These are soft almond flour cookies flavored with lemon juice and zest and sweetened with granulated erythritol. The dough is mixed in two bowls, rolled into balls, flattened and baked for 10 to 12 minutes. The recipe makes 12 cookies and takes 27 minutes, with only 2 grams of carbohydrates each.
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Lemon juice and zest both go into the dough, which gives a stronger lemon taste than juice alone.
The Dough
- Almond flour (1 ½ cups): the low-carb base. It gives a nutty flavor and a soft texture.
- Granulated erythritol (½ cup): the sugar substitute that keeps the cookies sugar-free.
- Baking powder (1 teaspoon) and salt (¼ teaspoon): the baking powder helps the cookies rise, and the salt balances the sweetness.
- Egg (1 large): binds the dough.
- Unsalted butter (¼ cup, softened): adds richness and moisture.
- Lemon juice (2 tablespoons) and lemon zest (1 tablespoon): the juice gives the citrus flavor, and the zest strengthens the aroma.
- Vanilla extract (½ teaspoon): rounds out the lemon.
Let the butter and egg sit out for about 30 minutes first. Room-temperature ingredients mix more easily and give a smoother dough.
Mixing and Baking
Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Whisk the almond flour, erythritol, baking powder and salt in one bowl. In another, beat the egg, butter, lemon juice, zest and vanilla until well combined. Add the dry ingredients to the wet gradually, mixing until a dough forms.
Scoop the dough by the tablespoon, roll it into balls and place them about 2 inches apart on the baking sheet. Flatten each ball slightly with your fingers or the bottom of a glass. Bake for 10 to 12 minutes, until the edges are golden. The centers should still look soft, because they keep firming up as the cookies cool, and overbaking dries them out.
Cool the cookies on the baking sheet for 5 minutes, then move them to a wire rack to cool completely. A sugar-free lemon glaze can be drizzled over the cooled cookies.
Variations
- Lime: use lime juice and zest in place of the lemon.
- Chocolate chip: add sugar-free chocolate chips to the dough.
- Coconut: add unsweetened shredded coconut for a chewy texture.
- Nuts and seeds: chopped walnuts or sunflower seeds add crunch.
Storing and Serving
Keep the cookies in an airtight container at room temperature for up to a week, or refrigerate them for up to two weeks. They freeze well. Freeze them in a single layer on a baking sheet, then move them to an airtight container or freezer bag for up to three months.
Fresh raspberries or strawberries balance the lemon, and whipped cream or coconut cream works for dipping. Herbal tea such as chamomile or peppermint, or sparkling water with lemon, goes well with them.
Nutrition per Cookie
One cookie has about 120 calories, 10 grams of fat (3 grams saturated), 2 grams of carbohydrates, 1 gram of fiber, 4 grams of protein and 50 milligrams of sodium.
FAQ
Can I use coconut flour instead of almond flour?
Yes, but it absorbs more moisture. Use about 1/3 of the amount and add a little more liquid to keep the dough the right consistency.
What can replace erythritol?
Monk fruit sweetener or stevia. Check the conversion ratios, because some are sweeter than erythritol.
Can I freeze the cookies?
Yes, for up to three months. Freeze them in a single layer first, then store them in an airtight container or freezer bag.
How can you tell they are done?
The edges are golden brown and the centers look slightly soft. They firm up as they cool, so they can look a little underbaked when they come out.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Easy Keto Lemon Cookies: Discover this delightful recipe!
Ingredients
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the almond flour, erythritol, baking powder, and salt.
In another bowl, beat together the egg, softened butter, lemon juice, lemon zest, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Using a tablespoon, scoop out the dough and roll it into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Flatten each ball slightly with your fingers or the bottom of a glass.
Bake for 10-12 minutes or until the edges are golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For added flavor, consider drizzling a sugar-free lemon glaze over the cooled cookies.
You can also substitute lime juice and zest for a lime variation.
Nutrition
| Serving Size | 1 cookie |
|---|---|
| Calories | 120 calories |
| Sugar Content | 0g |
| Sodium Content | 50mg |
| Fat Content | 10g |
| Saturated Fat Content | 3g |
| Unsaturated Fat Content | 7g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 2g |
| Fiber Content | 1g |
| Protein Content | 4g |
| Cholesterol Content | 30mg |