Keto Lemon Cookies. Crisp and buttery lemon-scented cookies topped with sweet and tart icing. These go great with a cup of earl grey tea and a good book.
Keto Lemon Cookies – Low Carb, Gluten-Free, Grain-Free, Sugar-Free, THM S
I don’t think I’ve ever met a cookie I didn’t like. Depending on my mood I like chocolate, nut, mint, fruit, and citrus cookie flavors. I’m on a holiday baking journey to bring you a dozen new cookie recipes before Christmas. These Iced Lemon Cookies are number two.
In case you missed recipe number one you can check out my Almond Crunch Chocolate Thumbprint Cookies here.
I’ve been working on the perfect base cookie dough and I think I’ve perfected it. The dough for both of these recipes is very similar and I’m using it again in my Peppermint Fudge Sandwich Cookies coming this weekend.
Feel free to experiment with it on your own by changing the flavor of the extract and the mix-ins.
How to make Lemon Cookies
The dough for these lemon cookies mixes up in the food processor in minutes.
- Add the ingredients to the food processor.
- Process until the dough comes together in a ball. This takes 1-2 minutes. First, it looks dry and crumbly but then it will come together.
- Make balls of dough and flatten onto a parchment-lined cookie sheet.
- Bake. Top with icing and lemon zest.
Keto Lemon Cookies Ingredients:
cold salted butter
Almond Flour – I’ve really come to prefer almond flour in baked goods. It gives a tender crumb in cakes, cookies, and biscuits.
Coconut Flour – Just a little bit of coconut flour goes a long way. Coconut flour helps to balance the oiliness of almond flour since it is naturally drier and absorbs more liquid than other alternative flours.
Sugar-Free Sweetener – I like to use a blend of xylitol, erythritol, and stevia in my recipes. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. Since these sweeteners can be more expensive this helps with my food budget.
Gelatin – these cookies do not have eggs so the gelatin acts as a binder and helps hold them together. If you sub in eggs your cookies will be softer and cakier.
lemon extract or fresh lemon zest
Powdered Sweetener for the icing – Most of the time I use my own blend of xylitol, erythritol, and stevia but there are some recipes that work better using a store-bought powdered sweetener. Those are ground finer than you can normally get in your home kitchen.
What other flavors can I use?
You can easily make these with another citrus flavor like orange or lime by swapping out the lemon extract, juice, and zest for the option of your choice.
Make a regular buttery shortbread cookie by omitting the citrus.
Add in chopped unsweetened dried cranberries and sugar-free white chocolate chips.
Leave out the lemon and drizzle the tops with melted chocolate and sprinkle with nuts.
More Keto Cookies:
- 1 cup powdered erythritol
- 1-2 tbsp lemon juice
- lemon zest optional
- Preheat oven to 350.
- Next, combine all the dough ingredients in the food processor and pulse until a uniform dough forms. Divide into 24 balls and put on a parchment-lined baking sheet. Press down with your fingers. Sprinkle with a little more sweetener.
- Bake for 12-15 minutes or until lightly browned around the edges. Cool for at least 10 minutes.
- Combine the powdered sweetener with 1 tablespoon lemon juice in a small bowl. Stir until smooth. Add additional lemon juice if needed. Spread on the cooled cookies.
- Garnish with lemon zest.
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
Originally Published December 9, 2016. Revised and Republished August 24, 2019.