These keto lemon shortbread cookies are buttery, crisp, and full of bright lemon flavor, all while being low in carbs, gluten-free, sugar-free, and made with coconut flour.
If you love a cookie that has that classic shortbread texture, slightly crisp around the edges with a melt-in-your-mouth center, this recipe is going to be such a treat.
These lemon coconut flour shortbread cookies are simple to make, beautiful enough for a cookie tray, and easy to prepare ahead of time.
What I especially love about this recipe is that the dough can be shaped two ways. You can roll it out and use cookie cutters, or you can form it into a log for an easy slice-and-bake keto cookie.
That makes this recipe practical for everyday baking, holidays, brunches, tea time, or anytime you want a lemony low-carb dessert ready to go.
Since these keto shortbread cookies are made with coconut flour instead of almond flour, they are also a great nut-free option for those who need to avoid tree nuts.
Each cookie has only 1.7 net carbs, making it a lovely choice when you want something sweet without going overboard on carbs.
And in case you don't know, I have a complete list of Keto Cookies that any cookie lover doing keto would enjoy exploring. So be sure to check out the collection!
Why This Keto Lemon Shortbread Cookies Recipe Works
These low-carb lemon shortbread cookies work because they keep the classic shortbread experience while staying keto-friendly.
- Buttery shortbread texture: Cold butter gives these cookies that crisp, tender bite shortbread is known for.
- Made with coconut flour: A great option for those who want keto cookies without almond flour.
- Bright lemon flavor: Lemon zest and lemon extract give the cookies a fresh citrus flavor without adding extra carbs.
- Slice-and-bake or roll-out option: Shape the dough into a log for easy slicing, or roll it out for cookie cutters.
- Make-ahead friendly: The dough can be chilled or frozen so you can bake fresh cookies when you need them.
- Gluten-free, sugar-free, and low-carb: Perfect for anyone wanting a keto lemon cookie that still feels special.
Low-Carb Lemon Shortbread Cookies Made With Coconut Flour
Shortbread cookies are known for their rich buttery flavor and simple ingredient list. Traditional shortbread is usually made with flour, butter, and sugar, which means it is not keto-friendly.
This version swaps regular flour for coconut flour and uses a keto-friendly sugar substitute to keep the carbs low. The result is a crisp, delicate cookie with a bright lemon flavor that pairs beautifully with coffee, tea, or a simple low-carb dessert tray.
Because coconut flour behaves very differently from almond flour, this recipe was created specifically for coconut flour. It absorbs moisture quickly, which is why the balance of butter and dry ingredients matters so much.
The key is working the cold butter into the dry ingredients by hand until a dough forms. This helps create that classic shortbread texture without overworking the dough.
Ingredients Needed
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Note that the full printable recipe card is at the bottom of the post. The following are just the ingredients and materials you'll need.
- Coconut flour
- Unsalted butter (butter should be cold)
- Granulated sugar substitute
- Lemon extract
- Fresh lemon Zest
- Baking powder
- Sea salt
The ingredient list is short, which is part of what makes these cookies so easy. Since shortbread depends on simple flavors, I recommend using a good-quality butter and fresh lemon zest for the best results.
Materials Needed
In order to make these keto-friendly coconut flour lemon shortbread cookies, you will need a few items. Thankfully, these materials are also pretty standard kitchen tools.
- Cookie baking sheet
- Mixing bowl
- Parchment paper
Best Sugar Alternatives
For these sugar-free lemon shortbread cookies, use a granulated keto sweetener that measures like sugar. A monk fruit and erythritol blend works well because it gives the cookies sweetness without adding sugar.
Lakanto monk fruit sweetener and Swerve are both good options. If you choose a stevia and erythritol blend like Pyure, you will need to use half of what the recipe calls for since it is much sweeter than a one-to-one sugar replacement.
I do not recommend using a liquid sweetener in this recipe because it can change the texture of the dough and make the cookies too soft.
How To Make Keto Lemon Shortbread Cookies
To make these keto lemon shortbread cookies, start by lining a baking sheet with parchment paper. In a mixing bowl, combine the coconut flour, sugar substitute, lemon zest, baking powder, and sea salt.
