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Lemon Coconut Thumbprint Cookies (RK Product)

Serves 12

Cream cheese in these cookies makes them extra soft and pillowy!

Prep Time: 10 minutes + 30 minutes to chill dough in the fridge
Cooking Time: 15-18 minutes

4 tablespoons unsalted butter
3 tablespoons plain cream cheese
⅓ cup granulated monk fruit sweetener
1 ¾ cup almond flour
1 large egg
½ teaspoon pure vanilla extract
½ cup shredded and unsweetened dried coconut
Lemon Filling:
1 packet of Real Ketones Lemon Twist Lean for Life powder
1 tablespoons unsalted butter, melted
2 tablespoons Keto honey


Preheat the oven to 325 F (160 C).

Pulse butter, cream cheese and monk fruit sweetener in a food processor until creamy. Add the almond flour, egg, and pure vanilla extract and pulse until everything is well-combined. The dough will be sticky. Transfer it to a bowl and place in the fridge to chill for 30 minutes.

Place the dried coconut in a shallow bowl.

Remove from the fridge and scoop with a tablespoon and form into balls with your hands. Roll into the coconut so that each ball is coated in coconut. Place on a baking tray lined with parchment paper, a couple of inches apart from each other. Use your thumb and make an indent in the center of each cookie.

Bake in the oven for 15-18 minutes, or until the cookies begin to appear golden in color.

Remove from the oven and prepare your filling by mixing all of the filling ingredients together until well-combined. Use a spoon to fill each center of the cookies with the filling.

Serve between 12, storing any leftovers in an airtight container for up to 3 days.


Calories: 99
Carbs: 6
Net Carbs: 1
Protein: 1
Fat: 9