and traditional cards and take a moment to focus on them and what they’re up to.
Yes, I may be a bit old school in that way, but to
Do you still send Christmas cards and receive them? Every year I attempt to get a family picture and unless we get them professionally done, they rarely turn out fabulous. But hey! It’s fun to be creative and make a collage of every day pictures of the family having fun. One year I took snapshots from our trip to Santa’s Workshop new Colorado Springs, and used those to make our card. It turned out great! And can I tell you a little secret? You don’t have to send a picture! A traditional Christmas card with your signature is fabulous too!
Christmas waves a magic wand over this world, and behold, everything is softer and more beautiful.
To make Low Carb Lemon cookies you’ll need:
- a large bowl
- hand or standing mixer (I prefer the standing mixer for these but either will work)
- a spatula
- spoon
- smaller heat-proof bowl
- cookie baking pans
- parchment paper or silicone baking mats
- cooling racks
Good news from heaven the angels bring,
Glad tidings to the earth they sing:
To us this day a child is given,
To crown us with the joy of heaven.
How to make Low Carb Lemon cookies
To make the cookies, first whisk together the flours, baking powder, and salt. Second, in another large bowl, beat the butter and sweetener about 3 minutes until it comes together then add in the eggs one at a time, beating each one in before adding another. It helps if they’re room temperature. Next, add in the mascarpone cheese, lemon juice, and zest, and mix it with your hand or standing mixer until the mixture is smooth with no lumps.
What is mascarpone cheese?
You may be thinking, “What is mascarpone cheese?” Or if you do know what it is you’ve probably heard it associated with one of my favorite desserts on earth, tiramisu. Simply, mascarpone cheese is an Italian cream cheese made with double or even triple cream instead of the American version of cream cheese with a lower fat content and more acidic taste we’re used to.
Can I tell you how much I love the creamy Italian wonder called mascarpone? Most American cream cheeses have 1 carb per serving, but the lovely mascarpone has NONE and tastes of cream without the cream cheese flavor. Don’t get me wrong, I adore my American cream cheese too, it just depends on the flavor you’re looking for.
On with the low carb lemon cookies
Now you will want to stir in the dry ingredients completely and then chill the dough for about 15 minutes. Preheat the oven to 325 degrees Fahrenheit and prepare two baking sheets with parchment paper or silicone baking mats. Then spoon the dough (about 1 tablespoon each) onto the baking sheets and bake for 15 minutes or until the edges just start to brown. Let the cookies cool on the pan for 20 minutes before moving to the cooling rack. Once on the cooling rack allow them to cool completely before topping with the icing glaze.
How to make the Lemon Icing
Last and for the finishing touch, to make the glaze beat all the ingredients together for 2-3 minutes on high. Spoon about a teaspoon full on each cookie and spread it around with the back of the spoon. Then leave the icing to set, and if don’t wish to eat them right away store in the fridge for up to a week.
Live your life with zest!
Low Carb Lemon Cookies and other traditions
Do you like citrus at Christmas? Traditionally we always have orange and clove, but lemon is refreshing and cheerful for the season in its own way too! To me, with the mascarpone cheese, it just feels Italian and of all things decadent and good. What are your favorite lemon Christmas recipes?
Pin this recipe here!:
Tag me in your recipe pics on Instagram @explorermomma.
If you LOVE this recipe please consider giving it a five-star rating in the review area below!
Low Carb Lemon Cookies Printable Recipe
Low Carb Lemon Cookies
Ingredients
- 2 1/2 cups almond flour
- 1/2 cup coconut flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter softened
- 2 cups powdered sweetener Swerve Confectioner's
- 2 eggs
- 14 oz mascarpone cheese
- 3 tbsp lemon juice
- 1 lemon zested
Glaze
- 1/4 cup mascarpone cheese
- 1 tbsp butter softened
- 1/2 tsp vanilla
- 1 lemon zested
- 3 tbsp heavy cream
- 2 tbsp powdered sweetener (add more or less to taste)
Instructions
- Whisk together the flours, baking powder, and salt.
- In another bowl, beat the butter and sweetener about 3 minutes until it comes together then add in the eggs one at a time.
- Add in the mascarpone cheese, lemon juice, and zest, and beat until the mixture is smooth with no lumps.
- Stir in the dry ingredients and chill the dough for 15 minutes.
- Spoon the dough (about 1 tablespoon each) onto the baking sheets and bake for 15 minutes at 325 degrees Fahrenheit or until the edges just start to brown.
- Let the cookies cool on the pan for 20 minutes before moving to the cooling rack. Once on the cooling rack allow them to cool completely before topping with the glaze.
- To make the glaze, beat all the ingredients together for 2-3 minutes on high.
- Spoon about a teaspoon full on each cookie and spread it around with the back of the spoon. Leave the icing to set then store in the fridge for up to a week.
Notes
Nutrition Facts
| Servings 24.0 | |
| Amount Per Serving | |
| calories 160 | |
| Total Fat 15 g | |
| Saturated Fat 8 g | |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 56 mg | |
| Sodium 108 mg | |
| Potassium 16 mg | |
| Total Carbohydrate 3 g | |
| Dietary Fiber 2 g | |
| Sugars 0 g | |
| Protein 2 g | |
Need more ideas? Try these amazing Thumbprint Keto Peanut Butter Cookies!
12 Days of Keto Christmas Cookies
- Coconut Macaroons
- Butter Spritz Cookies
- Gingerbread Cookies
- Thumbprint Peanut Butter Cookies
- Low Carb Lemon Cookies
Nutrition Disclaimer
Leave a Reply