Next, slice the cold butter and add it to the dry ingredients along with the lemon extract.
Using your fingers, work the butter into the flour mixture until the dough begins to come together. This step takes a little patience, but it is what gives the cookies their tender shortbread texture.
Once the dough forms, decide whether you want to make slice-and-bake cookies or roll-out cookies. For slice-and-bake cookies, shape the dough into a log, wrap it tightly, and chill it until firm. For roll-out cookies, shape the dough into a disk, wrap it, and chill before rolling it between parchment paper.
When ready to bake, preheat the oven and place the cookies on a parchment-lined baking sheet.
Bake until the edges are lightly golden. Allow the cookies to cool on the baking sheet before moving them because they are delicate when warm and firm up as they cool.
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Slice-And-Bake Lemon Shortbread Cookies
For the easiest method, shape the dough into a log before chilling. Once the dough is firm, use a sharp knife to slice the cookies and place them on a parchment-lined baking sheet.
This method is perfect when you want a simple keto cookie recipe you can prep ahead. You can keep the dough in the refrigerator for a few days or freeze it for later.
I love this option because it lets you bake only what you need. Just slice, bake, cool, and enjoy.
Roll-Out Coconut Flour Shortbread Cookies
If you want to use cookie cutters, shape the dough into a disk and chill it first. Once chilled, let the dough rest for a few minutes before rolling it between two sheets of parchment paper.
Use sharp cookie cutters for the cleanest edges, then transfer the cookies to a parchment-lined baking sheet. Since coconut flour shortbread can be delicate, handle the cut-outs gently.
This option is especially nice when you want pretty shortbread keto lemon cookies for gatherings, showers, holidays, or a dessert platter.
Tips For The Best Keto Lemon Shortbread Cookies
Use cold butter, not softened butter. Cold butter is what helps create that classic shortbread texture.
Work the dough by hand for the best results. A food processor can overwork the dough, and shortbread does best with a gentle touch.
Do not skip the chilling time. Chilling helps the dough firm up, makes it easier to slice or roll, and helps the cookies hold their shape while baking.
Let the cookies cool before moving them. These cookies are fragile when they first come out of the oven but become crisp and firm once fully cooled.
Use fresh lemon zest. Lemon extract gives the cookies a strong lemon flavor, but fresh zest adds that bright citrus note that makes them taste extra special.
Can I Make These With Almond Flour Instead?
This recipe is written specifically for coconut flour, so almond flour cannot be swapped in evenly. Coconut flour absorbs much more moisture than almond flour, which means changing the flour would change the entire structure of the cookie.
If you prefer an almond flour version, use the almond flour shortbread cookie recipe already on our site. That will give you better results than trying to convert this coconut flour recipe.
Storage And Freezing Tips
Store leftover keto lemon shortbread cookies in an airtight container in the refrigerator for up to five days.
You can also freeze the baked cookies for up to three weeks. Place them in a freezer-safe container with parchment paper between layers to keep them from sticking together.
The dough can also be frozen before baking. Shape it into a log, wrap it tightly, and place it in a freezer-safe bag. When ready to bake, let the dough thaw slightly while the oven preheats, then slice and bake as directed.
Frequently Asked Questions
Cold butter helps create the crisp, tender texture that shortbread is known for. If the butter is too soft, the dough can become greasy and the cookies may spread too much.
Yes, this dough can be rolled out between two sheets of parchment paper after it has been chilled. You can also use cookie cutters to make shaped keto lemon cookies.
Yes, the dough freezes well. Shape it into a log, wrap it tightly, and freeze. When ready to bake, let it thaw slightly, slice, and bake.
Tag Us
These keto lemon shortbread cookies are proof that simple ingredients can still make a beautiful low-carb dessert. They are buttery, crisp, bright with lemon flavor, and easy to make ahead.
Whether you slice and bake them or roll them out for cookie cutters, this recipe is one you will want to keep handy whenever you need a sugar-free lemon cookie that feels special but is still easy to prepare.
