These Keto Lemon Cookies are soft, chewy and the perfect low carb treat for spring and summer. They’re easy to make with only 5 ingredients and topped with a simple 2 ingredient glaze. They have just the right balance of sweetness and lemony tang and are gluten free, grain free and sugar free.
Easy Keto Lemon Cookie Recipe
I am a BIG TIME lemon lover. In fact, if I had to choose between chocolate or lemon, lemon WINS hands-down every. single. time!
This recipe for Keto Lemon Cookies is not only the best way to get your low carb lemon fix fast, but it’s made with just a handful of easy to find pantry ingredients.
It is my absolute favorite since I think it’s perfect for spring, summer, winter or any time you need a burst of sunshine. That happy and bold color is sure to lift your mood and brighten up any gloomy day.
Why we love these low carb lemon cookies
- so easy to make with just 5 ingredients for the cookies
- soft in the center and full of bright lemon flavors
- macro friendly at 132 calories and 1 net carb per cookie
- gluten free, diabetic and ketogenic friendly, grain free and low carb
- simple swap for paleo or vegan
If you are obsessed with lemon desserts but are trying to keep your sugar intake low due to allergies, autoimmune flare-ups or you’re diabetic, these soft and chewy keto lemon cookies are sure to curb that sweet tooth craving.
Whenever I’m craving delicious lemon cookies from scratch, I think of buttery and sweet, but not too thick and cakey.
They’re the perfect low carb desserts that you can bring to a spring party, Easter brunch, bridal shower or summer potluck, and nobody will even know that they’re gluten free, grain free, low carb and keto friendly.
And by simply swapping out the butter for ghee or coconut oil, you’ve got yourself vegan and paleo lemo cookies which are sure to impress your friends.
Ingredients you need for this low carb cookie recipe:
The best part about these low carb lemon cookies is that they only require 5 ingredients that you probably already have in your pantry – especially if you are already following a low carb or keto diet.
They sort of remind me of a cross between a lemon shortbread cookie and a lemon sugar cookie. Buttery, crisp on the edges with a soft, chewy and pillowy center.
- Almond Flour: Be sure to use superfine blanched almond flour and not almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
- Unsalted butter – I prefer to use grass-fed butter like Kerrygold but you can also use ghee for paleo lemon cookies or refined coconut oil or vegan butter if you want to make these vegan lemon cookies.
- Powdered monk fruit sweetener: a low-glycemic sugar-free sweetener that resembles the taste and texture of confectioners’ sugar but is keto-friendly, diabetic-friendly and paleo friendly. If you don’t have powdered monk fruit sweetener, you can swap with another powdered low carb sweetener like SWERVE, erythritol or stevia. And if you are not low carb, any powdered sugar would work as well.
- Lemon juice and lemon zest – gives the cookies that bold and refreshing citrus flavor
- Vanilla extract: bring out the flavors from all the other ingredients.
How to make Keto Lemon Cookies
These keto lemon shortbread cookies start off like most classic lemon cookies. The cookies don’t spread much so you won’t even have to chill the dough.
- Cream butter and sugar: To start, you’re going to beat the butter using an electric mixer. Next you’ll add the lemon juice and lemon zest (about half a lemon) to infuse the batter with lemon flavor. I love my lemon desserts to to have a nice lemon punch without a lot of pucker. If you like your lemon desserts to be ulta-lemony, feel free to add a touch of lemon extract.
- Add the rest of the ingredients: Next, add the vanilla, powdered monk fruit sweetener and blanched almond flour and mix until the dough comes together.
- Roll into balls: Roll cookie dough into 9 balls, approximately 1.5 tablespoons of dough each or use a small cookie scoop like this one.
- Bake in a preheated oven at 350 F degrees for approximately 8-10 minutes or until golden on the edges. Carefully transfer cookies to a wire rack to cool completely.
- Enjoy as is or top with the easy two ingredient glaze and garnish with sliced almonds, sesame seeds or poppyseeds.
