Get ready to tantalize your taste buds with these keto lemon cookies! Perfect for satisfying your sweet tooth while staying true to your low-carb lifestyle, these cookies are bursting with bright, citrusy flavor.

The combination of almond flour, coconut flour, and lemon zest creates a soft, chewy texture that will have you reaching for seconds. Plus, the lemon glaze adds an extra layer of sweetness and tanginess that complements the buttery cookie base perfectly.

Whether you’re enjoying them as an afternoon snack or serving them at a gathering, these sugar free lemon cookies are sure to be a hit with everyone who tries them.

Table of Contents

👍 Why You’ll Love This Recipe

Bursting with Lemon Flavor- If you’re a fan of all things lemon, these keto lemon cookies will absolutely delight your taste buds. The combination of fresh lemon zest, lemon juice, and lemon extract infuses every bite with a bright, citrusy flavor that’s sure to wake up your senses.

Perfect Keto-Friendly Treat- Following a keto lifestyle doesn’t mean you have to deprive yourself of delicious treats. These lemon cookies are crafted with keto-friendly ingredients like almond flour, coconut flour, and monkfruit sweetener.

Quick and Easy to Make- One of the best things about this recipe is how simple it is to prepare. Even if you’re not an experienced baker, you can whip up a batch of these keto lemon cookies in no time.

✨ Recipe Ingredients

To make these tasty keto lemon cookies you will need:

1 1/2 cup Almond Flour
1/2 cup Butter (room temperature)
2 Eggs
1/2 cup Coconut Flour
3/4 cup Monkfruit
2 teaspoons Cream of tartar
1 teaspoon Baking Soda
1/2 tsp Xanthan Gum
1/4 teaspoon Salt
3/4 tablespoon Lemon Zest
1 tablespoon Lemon Juice
1 1/4 teaspoons Lemon Extract

Glaze

1 1/2 tablespoon Almond Milk
1/3 cup Powdered Sweetener
Grated Lemon Zest

👨‍🍳 How To Make

Easily make low carb lemon cookies by following these steps:

Step 1

Start by preheating the oven to 350°F (180°C) and lining a baking sheet with parchment paper. Then, in a large bowl, mix the almond and coconut flours, baking soda, salt, cream of tartar, and xanthan gum.

Step 2

Take another bowl and, using a mixer, cream together the eggs, butter, sweetener, lemon zest, lemon extract, and lemon juice.

Step 3

Start slowly mixing in the dry ingredients and combining to form the dough.

Step 4

Roll the individual cookies into 1-inch balls. Flatten them slightly and bake for 10-13 minutes.

Step 5

Remove from the oven and spread the glaze on top once they cool.

💡Tips

1. Use room temperature butter for better consistency

When making these keto lemon cookies, it’s important to use room temperature butter. This allows the butter to cream more easily with the other ingredients, resulting in a smoother and more consistent dough.

Take the butter out of the refrigerator about 30 minutes before you start baking to let it soften naturally. Avoid microwaving the butter, as this can melt it unevenly and affect the texture of your cookies.

2. Chill the dough for better shaping and texture

If you find the cookie dough too soft or sticky to work with, try chilling it in the refrigerator for 15-30 minutes before shaping the cookies. Chilling the dough firms up the butter and makes it easier to roll the dough into balls without sticking to your hands.

It also helps prevent the cookies from spreading too much during baking, resulting in a thicker and chewier texture.

3. Let the cookies cool completely before glazing

Before adding the glaze to your keto lemon cookies, make sure they have cooled completely on a wire rack. If you try to glaze the cookies while they are still warm, the glaze will melt and run off the cookies, making a mess and resulting in an uneven coating.

Letting the cookies cool completely allows the glaze to adhere properly and set up for a beautiful presentation. If desired, sprinkle some extra grated lemon zest over the glaze for added flavor and visual appeal.

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