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Gluten FreeLow Carb
These tasty and soft keto lemon cookies are baked with almond flour are a perfect cookie for lemon lovers and Spring.
If you can wait to eat these delicious low carb cookies, keep them in the fridge and enjoy them the next day. They will slightly harden but still have a light chewy centre. They are very hard to resist and at only 1g nets a cookie are a great sweet treat.
This low carb lemon cookie recipe came about after having a chat with someone on Instagram. They told me that they were trying to make a low carb version of lemon crinkle cookies and did I have a recipe? “Challenge accepted” was my reply and off to the kitchen I went. I have never baked crinkle cookies before, so after some research tried this recipe. It didn’t work but it gave me one of my best cookie recipes to date! The attempt for a low carb crinkle cookie is not over though.
How to make keto lemon cookies
If you don’t have lemon juice to hand to make these lemon cookies, use lemon extract. As I was playing around with a batch of experimental cookies, I used both and was happy with both versions. A relief for me with lemons being seasonal here.
You do not have to flatten out the cookie mixture when placing them on the baking tray. Simply roll the dough into walnut shaped balls and keep a little distance apart. The cookie will spread slightly when cooking but not a splat. More of a gentle dome.
To serve, I sprinkled these yummy lemon cookies with a dusting of ground erythritol to look like icing sugar. You could drizzle some cream cheese frosting on them too. Either way, they are a delicious lemon cookie which I hope you enjoy!
Other Cookie Recipes to Enjoy
Lemon Coconut Cookies
Hazelnut Orange Cookies
Cream Cheese Cookies
Coconut Chocolate Chip Cookies
Lemon Almond Flour Cookies
Angela Coleby
Easy low carb lemon cookies baked with almond flour
5 from 3 votes
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Cookies
Cuisine American
Servings 20 cookies
Calories 100 kcal
Ingredients
- 2 cups almond flour
- ½ cup butter, softened unsalted
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- ¾ cup erythritol
- 1 egg medium
- ½ teaspoon salt
- 2 teaspoons baking powder
Instructions
Preheat the oven to 170C/350F degrees
Line 2 baking trays with parchment paper.
In a bowl, mix the almond flour, lemon zest, salt and baking powder together.
In another bowl, mix the butter and erythritol sugar until blended.
Add an egg and the lemon juice. Beat well.
Gradually add the dry ingredients and mix until you have a dough. If your dough is too stiff add more lemon juice.
Roll the dough into walnut sized balls and place on the baking tray.
Bake for 17-20 minutes until golden around the edges.
Remove from the oven and allow to cool.
Notes
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
Nutrition
Serving: 1cookieCalories: 100kcalCarbohydrates: 2.2gProtein: 2.4gFat: 9.7gFiber: 1.1g
The information shown is an estimate provided by an online nutrition calculator.
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Reader Interactions
Comments
Maria Grutteria
Can I use almond flour with skin? In Australia we call it Natural Almond Flour - I usually bake with this as it has a bit more texture and taste.
Reply
Angela Coleby
Yes you can! Hope you enjoy them!
Mena
Well I swapped out butter for ghee and the erythritol with a monk fruit and erythritol blend sweetener. I'm thinking this is a sweeter sweetener...live and learn I found it a tad too sweet...next time I would add only a half cup. The cookies themselves are very aromatic!
Reply
Ceci
Just tried these lemon cookie recipe and the flavor was great! My dough was a tad wet and my cookies were lacking a dome, more like a flat frisbee, but I can adjust the moisture next time, and make the cookie balls smaller since they do spread a tad. Flavor is very lemon-y (YAY!) which is from the lemon juice and the rind only, thin and crispy, but chewy at the same time. I love the tiny holes throughout the cookie. Baked at 18 minutes, the bottom crisped to a dark caramel brown. Will leave it to be 16-17 minutes next time. Easy and fun to make in a pinch! Thank you for sharing the recipe.
Reply
Angela Coleby
Thank you for a lovely review! Delighted you enjoyed them. Your description made me want to bake a batch again!
Reply
Camille
Just made these...and came out all wrong. Good thing to read comments because the dough was too sticky so as others suggested, I added more flour and put in fridge, but I don’t think I left it in the fridge long enough. Came out too flat and burned. Cooked for 18 mins.
How long should I keep in the fridge for? I will try again as the dough was tasty!
Reply
Angela Coleby
Perhaps keep them in the fridge for an hour?
Reply
joan nass
It just came out of the oven, and I ate one. One lemony cookie, so delicious.
The only change was I used a large eggs. It was very sticky so I added more flour and put it in the frig to come together. This way I could roll it into walnuts, and it worked. Would you have done something different?
Looking forward to your response.
Stay safeReply
Angela Coleby
I would have done the same if I found the mixture too sticky! Love the idea of rolling them in walnuts!
Reply
joan
They just came out of the oven, and I are one.This is one lemon cookie, and so delicious.
I followed your instructions, only my egg was large. The dough was very sticky, I added more flour and put it in the frig. to get stolid.
It was much easier to roll into walnuts. A keeper recipe. Do you have any other suggestions for me, other than what I did? Would love to hear from you.
Stay safeReply
Cameron
They turned out so wonderful, my children couldn’t get enough. I used dairy free butter, a flax egg and regular sugar. I baked them for 18 minutes and probably will do a little 20 next time since the middle stuck to the parchment paper on a few.
Reply
Angela Coleby
Glad you and the children enjoyed them.
Reply
Maja
Hello ....Could you please help me with the amount of butter? We don't use cups in Slovenia usually, so I'm a bit confused. When you say softened butter, do you mean melted? How else would you know what amount of butter is a cup or a half of a cup? Thank you so much for teh reply, I would love to make these this Christmas...
Reply
Angela Coleby
There is a link under the ingredients on the recipe card to switch to metric measurements if that helps. It should be 113g butter and softened butter is butter at room temperature, not straight out of the fridge. Hope you enjoy the cookies.
Reply
T
Can you substitute sucralose for erythritol in this recipe?
Reply
Angela Coleby
Yes you could. Hope you enjoy them!
Reply
