These sugar-free keto lemon cookies are extremely soft on the inside, crispy on the outside, and packed with lemon flavor. Drizzle them with a delicious keto lemon glaze, and everyone will love them.
If you are a lemon flavor fan and love spring, these keto lemon cookies will bring that refreshing taste that bursts with flavor without being too tart—just the perfect amount of tanginess into these soft sugar cookies that are a crowd-pleaser.
I’m a chocolate lover for sure, but I also love all things lemon. So these, keto lemon cookies are just perfect.
Lemons are fantastic in desserts such as my favorite lemon bars, lemon poppy seed mug cake, and my keto vanilla lemon pound cake. If you haven’t tried these recipes, save them, and start cooking as soon as possible.
Watch our quick video to see exactly how to make these keto lemon cookies.
Why Are You Going To Love These Keto Lemon Cookies
- One cookie has only 1g net carbs.
- It’s a versatile recipe. They can be great for parties or events where dietary restrictions are considered.
- Moist, fluffy, and full of delicious zesty flavor.
- It’s a gluten-free and sugar-free cookie recipe.
Ingredients for Keto Lemon Cookies
These buttery lemon sugar-free cookies need only eight ingredients that you probably already have on hand.
Here’s everything you’ll need:
- Almond flour & coconut flour – Sift your almond and coconut flour to ensure the batter has no clumps and obtain a lighter and smooth texture.
- Powdered sweetener – love using a monk fruit and erythritol blend because it tastes just like sugar with zero aftertaste!
- Egg – use large room-temperature eggs to avoid any eggy flavor or smell.
- Baking powder – helps the cookies rise and become fluffy.
- Lemon juice – you will need both lemon zest and juice for a citrus flavor.
- Coconut oil – feel free to replace it with the same amount of melted butter.
How To Make Keto Lemon Cookies
It’s incredibly easy to make these gluten-free paleo cookies once you gather all the ingredients. It’s fantastic that these cookies pack so much lemon flavor and are moist and buttery. Perfect for a quick low carb snack or breakfast with a cup of your favorite tea.
In a mixing bowl, whisk together the large egg, freshly squeezed lemon juice, melted coconut oil, and whisk for a few minutes until frothy.
Incorporate the sweetener and lemon zest.
Add the almond flour, coconut flour, and baking powder and mix with a spatula until a thick dough starts to form.
Refrigerate the dough for about 10 minutes to make cookies easier to form.
Shape about 14-15 cookies (1 oz each) and bake in the preheated oven for about 10 minutes. Watch them closely, as they tend to burn pretty fast. You know they’re ready if they are lightly browned on top but still moist and fragile.
Let them cool down and serve them plain, dusted with powdered sweetener, or drizzle one of my two toppings. Enjoy!
Tip: If you want vegan keto lemon cookies, leave out the egg and one more tablespoon of coconut oil. If your dough looks too dry, add a splash of unsweetened plant-based milk and mix again.
Sugar-Free Lemon Cheesecake Frosting
These cookies are great topped with this creamy lemon frosting that’s a breeze to make and turns them into fancy gluten-free cookies.
All you have to do is to mix the softened cream cheese, powdered sweetener, lemon juice, and lemon zest until well incorporated and creamy. Spread over the cookies and enjoy!
Tips For Making The Best Keto Lemon Cookies
- Chill the cookie batter for at least 30 minutes before baking to help it firm up, making it easier to handle and preventing excessive spreading during baking.
- Sift all dry ingredients to ensure there are no clumps.
- Make sure to let the cookies cool for at least 20 minutes before serving them since they are crumbly straight out of the oven.
- Flatten the cookies slightly with the back of a spoon or the bottom of a glass to help them spread evenly and create a nice, uniform shape.
- Keep a close eye on the cookies while they’re baking to prevent overbaking.
How to Store Gluten-free Lemon Cookies
Keep them in an airtight container in the fridge for up to one week.
If you want your cookies to last longer, freeze them. Make sure you wrap them individually in parchment paper.
Frequently Asked Questions
Can I Freeze This Keto Lemon Cookie Dough?
Sure, you can freeze this cookie dough and bake them when you want to enjoy a freshly baked cookie. Shape the dough into balls, place them on a baking sheet lined with parchment paper, and freeze until firm. Then transfer the frozen dough balls to a freezer bag and store them in the freezer.
Can I Use Lemon Extract Instead Of Fresh Lemons?
Yes, you can use lemon extract if you don’t have fresh lemons on hand. But you’ll need to know that lemon extract is more concentrated.
Can I Make These Keto Lemon Cookies In Advance?
Sure, you can easily make these keto lemon cookies in advance. You can bake them a day or two ahead and store them in an airtight container until ready to enjoy.
More Keto Cookies
- 5 Minute No-Bake Keto Cookies
- Flourless Almond Butter Double Chocolate Chip Cookies
- Easy Homemade Low Carb Keto Oreo Cookies
- Thick & Soft Keto Snickerdoodle Cookies
- Easy 3 Ingredient Keto Peanut Butter Cookies
- The Best Keto Chocolate Chip Cookies
Buttery Sugar-Free Keto Lemon Cookies
SUGAR-FREE CHEESECAKE LEMON FROSTING
- 6 tablespoon cream cheese softened
- 4 tablespoon lemon juice
- 4 tablespoon powdered sweetener
- 1 tablespoon lemon zest
SUGAR-FREE LEMON GLAZE
- ¼ cup powdered sweetener
- 2 tablespoons lemon juice
- Preheat oven to 180°C / 350°F. Line a baking sheet with parchment paper or silicone baking mats. Set aside.
- In a large mixing bowl, add the egg, lemon juice, melted coconut oil, and whisk for a few minutes until frothy.
- Add the powdered sweetener and continue mixing.
- Over the egg mixture, add lemon zest, almond flour, coconut flour, and baking powder. Whisk well until a buttery, and soft batter starts to form.
- Put the cookie dough in the freezer for about 5 minutes. It will become easier to handle.
- Form about 14-15 cookies using your hands and place them onto the baking tray. Flatten the cookies and give them the desired shape as they won’t flatten.
- Bake for 10-12 minutes in the preheated oven until beautiful and golden on the outside.
- Allow the cookies to cool down completely. You can serve them simple or drizzled with lemon glaze or my sugar-free cheesecake lemon frosting.
- To make the cheesecake lemon frosting: Add all the ingredients into a medium bowl and using an electric mixer, combine all the ingredients until creamy. Adjust the sweetness to taste.
- To make the sugar free lemon glaze: Combine all the ingredients and whisk until the sweetener is dissolved, and the glaze is slightly thicker. Add more sweetener for a thicker glaze.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
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