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Keto Low-Carb Lemon Cookies

These Keto Low-Carb Lemon Cookies are sugar-free and made with almond flour and fresh lemon zest. This is the best quick and easy recipe for soft cookies.

keto low carb lemon cookies on.a white plate with lemon wedges

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FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THERE’S IMPORTANT INFORMATION IN THIS BLOG POST.

How to Get Lemon Flavor

You will need two tablespoons of fresh lemon juice and 2 tablespoons of lemon zest. You will likely need at least 2 lemons, unless you use a really large one. I keep a few on hand just in case. I don’t use store-bought lemon juice. There’s an obvious difference in taste and quality.

You can also use less lemon juice and lemon zest and add lemon extract for flavor. This is pretty common. I prefer to use the flavor from just the fruit. If using lemon extract, use 1 tablespoon of lemon juice, 1 tablespoon of lemon zest, and 1/2 to 1 tablespoon of lemon extract. 

Using the amount recommended in the recipe will result in a medium dose of lemon flavor, which is what I prefer. If you want really bold lemon flavor, you may want to use lemon extract in addition to fresh juice and zest.

almond flour, butter, sweetener, lemon zest, lemon juice, baking soda, and salt in separate bowls

What Type of Sweetener to Use

I use monkfruit sweetener.  These sweeteners are natural, zero-calorie, zero-carb, and won’t spike blood sugar.

If you use something like stevia, you can follow the standard method you use for converting refined sugar to stevia. Monkfruit sweetener measures 1:1 like refined sugar.

collage photo of 4 photos showing how to cream butter in a glass bowl

How to Make Keto Lemon Cookies

  1. Preheat oven to 350 degrees.
  2. Cream butter and sweetener in a mixing bowl.
  3. Add the egg, lemon zest, and lemon juice. Use the mixer and blend on low for 30 seconds.
  4. Add in almond flour and beat.
  5. Add in salt and baking soda. Beat.
  6. Line a sheet pan or cookie sheet with a silicone baking mat.
  7. Form balls with the dough.
  8. Bake.
collage photo of 4 photos showing how to cream butter and add almond flour for cookie dough

Can You Substitute Coconut Flour

No coconut flour and almond flour do not have a 1:1 substitution ratio. It absorbs moisture much differently than almond flour.If you have allergies, I recommend searching for an allergy friendly recipe.

Cookie Texture

I like a cookie that’s soft at the center, but has a firm edge. That’s what you will find with these cookies. If you want crispy cookies bake them a few minutes longer.

keto low carb lemon cookies on.a baking mat

Why Baking Soda is Used

When combining lemon juice and baking soda, it creates a chemical reaction that will add a puff to the cookies and make them softer and chewier as they cool.

You cannot substitute baking powder for baking soda.

keto low carb lemon cookies on.a cooling rack

Optional Lemon Glaze

If you want to glaze the cookies and add additional lemon flavor, combine 1/4 cup powdered monkfruit sweetener (Confectioner’s), 1 1/2 tablespoons lemon juice, and 1 teaspoon of lemon zest. Spread the glaze over the cookies after they have fully cooled.

It must be powdered, you cannot use granular.

keto low carb lemon cookies on.a white plate

Optional Cream Cheese Icing

Combine 3 ounces of softened cream cheese, 1 teaspoon of powdered Confectioner’s sweetener, and 1 teaspoon of vanilla. Spread over the cookies when cool.

a stack of keto low carb lemon cookies, one on type with a bite taken out

Baking Tips

Watch these closely while they are in the oven. You want it to appear as though you have under-baked the cookies at first. The cookies should never look fully baked while they are in the oven.

Once the bottom of the cookies begin to turn brown and the cookie has taken shape and appears somewhat firm, remove the cookies from the oven. Almond flour bakes fast. If you leave the cookies in too long you will end up with burnt cookies.

Every oven bakes differently. I notice that items toward the back of my oven brown faster than food toward the front. Sometimes I have to rotate the positioning of sheets and pans to take this into account, otherwise, some cookies would turn out done while others were way too soft. Become familiar with how your oven bakes. 

a stack of keto low carb lemon cookies, one on type with a bite taken out

Cooling is Important

The longer the cookies cool, the firmer they will be. 

How to Store

Store these tightly sealed and covered on the counter for up to 3 days.

Store them in the fridge (covered) for up to a week. 

Freezer Tips

To freeze, store them tightly sealed. They will freeze for 2-3 months. Thaw at room temperature. You can also freeze the cookie dough and defrost overnight in the fridge.

