I am on a lemon roll. It seems like fresh lemons are in abundance right now and it’s the perfect time to test this keto lemon cookie recipe.
These cookies are not overly tart, or overly lemony. The lemon flavor is quite mellow. The glaze is made with white chocolate with a bit of additional lemon flavor for a boost. They are really quite a lovely little cookie both in flavor profile and looks. Perfect for spring and Easter.
- Are low carb
- Refined-sugar free
- Whip up quick and easy
- Hold their shape very well (a challenge for a low carb cookie on the best of days!)
Which sweeteners work best With These Low Carb Lemon Cookies?
You can use any granular sweetener you want.
Allulose and Bocca Sweet will have the least amount of aftertaste of all the sweeteners and will create a soft sugar-cookie, very similar to the sugar cookies you can get at Starbucks. Similar coating too!
Erythritol will give you a cookie that crisps up a bit as they cool with a tiny bit of aftertaste. I find lemon desserts pair well with erythritol and the cooling sensation seems to be muted against the tart profile of the lemons.
Monkfruit will have a very distinct afterbite with these cookies, and the texture will fall somewhere in the middle. Not exactly soft, not exactly crisp. Monk fruit will also create a dryer cookie.
Liquid sweeteners are not recommended due to the ratio of liquid to dry ingredients.
If you have questions about any of the sweeteners I mentioned above, or if you have any questions about replacement measurements, check out the FAQ box below.
Answers about Sweeteners, Low Carb Baking Tips, and General FAQ
Notes about the Flours
This recipe requires a blend of almond and coconut flour.
You cannot replace the almond flour with more coconut flour, or vice versa. They simply do not replace each other one to one.
An all-almond flour cookie does not have the right texture. To balance the texture of the almond flour, we need a bit of coconut flour. The coconut flour does impart a tiny bit of coconut flavor to the final cookie. Since lemon and coconut pair so well together, I say it works (you may feel differently, of course).
But for this keto lemon cookie recipe I recommend not messing with the almond and coconut flour ratio.
Our New Favorite Brand For Low Carb Flours and Sweeteners
Notes about The Protein Powder & Substitutions
The protein powder is used a binding agent, and I like the texture and taste of these cookies better with protein powder vs xanthan gum (which is my go to binder). I use whatever unflavoured protein powder I have on hand and it always seems to work. Lately we have been working with Genpro Protein powders.
You can replace the protein powder with 1/4 tsp xanthan gum. We also have a full guide of binders and replacements. You can also check out our totally unscientific story explanation of why xanthan gum (or any binder) is important in low carb baking.
Tips & Tricks To Ensure Your Cookies Turn Out Wonderful
A few tips and tricks to use for this keto lemon cookie recipe:
- Be sure to cool your dough before rolling. You can place the cool dough between two sheets of parchment paper to roll out.
- Keep your cookie-cutter wet. The dough will stick to the cutter, but it will cut out perfect cookies if it is slightly wet. I figured this one out too late!
- Double your cookie sheet. I mean placing another cookie sheet under your primary sheet before placing it into the oven. This prevents the almond flour and allulose from over-browning. If you do not have a second cookie sheet, wrapping the pan’s bottom in tin foil will work as well.
- Once the cookies start to brown, place a sheet of tin foil over the cookies. The tin foil can float above them, no need to fasten it down. This prevents the allulose and low carb flours from over-browning.
Tips and Tricks for The Glaze and Simple Decoration
For the glaze we use heavy cream and white chocolate, but ad a tiny wee bit of yellow food coloring (you can skip if that is not your thing), and lemon flavoring.
The type of lemon flavoring you use is important. You need to either use a lemon flavour oil, or a lemon emulsion. If you use any kind of water based flavoring it will mess up the texture of your glaze.
If you wanted to skip the flavor oils, you can add 2 tsp of grated and finely chopped lemon rind into the glaze and that will work in a jiff.
The white squiggles were made from sugar-free Lilly’s white chocolate melted in a ziplock bag with the tip cut off. (I could not find my piping tips!). Totally works in a pinch!
It will take a bit of time in the fridge for the glaze to thicken. The glaze appears to be quite thin, but it does glaze up quite nicely.
