Keto Lemon Cookies
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My 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!
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.
I drew inspiration from my keto crinkle cookies, but re-tested the dough to skip the cocoa and enhance the lemon flavor. After at least four batches, I finally landed on this version, which ticked all the boxes.
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
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.
Key Ingredients
Here’s what goes into these sugar free lemon cookies, along with kitchen notes. The complete list with measurements is in the recipe card below.
- Almond flour. Superfine or blanched almond flour. Avoid using almond meal, as it can lead to a gritty, thick cookie.
- Granulated sweetener of choice. I like allulose because it has the closest texture and flavor to white sugar, but I also tested monk fruit sweetener, which works quite well in a pinch.
- 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
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 for 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.
Arman’s recipe tips
- Make sure to use room temperature egg whites; otherwise, the cookies can dry out and become crumbly.
- 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.
- Add more lemon flavor. Fold in 2 tablespoons of fresh lemon juice for extra tartness.
- 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 (as pictured).
- 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!
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.
✅ Nutrition reviewed
“These low carb lemon cookies are a fantastic keto dessert I recommend to clients who are watching their sugar intake but want something sweet and satisfying. The addition of almond flour adds extra fiber, too.” – Felicia Newell, MScAHN, RD, CPT.
Keto Lemon Cookies
Ingredients
- 2 cups almond flour blanched or superfine
- 1/4 teaspoon salt
- 1 cup allulose or monk fruit sweetener
- 2 tablespoon lemon zest
- 2 large egg whites room temperature
- 1 teaspoon lemon extract
- 1-2 drops yellow food coloring optional
- 1/4 cup sugar free powdered sugar
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. Press down onto each cookie, as they won't spread.
- 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
- Tips: See my recipe tips above for making the best keto lemon cookies.
- Leftovers: Keep covered at room temperature for 1 week, in the fridge for 2 weeks, or in the freezer for 6 months.
Wonderful and easy.
Appreciate the lovely review, Nelly!
One of my most-missed cookies while on a keto diet. Lovely recipe.
Thanks for the feedback and review, Dawn!
These pack a delicious punch! YUM. I even cut down the sweetener because im trying to limit that.
second time trying these .im not a baker just started trying to bake .i need to get better at prep the first time i had trouble seperating the egg white forgot to fluff the egg whites and they still came out good .second time i used a plastic bottle to seperate the egg whites and forgot to fluff the egg whites again looks like they came out better this time but i also forgot to slightly flatten them .great recipe .all i need to do is better organizing my ingrediences