Get your taste buds ready, these Keto Lemon Cookies are the best. Once you try a gooey lemon cookie, you're going to be headed back to the cookie dish for "just one more". The citrus flavor of the lemon zest pairs perfectly with the sweetness in each bite with only 1.3 net carbs per cookie!
I'll be the first to admit that not all cookies are the same. These lemon keto cookies are at the top of my favorites list for a reason - and I think that they just might climb their way up your list, too.
One bite of these chewy cookies will have you loving the texture easily followed by the realization that the flavor literally melts perfectly in your mouth. Who knew that low-carb cookies could taste just like grandma used to make?
While I love eating these gluten-free cookies any time of the day, there's really nothing quite like eating them after a hearty meal when I need something light and refreshing. They leave the perfect flavor in my mouth and literally have me craving more and more.
If you love that lemon flavoring, be sure to check out my Sugar Free Lemon Bars as well as my Keto Lemon Mug Cake. too!
This recipe is based on my popular keto butter cookies. All I did was swap out some of the vanilla extract for some lemon and they are a hit unto themselves!
- Butter - Softened butter always works best when using for desserts. Take it out of the refrigerator an hour or so before you start baking.
- Cream cheese - Softened cream cheese is key to making sweet treats.
- Joy Filled Eats Sweetener - This is my favorite sweetener to use in most of my baking recipes.
- Egg yolk - Save the egg whites to make a yummy omelet later for breakfast.
- Lemon extract - This gives the cookies that delicious lemon flavor.
- Vanilla - The added vanilla enhances the flavor of the cookies in a warm and welcoming way.
- Almond flour - I love the hint of almond flavoring that this flour adds.
- Powdered erythritol - This is a natural sweetener that pairs perfectly with the other ingredients.
- Baking powder - Always a staple when baking.
How To Make Keto Lemon Cookies
These tasty low carb cookies will be your family's new favorite treat.
Step 1: Preheat the oven to 350 degrees. Line 2 large cookie sheets with parchment paper. A silicone mat should work if you prefer.
Step 2: Cream the butter, cream cheese, and sweetener with a mixer in a large mixing bowl until light and fluffy. Blend in the egg yolk and extract and mix until smooth.
Step 3: Add in the remainder of the dough ingredients and mix well. The batter will be thick and hold together easily. If it seems soft chill it before proceeding.
Step 4: Use a cookie scoop and scoop out 18 cookie dough balls. I used a medium-sized cookie scoop which is equal to two tablespoons.
Step 5: Mix the powdered erythritol with the lemon zest and roll the balls of cookie dough in the mixture.
Step 6: Place the cookie dough balls on the prepared baking sheet.
Expert Tip: For thinner cookies press down the balls before baking. For thicker cookies leave them in the ball shape.
Step 7: Pop in the oven and bake the keto lemon cookies for 12-14 minutes until they are golden around the edges. Cool completely before moving off the pan.
Expert Tip: If they are crumbly you can refrigerate them so they set further.
Variations & Substitutions
Slivered Almonds - If you want to add some nuts to these cookies, adding a few slivered almonds on top adds a great crunch. Macadamia nuts are a nice addition to lemon cookies as well.
Ginger - Adding a little bit of ginger to the cookie dough mix might give it a fun and delicious flavor. Lemon ginger is a popular combination in herbal teas. It is warm and flavorful.
Lemon Glaze - If you're not a fan of powdered sugar, you can mix a little bit of heavy cream and some lemon extract and drizzle it on top of the chilled cookies.
Citrus - Just use zest from another citrus fruit instead. Lime, grapefruit, and orange are all nice choices to replace the lemon in these cookies.
White Chocolate Chips - Add some ChocZero white chocolate chips to the batter or melt some and drizzle over the cooled cookies.
Nut-Free - Unfortunately, coconut flour will not work in this recipe. If you want these keto lemon cookies to be nut-free using sunflower seed flour is a better sub.
How do you zest a lemon?
The easiest way to zest a lemon is to use a lemon zester. Make certain that you wash your lemon well and then start to zest the yellow part of the lemon. If you zest too far into the white area, just roll the lemon to a new side and start to zest there.
Is Lemon Zest the same as lemon peel?
Technically it is. The lemon peel often refers more to the entirely of the outside of the fresh lemons whereas lemon zest is just when you're basically "grating or shaving" off some of the outer lemon peel.
What can I use instead of lemon zest?
If you don't have any lemon zest, you can improvise! Lemon zest and lemon extract are exchangeable in this recipe. Lemon juice will not work, unfortunately.
Can you freeze cookies once they're baked?
You can! I love baking and freezing keto lemon cookies for later to enjoy. Just make certain to store them in an airtight baggie in the freezer and you'll be good to go. These cookies are a bit delicate so it is best to freeze them in a single layer and then place waxed paper, parchment paper, or plastic wrap in between the layers before storing.
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- ¼ cup butter softened not melted
- 4 oz cream cheese softened
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 egg yolk
- 1 teaspoon lemon extract
- ½ teaspoon vanilla
- 1 ¼ cups almond flour
- ¼ cup powdered sweetener
- 1.5 teaspoon baking powder
- ¼ cup powdered sweetener
- 1 teaspoon lemon zest finely grated
- Preheat oven to 350. Line 2 large cookie sheets with parchment paper.
- Cream together the butter, cream cheese, and sweetener with an electric mixer. Add in the egg yolk and extracts and mix.
- Add in the rest of the dough ingredients and mix until incorporated.
- With a large cookie scoop, scoop dough into 18 balls. Mix the additional powdered erythritol with the lemon zest. Roll the balls in this mixture.
- Please the balls three inches apart on the prepared baking sheets.
- Bake for 12-14 minutes until they are barely golden and no longer look wet on top.
I love using the lemon extract because these have the perfect amount of lemon flavor. We loved them!
OMG, I can't have enough of these cookies! They are so delicious, gooey, and crave-worthy. Making quite a few more batches soon! Thank you!
These are so good and moist. I cant wait to make them again.
These cookies are pretty good! Like lemon macaroons! They are a wonderful alternative to the sugar laden lemon bars! However, I don’t like the flavor of the artificial lemon flavoring and next time I make these I think I will just use lemon juice in the batter instead. 😊 Thank you for the wonderful recipe!
Most lemon extract is natural. It's just lemon oil. Lemon zest is a better sub than lemon juice though for the future. The flavor of lemon juice is too mild in the small quantities needed.