Keto Lemon Cookies Recipe
These keto lemon cookies are a bright, tangy treat perfect for low-carb lifestyles. With a short ingredient list and less than 30 minutes from start to finish, they deliver bakery-level flavor without the carbs. They’re a must-try for any keto baker craving something sweet, zesty, and totally satisfying.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
- 1 1/2 cups almond flour
- 1/3 cup powdered erythritol or monk fruit sweetener
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsalted butter melted
- 1 large egg
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
Optional Lemon Glaze:
- 1/4 cup powdered erythritol
- 1 tbsp lemon juice more if needed for consistency
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together almond flour, sweetener, baking soda, and salt.
In another bowl, combine melted butter, egg, lemon zest, lemon juice, and vanilla extract.
Pour the wet ingredients into the dry and mix until a dough forms.
Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet and gently flatten with your fingers or a fork.
Bake for 12-15 minutes, or until edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
For the glaze, mix powdered erythritol with lemon juice until smooth. Drizzle over cooled cookies if desired.
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For extra lemon flavor, add a few drops of lemon extract.
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Store cookies in an airtight container in the fridge for up to a week.
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Freeze dough balls to bake fresh cookies anytime.
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Use a cookie scoop for evenly sized cookies.
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Don’t overbake—they firm up as they cool.