Low Carb Lemon Cashew Cookies

4.5 from 2 reviews

Cashews Rule Everything Around Me – C.R.E.A.M.! We guarantee you’ll be nodding your head to these low-carb lemon cashew cookies.




  1. Preheat the oven to 350°.
  2. Wash the lemon and dry it thoroughly. Use a fine grater to zest the lemon rind into a large bowl. Be sure to get the entire colorful outer layer of the lemon. Then cut open the lemon and squeeze the juice into the bowl being careful not to let any seeds in the bowl.
  3. Add the cashew butter, eggs, vanilla, baking soda and stevia to the bowl and mix with a fork or spoon until all of the ingredients are fully blended.
  4. The consistency will be like a thick viscous batter which is a bit thicker than nut butter, but a bit thinner than usual cookie dough. Take 12 small heaps of the batter and place onto a cookie sheet shaping into a cookie shape.
  5. Bake at 350° for about 10-15 minutes. Let cool before serving.


Keywords: low carb lemon cashew cookies