Lemon Sugar Cookie Cups

Deliciously tender almond flour cookie cups filled with low carb lemon pastry cream. A divine keto Easter treat!

INGREDIENTS:
Cookie Cups:

• 1/4 teaspoon salt
• 6 tbsp butter softened
• 1/2 cup Swerve Sweetener
• 1 large egg
• 2 tsp grated lemon zest
• 2 cups almond flour
• 2 tbsp coconut flour
• 1/2 tsp baking powder
• 1/2 tsp vanilla extract

Lemon Pastry Cream:

• 1 cup whipping cream
• 3 egg yolks
• 6 tbsp confectioner’s Swerve Sweetener
• pinch salt
• 2 tbsp butter cut into two pieces
• 1 tbsp lemon juice
• 2 tsp lemon zest
• 1/2 tsp lemon extract
• 1/4 tsp xanthan gum

INSTRUCTIONS:
Cookie Cups:

1. Preheat the oven to 325F and grease a 12 cavity muffin pan very well (or line with parchment or silicone liners).
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
3. In another large bowl, beat the butter with the sweetener until well combined. Beat in the egg, lemon zest, and vanilla extract, then beat in the almond flour mixture until the dough comes together.
4. Roll the dough into 12 even balls and place in the prepared muffin pan. Press evenly into the bottom and up the sides of the muffin cups.
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You can find complete recipes click here!

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