If you want to try a soft-baked option, you should check out our other keto lemon cookies, which feature fresh lemon juice for a more tangy flavor.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books & Recipe App
In case you don't know, we've authored two keto cookbooks, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.
You can also find even more easy keto recipes for breakfast, lunch, dinner, snacks, and desserts inside the Fit to Serve Group App on iOS and Android.
Join Our Jesus And Keto Movement
Looking for support on your keto journey? We invite you to join our private Jesus and Keto Facebook group, where we encourage one another to pursue lasting transformation through faith, grace, and a low-carb lifestyle.
Be sure to also request our FREE Jesus and Keto E-Book: First 7 Days. We pray it blesses you.
Keto Lemon Shortbread Cookies (Gluten-Free)
These keto lemon shortbread cookies have the perfect crisp, melt-in-your-mouth texture. Made with coconut flour, it's gluten-free, sugar-free, and tree-nut free!
Ingredients
- 1 cup unsalted butter (butter should be very cold)
- ½ cup of granulated sugar substitute
- 1 ½ teaspoon of lemon extract
- 1 cup of coconut flour
- 2 teaspoons of fresh lemon zest
- 1 teaspoon of baking powder
- ¼ teaspoon sea salt
Instructions
- Line a cookie sheet with parchment paper.
- In a medium-sized bowl, combine the coconut flour, sugar substitute, lemon zest, salt, and baking powder.
- Take the butter out of the refrigerator and then slice the butter into about 30 slices.
- Distribute the cold butter and lemon extract evenly into the flour mixture with your fingers. Rub the pieces of butter into the flour mixture with your fingers and work it into it for about 5 minutes until the dough forms together. It's key to incorporate all the butter into the dry ingredients, so there are no visible pieces of butter. (note: this recipe should be done by hand for best results)
- If using the slice and baking method, transfer the dough to a piece of plastic wrap and roll it into a 2 ½ inch thick log. I chose to make a long rectangle by simply shaping the roll. Twist the sides of each end of plastic wrap to make sure the dough is properly wrapped.
- Place the keto lemon shortbread cookie dough in the refrigerator to chill for at least 30 minutes. If not baking the same day, you can leave it refrigerated for three days or follow the freezing instructions if you need to store it longer.
- Preheat the oven to 300 degrees when ready to bake.
- Once ready, use a sharp knife to slice the dough. Place on the prepared cookie sheets and bake for 15-18 minutes or until lightly golden brown.
- If you are opting to roll out the dough to use cookie cutters, you will need to form the cookie dough into a disk and wrap it with plastic wrap before placing it in the refrigerator for a minimum of 30 minutes.
- Then, allow the dough to rest on the counter for about 5 minutes before rolling it between two sheets of parchment paper.
- Using sharp cookie cutters, cut out the shapes to form your cookies and place them on the prepared baking sheets.
- Bake in a preheated 300 degrees oven until the edges are lightly golden brown for about 18-20 minutes.
- Allow the baked lemon coconut flour shortbread cookies to cool on the cookie sheet for 15 minutes before transferring to a cooling rack. The cookies are very fragile until they cool completely.
- Store your leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Notes
Freezing Dough Instructions
Transfer the dough to a piece of plastic wrap and roll into a 2 ½-inch log. Twist the sides of each end of the plastic wrap to ensure the dough is properly wrapped. Then simply place the keto lemon shortbread dookie dough roll (s) into a large, freezer sealable bag and freeze for up to one month. To bake from frozen, you will need the dough to thaw for a couple of minutes before proceeding. I recommend doing so while the oven is preheating. Then it's just a matter of using a sharp knife to slice into 16 pieces and adding the slices and adding the cookie dough to a parchment-lined cookie sheet and baking.
You may need to add a minute or two to the baking if using this method.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 89Total Fat: 8.2gSaturated Fat: 5.4gCholesterol: 22mgSodium: 65mgCarbohydrates: 2.2gNet Carbohydrates: 1.7gFiber: 0.5gSugar: 0.6gProtein: 2g
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