How to make a sugar-free lemon glaze:
It’s really simple to make low carb lemon glazed cookies. All you’re going to need for this 2-ingredient vegan glaze is:
- unsweetened almond milk (or any milk of your choice)
- powdered monk fruit sweetener
Whisk until smooth and drizzle over the keto lemon sugar cookies and allow glaze to dry before stacking.
Lemon poppyseed cookies are a popular choice especially during the spring. You can make low carb lemon poppyseed cookies by adding 1/2 tablespoon poppyseeds to the batter before rolling the dough into balls.
Tips for making the best Keto Lemon Cookies
- be sure to use superfine blanched almond flour and NOT almond meal to ensure the cookies are soft and not gritty
- use the spoon and level method when measuring flour and the sweetener
- use powdered or confectioners’ sweetener of your choice. I prefer to use monk fruit sweetener in all my low carb baking since I find it mimics the taste of cane sugar without the cooling side effects but feel free to use your preferred sweetener
- if you’re dough seems a little bit sticky, try adding 1-2 teaspoons of almond flour or chill the dough (covered) in the fridge for 20 minutes to avoid having the cookies spread too much
- line your baking sheet with parchment paper so the cookies do not stick
- gently flatten the dough with a fork or the back of a spoon as the cookies do not spread out much
- top your gluten free lemon cookies with the 2 ingredient glaze (you can even add lemon or vanilla extract) to make these grain free lemon cookies even more irresistible.
How to make Paleo Lemon Cookies
To make paleo lemon cookies, simply swap out the butter for ghee or refined coconut oil or vegan butter for vegan lemon cookies
ARE LEMON COOKIES FREEZER FRIENDLY?
Definitely. The great thing about making homemade lemon cookies is that you can make them ahead of time for a rainy day or anytime you’re planning ahead for a special birthday or baby shower.
Simply place the cookies on a baking sheeting in a single layer and freeze for 20 minutes. Store in an airtight container or freezer bag for up to 3 months.
More keto cookies you might like:
These keto lemon cookies are soft, chewy and the perfect low carb treat for spring and summer. They're easy to make with only 5 ingredients and topped with a simple 2 ingredient glaze. They have just the right balance of sweetness and lemony tang and are gluten free, grain free and sugar free.
- 1/2 cup unsalted grass-fed butter , softened to room temperature (can use ghee for paleo OR vegan butter OR 1/3 cup refined coconut oil)
- 1.5 tablespoons fresh lemon juice , (about 1/2 lemon)
- 1.5 teaspoons lemon zest , (about 1/2 lemon)
- 1 teaspoon vanilla extract
- 1/3 cup powdered monk fruit sweetener , or sub with powdered maple sugar (blend maple sugar in a coffee grinder or high-speed mixer for paleo) or preferred sweetener of choice
- 1 cup superfine blanched almond flour , + 2 tablespoons (measured correctly with the spoon and level method)
Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl using an electric mixer, cream the butter until light and fluffy. Add the lemon juice and lemon zest and continue mixing until combined.
Add vanilla, then sweetener and almond flour and mix until the dough comes together.
Roll cookie dough into 9 balls, approximately 1.5 tablespoons of dough each or use a small cookie scoop. If the dough seems too wet, add up to 1 tablespoon of almond flour.
Bake in a preheated oven at 350 F degrees for approximately 8-10 minutes or until golden on the edges. Carefully transfer cookies to a wire rack to cool completely.
While the cookies are baking, whisk together the powdered sweetener, milk and lemon juice until smooth.
Add more milk or sweetener until desired consistency is reached. Drizzle over cooled cookies and enjoy immediately or place in the refrigerator until set.
While the cookies are baking, melt the coconut butter in the microwave in 20 second increments or over the stove and whisk until melted and smooth. Add maple syrup and lemon juice and whisk again, until combined.
Drizzle over cooled cookies and enjoy immediately or place in the refrigerator until set.