Keto Lemon Cookies

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5 from 184 votes
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These keto lemon cookies are made in one bowl and turn out incredibly soft, chewy, and full of sweet lemon flavor! I love their gorgeous crackly tops!

Love keto cookies? Try keto peanut butter cookies, keto chocolate chip cookies, or keto snickerdoodles!

keto lemon cookies

We love all things lemon in my house, and even when I’m keto, I can’t resist making my favorite lemon desserts, be it keto lemon bars, keto lemon meringue pie, or my favorite keto lemon cookies. 

Even if you are a lemon skeptic, I guarantee you’ll love these cookies. Thanks to the lemon extract and zest, they’re not super tart but sweet and refreshing. Plus, the texture is to die for. With tender edges and gooey centers, they practically melt in your mouth. 

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make keto lemon cookies
  4. Recipe tips and variations
  5. Storage instructions
  6. More keto cookie recipes to try
  7. Keto Lemon Cookies (Recipe Card)

Why I love this recipe

  • Ready in 15 minutes. So you can make them whenever inspiration strikes. 
  • No flour needed. Unlike traditional cookies, these are made with almond flour, which adds even more flavor and a delicate, crumbly texture. This also means they’re gluten-free, too. 
  • Perfect for lemon lovers. Obviously, lemon is the star of the show, and if you love lemon desserts as much as I do, you’ll fall head over heels for them!
  • 2 grams of net carbs per serving. So you can enjoy them guilt-free and stick to your keto diet. 

Ingredients needed

  • Almond flour. Superfine or blanched almond flour. Avoid using almond meal, as it leads to a gritty and thick cookie.
  • Granulated sweetener of choice. I like allulose because I find it has the closest texture and flavor to white sugar, but monk fruit sweetener is a great substitute. 
  • Salt. Brings out the sweetness of all the other ingredients. 
  • Lemon zest. Adds some extra lemon flavor. 
  • Egg whites. Room temperature egg whites. These will be whipped before being folded into the cookies. 
  • Lemon extract. Gives the cookies an even more intense lemon flavor. 
  • Yellow food coloring. It’s optional, but it gives the cookies a gorgeous color. 
  • Sugar free powdered sugar. To cover the cookies with. I used my keto powdered sugar

How to make keto lemon cookies

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the cookie dough. In a large mixing bowl, combine the dry ingredients. In another mixing bowl, beat the egg whites until soft peaks form. Add the lemon extract and yellow food coloring to the egg whites. Gently fold in the dry mixture until combined.

Step 2- Shape. In a separate large bowl, add the sugar-free powdered sugar. Using a 1-tablespoon cookie scoop, scoop out heaping tablespoons of dough and roll them in the powdered sugar until combined. Repeat until all the cookie dough balls have been covered.

Step 3- Bake. Bake the cookies until 15 minutes or until the edges are done and the tops begin to crackle.

Step 4- Cool and serve. Remove the cookies from the oven and let them cool briefly on the baking sheet. Then transfer them to a wire rack to cool completely.

low carb lemon cookies

Recipe tips and variations

  • Add more lemon flavor. Fold in 2 tablespoons of fresh lemon juice for extra tartness. 
  • Make sure to use room temperature egg whites, otherwise, the cookies can dry out and become crumbly. 
  • Use other citrus fruits. Okay, I know these are technically ‘lemon’ cookies, but if you swap the lemon for orange, lime, or grapefruit, they’re equally as delicious!
  • Press down on the cookies. Since there’s no baking powder in these cookies, they won’t spread very much. I like to lightly press down on the cookies when I place them on the baking sheet. 
  • Avoid overbaking. The cookies will continue to cook briefly after they’re pulled out of the oven, so remove them as soon as the edges are slightly crisp and begin to lift from the baking sheet. 
  • Top with a lemon glaze. To make a quick lemon glaze, combine keto powdered sugar, lemon juice, and vanilla extract. Whisk until smooth, then glaze the cookies once they’ve fully cooled. 

Storage instructions

To store: Lemon cookies will keep fresh at room temperature, covered, for up to 1 week. If you’d like them to keep longer, store them in the refrigerator. 

To freeze: Place cookies in a ziplock bag and store them in the freezer for up to 6 months. 

almond flour lemon cookies
keto lemon cookies

Keto Lemon Cookies

5 from 184 votes
These keto lemon cookies are a low carb and sugar free take on classic lemon crinkle cookies! Simple ingredients and ready in just 15 minutes!
Servings: 18 cookies
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes

Ingredients  

Instructions 

  • Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
  • In a large mixing bowl, add all your dry ingredients and mix well. In another mixing bowl, beat together your egg whites until soft peaks form. Add in the lemon extract and yellow food coloring. Gently fold through the dry mixture until combined.
  • In a separate bowl, add the sugar free powdered sugar. Using a 1 tablespoon cookie scoop, scoop out heaping tablespoons of dough and roll them in the powdered sugar until combined. Repeat until all the cookie dough balls have been covered.
  • Bake the cookies until 15 minutes, or until the edges are done and the tops begin to crackle.
  • Remove from the oven and let cool completely. If the powdered sugar has seeped into the cookies while baking, sprinkle more on top.

Notes

TO STORE: Lemon cookies will keep fresh at room temperature, covered, for up to 1 week. If you’d like them to keep longer, store them in the refrigerator. 
TO FREEZE: Place cookies in a ziplock bag and store them in the freezer for up to 6 months. 

Nutrition

Serving: 1CookieCalories: 73kcalCarbohydrates: 3gProtein: 3gFat: 6gSodium: 38mgPotassium: 6mgFiber: 1gVitamin C: 1mgCalcium: 27mgIron: 1mgNET CARBS: 2g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    The cookies are very good but was wondering about pushing the ball down before baking or just bake the ball of dough. I did a little of both. Waiting for them to cool. Thanks

  2. 5 stars
    Hi Arman! I just made these, and need to do some troubleshooting. I used lemon juice instead of extract, and wonder if that’s why the cookies failed. After 15 minutes in the oven, they are yellow mounds that didn’t crinkle at all, and look like they’re liquifying on the bottom. Or did I beat the meringue too long? On the positive side, these are DELICIOUS!!! I couldn’t stop eating the batter! (I know I probably shouldn’t eat it, but I couldn’t help it.)

  3. I’m sorry but I replaced the sweetener with Caster Sugar & rolled them in Icing sugar. They were delicious. I’ll definitely be doing them again.

  4. Very excited to make these cookies but how much lemon extract. I don’t see it listed with ingredients.
    Thanks for this recipe. Looks amazing. I made your chocolate krinkles the other day and they were fabulous!
    Sarah