Low Carb 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.
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. When this was first published back in 2016 I was on a holiday baking journey to bring you a dozen new cookie recipes before Christmas. These low carb lemon cookies were number two. I did publish a bunch of new cookies that season. I'm pretty sure I did hit a dozen new recipes!
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 used it again in my Peppermint Fudge Sandwich Cookies. To get a one-page printable of my base cookie dough and easy ways to use it click here.
Feel free to experiment with it on your own by changing the flavor of the extract and the mix-ins.
Cold Salted Butter - I only buy salted butter and use it in any baking recipe. It brings out the flavor in the other ingredients and I've never found my baked goods too salty.
Almond Flour - Blanched almond flour has a mild flavor and a tender texture that works well in low carb baking.
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. By using a combination of sugar alcohols and stevia you can use half the amount required of 1:1 sweeteners and regular sugar.
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 low carb lemon cookies will be softer and cakier.
Lemon extract or fresh lemon zest - obviously the star of the show when making a lemon-flavored cookie. I prefer to use fresh lemon zest when possible.
Powdered Sweetener for the icing - Most of the time I use my own sweetener blend 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.
How to make Low Carb Lemon Cookies
The dough for these lemon cookies mixes up in the food processor in minutes.
First Step: 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.
Second Step: Make balls of dough and flatten them onto a parchment-lined cookie sheet.
Third Step: Bake the low carb lemon cookies. Top with the lemon icing and garnish with lemon zest.
What other flavors can I use?
Citrus: You can easily make these low carb lemon cookies with another citrus flavor like orange or lime by swapping out the lemon extract, juice, and zest for the option of your choice.
Plain: Make a regular buttery shortbread cookie by omitting the citrus.
Cranberry: Add in chopped unsweetened dried cranberries and sugar-free white chocolate chips.
Chocolate: Leave out the lemon and drizzle the tops with melted chocolate and sprinkle with nuts.
More Keto Cookies & Bars:
I hope you enjoy these low carb lemon cookies!
- 4 oz cold salted butter (1 stick) cut into pieces
- 1 cup almond flour
- ⅓ cup coconut flour
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 teaspoon gelatin
- 1 teaspoon lemon extract or zest
- 1 cup powdered erythritol
- 1-2 tablespoon 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.
Originally Published December 9, 2016. Revised and Republished August 25, 2021.