Keto Lemon Cookie Storage & Serving Suggestions
These lemon cookies store great in the fridge if you used allulose, or bocca sweet. Any sugar alcohol-based sweeteners will harden up significantly when cold. My recommendation is to leave cookies made with sugar alcohols of any kind out on the counter.
In the fridge, you can store these keto lemon cookies for 4 days before they really start to lose their freshness. On the counter covered at room temperature, you’re looking at about 2-3 days.
The cookies also freeze exceptionally well without the topping. Since the batch makes 2 dozen cookies, you could save half the dough in the freezer for another day. You could also bake up all the cookies and store half of them in the freezer for up to a month.
You can save any left over glaze in a freezer bag and gently warm it up the microwave when you need it. Heat it using 20 second intervals to be sure you do not burn the chocolate.
Looking for More Cookie Recipes?
We have you covered!
- Low Carb Chocolate Chip Cookies
- Sweet Keto Gingerbread Cookies
- Soft Sugar Cookie Recipe Made Without Refined Sugar
- Keto Marshmallow Stuffed Whoopie Pies
- 2 ounces cream cheese
- 1/2 cup unsalted butter
- 3/4 cup powdered allulose (see sweetener section for substitutions)
- 1 large egg
- 2 tsp vanilla
- 1 tsp grated lemon rind
- 1 Tbsp fresh lemon juice
- 1 1/3 cup almond flour
- 1/3 cup coconut flour
- 2 Tbsp protein powder
- 1 tsp baking powder
- 1/4 tsp salt
White Chocolate Lemon Glaze
- 1 cup Lily's white chocolate chips
- 3/4 cup heavy whipping cream
- 1 tsp lemon flavor oil
- 1 drop yellow food coloring (optional)
- Cream butter and cream cheese in a medium-sized bowl until the mixture is soft and spreadable.
- Add sweetener, vanilla, lemon rind, lemon juice, and egg to the butter and cream cheese mixture and mix on high until well blended.
- Sift almond flour, coconut flour, baking powder, protein powder, and salt together.
- Add the dry ingredients to the wet, and blend until the dough forms a ball.
- Wrap cookie dough in plastic wrap and place in the fridge for 60 minutes to cool.
- Preheat oven to 325F and line a heavy-duty cookie sheet with parchment. ** If you do not have a heavy-duty cookie sheet, see notes below. **
- Place the cooled disk of dough between two pieces of parchment paper and flatten with a rolling pin to 1/4 inch.
- Cut with a cookie cutter and place on a prepared cookie sheet.
- Bake in a 325F oven for 14-16 minutes until the outside edges of the cookies just start to brown. Do not over bake.
- Place 1 cup of sugar-free white chocolate in a medium-size bowl and set aside.
- In a heavy bottom saucepan, heat whipping cream, lemon flavoring, and food coloring until the edges of the cream start to bubble. Do not boil.
- Pour the heavy cream mixture over the white chocolate and allow it to sit for 3-4 minutes.
- Give the mixture a stir until all the chocolate chips are melted.
- Set in the fridge for 20-30 minutes checking every 10 minutes or so to see if the glaze has thickened.
- Once the glaze coats the back of the spoon, it's time to glaze the cookies.
- Place the cookies on a cooling rack placed over a cookie sheet lined with parchment paper.
- Drizzle 1-2 tablespoons of glaze over the cookies and allow it to drip into the parchment-lined pan. you can collect the excess glaze from the parchment and reuse it.
- Allow the glaze to set up.
- To create the circular lines on the cookies I added 1/4 cup of melted white chocolate to a zip lock bag and snipped off the corner and drizzled the white chocolate over the cookies. This step is optional but it adds a very nice touch to the cookies.
1. If you do not have a heavy-duty commercial cookie sheet my recommendation is to either double up your pans by sliding an extra pan under the one you are using, or wrap the bottom of your cookie sheet with tin foil. Almond flour and coconut flour tend to over-brown and we need to protect the bottom of the cookies while they bake.
2. Do not skip the protein powder. The protein powder replaces gluten and helps the cookie to stabilize and give it structure. Without the protein powder, the cookies will fall apart. You can use any flavor of protein powder you want. You can use 1/4 tsp xanthan gum in place of the protein powder.
3. Do not skip cooling your dough in the refrigerator, if you skip this step the cookies will not hold their shape and will spread and flatten when baked.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 164Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 30mgSodium: 67mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gSugar: 2gProtein: 4g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.