More Keto Cookie Recipes

Keto Low Carb Pumpkin Cookies
Keto Low Carb Cream Cheese Sugar Cookies
Keto Low Carb Chocolate Chip Cookies
Keto Low Carb Peanut Butter Cookies
Keto Low Carb Peanut Butter Cup Cookies
Keto Low Carb Double Chocolate Cookies
Keto Low Carb Macadamia Nut Cookies

Click here for a complete listing of Keto Low-Carb Recipes.

keto low carb lemon cookies on.a white plate with lemon wedges
Print Pin
5 from 8 votes

Keto Low-Carb Lemon Cookies

These Keto Low-Carb Lemon Cookies are sugar-free and made with almond flour and fresh lemon zest. This is the best quick and easy recipe for soft cookies.
Save this recipe here.
Course Dessert
Cuisine American
Keyword keto cookies, keto lemon cookies, low carb lemon cookies, sugar free lemon cookies
Prep Time 15 minutes
Cook Time 10 minutes
cooling 20 minutes
Total Time 45 minutes
Servings 12 cookies
Calories 190kcal

Ingredients

Instructions

  • Preheat oven to 350 degrees.
  • Cream the butter and sweetener in a mixing bowl using a stand or hand mixer on medium speed for about 2 minutes.
  • Add the egg, lemon zest, and lemon juice. Use the mixer and blend on low for 30 seconds. And then blend on medium for a couple of minutes or until light and fluffy, scraping down bowl.
  • Add in half of the almond flour and beat.
  • Add in the remaining almond flour, salt, and baking soda. Beat.
  • Line a sheet pan or cookie sheet with a silicone baking mat. This will prevent the cookies from over-browning.
  • Form balls with the dough (I measured 1 1/2 -2 tablespoons for each) or use a cookie scoop. Flatten the top with your hands or with a spoon. Using a cookie scoop will result in more, smaller cookies.
  • Bake for 8-12 minutes or until golden brown. When checking in on the cookies they should look really soft, but golden at the edges and on the bottom when ready. They will harden up as they cool. You don't want them to look firm in the oven. That will result in burnt cookies. Mine were ready right at 10 minutes.
  • Remove the cookies and cool on the silicone baking mat and cookie sheet for 5 minutes before moving them to a cooling rack. This is important. If you move the cookies too soon, they will crumble. Give them a chance to firm up.
  • Cool on the cooling rack before serving.

Video

Notes

  • You should use blanched almond flour (superfine) in the recipe. If you don’t the cookies will be dry. You buy blanched almond flour.
  • You will likely need at least 2 lemons, unless you use a really large one. I keep a few on hand just in case.
  • I don’t use store-bought lemon juice. There’s an obvious difference in taste and quality.
  • You can also use less lemon juice and lemon zest and add lemon extract for flavor. This is pretty common. I prefer to use the flavor from just the fruit. If using lemon extract, use 1 tablespoon of lemon juice, 1 tablespoon of lemon zest, and 1/2 to 1 tablespoon of lemon extract. 
  • Using the amount recommended in the recipe will result in a medium dose of lemon flavor, which is what I prefer. If you want really bold lemon flavor, you may want to use lemon extract in addition to fresh juice and zest.
  • I prefer large cookies and measure them with 1 1/2 tablespoons -2 tablespoons of dough per cookie. I don’t use a cookie scoop.
  • You cannot substitute baking powder for baking soda.
  • You cannot substitute coconut flour. If you would like to use coconut flour, I recommend finding a recipe that uses it.
  • Watch these closely while they are in the oven. You want it to appear as though you have under-baked the cookies at first. The cookies should never look fully baked while they are in the oven.
  • Once the bottom of the cookies begin to turn brown and the cookie has taken shape and appears somewhat firm, remove the cookies from the oven. Almond flour bakes fast. If you leave the cookies in too long you will end up with burnt cookies.
  • Every oven bakes differently. I notice that items toward the back of my oven brown faster than food toward the front. Sometimes I have to rotate the positioning of sheets and pans to take this into account, otherwise, some cookies would turn out done while others were way too soft. Become familiar with how your oven bakes. 
     
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1cookie | Calories: 190kcal | Carbohydrates: 2g | Protein: 6g | Fat: 18g
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Recipe Rating




Mary Anne Panganiban

Saturday 27th of February 2021

I am always looking for a good recipe and I am happy to find this one. The lemon and sweetness is perfect. I will continue to look for more recipes on your website. Thank you! I love your website.

staysnatched

Monday 1st of March 2021

I'm glad you enjoyed the taste!

Nasreen

Saturday 27th of February 2021

These cookies are divine! So easy to make and they smell heavenly! I filled mine with some mascarpone cream cheese icing to make cookie sandwiches and oh man sooo good! Thank you for another winning recipe

staysnatched

Monday 1st of March 2021

I'm glad you found them easy!

Shalethia

Saturday 27th of February 2021

The cookies were amazing! I saw this recipe and had to make it because I love lemon cookies. These cookies did not disappoint. They were delicious. I sprinkled a little monkfruit granular sugar to the top of the cookies after baking. This will be in the rotation when I need a lemon fix. Thanks for this amazing recipe. God bless!

staysnatched

Monday 1st of March 2021

I love that idea!

Kerra

Friday 26th of February 2021

Love these cookies!! The flavor and texture is perfect! It’s such an easy recipe + I can eat them all guilt free ;)

staysnatched

Monday 1st of March 2021

I'm so glad you loved the cookies!

MaryAnne

Tuesday 23rd of February 2021

These are sooo good. I love lemon desserts and these hit the spot. I don’t tend to love 100% almond flour recipes (personal preference), so I did sub 1/3 c coconut flour for one of the cups of almond flour and they were perfect. I also added the glaze for an extra kick of lemon and it made them for me. I will make these over and over!

staysnatched

Monday 1st of March 2021

I'm glad to hear you will make them again!