Servings: 10–12 cookies
Protein: ~6–8g per cookie
Carbs: 2–3g net carbs
Ready in: 15 minutes
⭐ Ingredients
Dry
1 cup vanilla whey or whey–casein protein powder
1 ½ cups almond flour
½ tsp baking powder
Pinch of salt
Wet
3 tbsp softened butter (or coconut oil)
1 large egg
1–2 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
½ cup granulated sugar-free sweetener (allulose or erythritol blend)
Crinkle Coating
2 tbsp powdered sugar-free sweetener
Optional: ½ scoop vanilla protein powder (helps with the “crinkle look”)
Optional: yellow food coloring (tiny drop)
🥣 Instructions
- Preheat
Heat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
- Mix Dry Ingredients
In a bowl, whisk together:
Almond flour
Protein powder
Baking powder
Salt
- Combine Wet Ingredients
In another bowl, beat together:
Butter + sweetener until creamy
Add egg, lemon juice, lemon zest, and vanilla
Mix until smooth
- Form the Cookie Dough
Add dry ingredients to wet
Stir until a soft, slightly sticky dough forms
If too dry → add 1–2 tsp more lemon juice
If too sticky → add 1–2 tbsp almond flour
- Roll & Coat
Roll dough into 10–12 balls
Toss each in the crinkle coating (powdered sweetener + optional protein powder)
- Bake
Place on baking sheet and press lightly to flatten
Bake 8–10 minutes until edges are set
Cookies will still be soft — they firm as they cool
- Cool
Let cool on the baking sheet 5 minutes before moving. They’ll become chewy-lemony with a soft center.
🍽 Macros (per cookie — approx.)
Calories: 95–120
Protein: 6–8g
Net Carbs: 2–3g
Fat: 6–8g
Sugar: 0g (with sugar-free sweetener)
