Sugar cookies are delicious by themselves! But Keto Lemon Cookies? YES PLEASE! Subtle lemon flavor paired with a sweet sugar free cookie!
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Lemon Sugar Cookies
I love keto lemon cookies and pretty much any lemon dessert. I do have a keto sweet tooth for cookies, however.
A few days ago I made keto key lime sugar cookies and my kids begged me to make a similar cookie, but using lemon.
So I said sure! I mean, I am a lemon lover as well. I knew that the recipe would be similar and not too hard to make. And since my key lime cookies were such a bit, I knew these would be too!
What Do I Love About These Lemon Cookies?
Honestly, they are soft and chewy which is my favorite kind of cookie. Some people love crunch, but I love chewy. Not only are they soft, but they have this slightly sweet taste that pairs perfectly with the ever so sour lemon.
If you love gluten free lemon cookies as much as I do, you are definitely going to want to try these almond flour lemon cookies. They have that familiar tangy lemon flavor, but also have a rich maple syrup to top it off!
Are lemons Keto?
Lemons most certainly are keto friendly! An entire lemon is about 5g carbs and that is the WHOLE lemon! So feel free to use a sprinkle of lemon juice and zest with just about any keto or low carb recipe.
How to Make Keto Lemon Cookies
Preheat oven to 350 degrees and prepare a baking sheet with your favorite oil (I use coconut oil).
In a medium bowl, add almond flour, monkfruit, baking powder, salt and butter. Beat the mixture until combined.
Add remaining ingredients and beat until nicely mixed. If the dough is too sticky, you can refrigerate it for 5-10 minutes.
Roll smaller 1-1.5 inch balls and place on the baking sheet. Bake for 14 minutes.
After about 5 minutes of baking, slightly press balls down to make the tops flat and continue baking. You can do this before baking if you want, but I like to do it partially through.
Benefits of Lemon
First and foremost, lemons are a great source of Vitamin C, which can be great for heart health.
Lemons are also known to help prevent kidney stones and anemia. I’ve been lucky enough to never have a kidney stone (my husband…. not so much), but I have had issues with anemia.
Lastly, lemons are also thought to improve digestive health and I think we could all use a bit of that! In fact, one of my favorite things to do is to have a glass of lemon water in the morning.
How to Store Keto Sugar Cookies
You may not even need to store these cookies because they will get devoured! BUT, in case you do need to store them, put them in an airtight container and store them in the fridge.
They will stay fresh for at least 3-4 days while you continue to enjoy them.
What to Eat Keto Lemon Cookies With
- Here are a few of my favorite things to enjoy keto lemon cookies with.
- Coconut milk latte or chocolate keto bulletproof coffee – a creamy and delicious combination that is sure to satisfy my sweet tooth.
- A big scoop of almond butter – the perfect topping for those keto lemon cookies that need an extra boost of energy.
- A handful of low carb berries – tart and juicy, adding a nice contrast to the sweetness of the cookie
How to Make Keto Lemon Cookies the Perfect Size
There is a trick here! You want to roll small, 1 inch balls and start baking them.
After about 5 minutes, you very lightly press down on each ball.
This will give it the traditional cracked appearance and also shape it into the perfect cookie!
Other Cookies You Might Like
Keto Lemon Cookies
Equipment
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup low carb granular sweetener
- 1 teaspoon baking powder
- 1/8 teaspoon Himalayan Sea Salt
- 4 tablespoons butter softened but still cool
- 1 egg
- 4 teaspoons lemon juice freshly squeezed
- 1 teaspoon lemon zest
- 8 drops liquid stevia
Optional Topping
- 1 tablespoon butter melted
- pinch of monkfruit
Instructions
- Preheat oven to 350 degrees and prepare a baking sheet with your favorite oil (I use coconut oil).
- In a medium bowl, add almond flour, monkfruit, baking powder, salt and butter. Beat the mixture until combined.
- Add remaining ingredients and beat until nicely mixed.
- If the dough is too sticky, you can refrigerate it for 5-10 minutes.
- Roll smaller 1-1.5 inch balls and place on the baking sheet. Bake for 14 minutes.
- After about 5 minutes of baking, slightly press balls down to make the tops flat and continue baking. You can do this before baking if you want, but I like to do it partially through.
Optional Topping
- Paint melted butter over tops of cookies and sprinkle monkfruit on top!
Nutrition
References
https://www.healthline.com/nutrition/6-lemon-health-benefits
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
I just made these cookies to have for Christmas. They are fabulous!
The lemon takes them over the top.
Great to hear! Thanks for sharing!