Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/3 cup unsalted butter, melted
- 2 tablespoons granulated sugar-free sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- 2 tablespoons sugar-free sweetener (for filling)
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract (for filling)
- 1 egg (for egg wash)
- 1 tablespoon powdered sugar-free sweetener (for topping)
Instructions
- Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a bowl, mix almond flour, coconut flour, baking powder, salt, and sweetener.
- Add melted butter, eggs, and vanilla extract, mixing until a soft dough forms.
- In another bowl, blend cream cheese, sweetener, lemon zest, lemon juice, and vanilla extract until smooth.
- Roll dough into small balls and place on the baking tray.
- Press a small indentation into each ball using your thumb or spoon.
- Fill each indentation with lemon cream filling.
- Brush edges with beaten egg.
- Bake for 15–18 minutes until lightly golden.
- Cool slightly, then dust with powdered sugar-free sweetener before serving.
Notes
- Do not overfill to prevent spilling during baking.
- Use room temperature cream cheese for a smoother filling.
- Chill dough slightly if it becomes too sticky.
- Adjust sweetener based on taste preference.
- Best served slightly warm for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Diabetic
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
