These keto lemon cookies are a lemon lover’s dream. They have the perfect flavor combination of tart, tangy and sweet yet still manage to be keto-friendly.
With a light, soft, buttery texture, these low carb lemon cookies are bursting with citrus flavor.
When I created these lemon coconut flour keto cookies I made sure they had a combination of lemon juice, lemon zest, and extract. It uses the entire lemon to impart as much lemon flavor as possible.
I chose to make these keto lemon cookies with coconut flour and cream cheese for the perfect tangy, cakey cookie.
If you love all things lemon as I do, these keto lemon drop cookies are not only delicious they are gluten-free.
If that’s not all I added a keto lemon glaze that makes these healthy lemon cookies extra special. The lemon juice in the icing is what gives these cookies its tart and tangy taste.
In case you don’t know, I have a complete list of Keto Cookies that any cookie lover doing keto would enjoy exploring.
If you’re a fan of lemon, be sure you also check out our entire ever-growing collection of keto lemon recipes!
Keto Lemon Cookies
Keto Lemon Cookies With Coconut Flour
These soft cookies clock in at only 1.7 net carbs per cookie, perfect for anyone doing a keto diet who needs to silence their sweet tooth!
You can enjoy classic lemon cookies that taste like their high-carb counterpart minus all the gluten and carbs!
Traditional lemon cookie recipes are made with sugar, wheat flour and have a prohibitive amount of carbs but thankfully that is not the case with this keto-friendly lemon cookie recipe.
Coconut Flour Lemon Cookies
These cookies are tangy, zesty, and easy to make. They have a lovely soft and moist texture and are great as an afternoon treat with coffee or tea or after meal dessert!
When I created this recipe I wanted a thick and soft keto lemon cookie that could be made with super common ingredients.
In fact, if you’re doing a ketogenic diet chances are you have everything you need to make these easy cookies.
Keto Lemon Cookies With Coconut Flour
When I came up with the recipe for these coconut flour lemon cookies, I had just run out of almond flour, and I was wanting a little keto-friendly treat after dinner.
So I rolled up my sleeves and created this little number using coconut flour.
I love that today I can share a low-carb nut-free option with you that allows my friends who are allergic to nuts to enjoy them too. What makes these healthy lemon cookies next level is the tangy lemon glaze.
Ingredients Needed to Make Low Carb Lemon Cookies
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The following are the ingredients you’ll need to make these delicious lemon cookies. Note that the full printable recipe card is at the bottom of the page.
Keto Lemon Cookie Dough
- Coconut flour
- Unsalted butter, softened
- Full-fat cream cheese, softened
- Granulated sugar substitute
- Grated lemon zest
- Lemon extract
- Eggs, room temperature
- Heavy whipping cream
- Baking powder
Keto Lemon Glaze:
How To Make Easy Keto Lemon Cookies
Like I mentioned earlier these cookies are super simple to make. You’ll start by combining the coconut flour, baking powder, salt and set it aside.
Then in n another bowl using an electric mixer, blend together the softened butter, cream cheese, sugar substitute, lemon zest, lemon extract, until fully combined.
Next, you’ll add the eggs one at a time beat well after each addition. Once combined you’ll add the small amount of whipping cream and then add the dry ingredients to the wet mixture, and mix well until the batter is well combined and fully incorporated.
At this point, you’ll need to chill the dough for 3o minutes in the refrigerator before baking to ensure the cookies have the best texture.
After the cookie dough has chilled you’ll then use a tablespoon or small cookie scoop to measure out the cookie dough and roll the dough to form balls.
Then you’ll lightly flatten the cookie dough balls onto a lightly greased cookie sheet or parchment-lined pan and ake for 15 minutes or until lightly brown around the edges.
It’s important to allow the cookies to cool completely before icing them with the keto lemon glaze.
To make the tangy lemon glaze, in a small bowl, combine the confectioner’s sugar substitute, lemon juice, and lemon extract. Then add 1 to 2 tablespoons of heavy whipping cream to thin the glaze. Be sure to start with 1 tablespoon of heavy cream and add more if needed.
Best Sugar-Free Sweeteners For Sugar-Free Lemon Cookies
When it comes to making these sugar-free lemon cookies I have several sweetener options. I really like Lakanto Monk Fruit because the texture mimics regular sugar really well. And as far as any aftertaste, there is barely any.
Honestly, it’s the one sweetener that never gives me an issue. I’m also partial to Swerve an erythritol blend. Although it does have a cooling aftertaste when used in a larger quantity.
Personally, it’s not an issue for our family and it’s why I am a fan. You could also use the stevia and erythritol-based brand Pyure for most of my baked goods.
However, if you use a stevia erythritol brand you’ll need to use half the amount called for in this recipe since it is a much sweeter option.
Lastly, if you can’t easily find a more natural sugar substitute you can also use Splenda with great success.
I know not everyone would agree with me here and I respect that but in my book, it’s still better than regular sugar.
Lemon Cookies With Coconut Flour
I used coconut flour when I developed this recipe because I get many requests for keto coconut flour recipes.
If you’re wondering if these cookies taste like coconut they don’t. The lemon flavor is pronounced enough so that it neutralizes it. So even if you are not a fan of coconut flour you might want to give this keto lemon cookie recipe a try.
After seeing how much my readers enjoyed this lemon keto cookie, I created some Keto Cranberry Orange Cookies. So if you love this low carb lemon cookie, you’ll also love my cranberry orange ones. AND my Keto Cream Cheese Cookies.
PLUS check out my Keto Cream Cheese Chocolate cookies for a rich chocolate version.
If you’re a fan of cream cheese, here are some other Keto Cream Cheese Recipes you must also check out.
In case you don’t know I have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
Join Our Jesus And Keto Movement
Looking for an online support system to help you stay the course on keto? As a family, we came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
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The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!
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Keto Lemon Cookies
- ¾ cup of coconut flour
- 1 ½ teaspoons of baking powder
- ¼ teaspoon salt
- 1/2 cup of unsalted butter, softened
- 4 ounces of full-fat cream cheese, softened
- ¾ cup granulated sugar substitute
- 1 tablespoon of grated lemon zest
- 1 teaspoon of lemon extract
- 4 eggs , room temperature
- 1 tablespoon of heavy whipping cream
Keto Lemon Glaze:
Keto Lemon Cookies
- In a medium-sized bowl mix together the coconut flour, baking powder, salt and set it aside.
- In another bowl using an electric beater, mix together the softened butter, cream cheese, sugar substitute, lemon zest, and lemon extract, until fully combined.
- Then add the 4 eggs one at a time beat well after each addition.
- Add the whipping cream and combine until fully incorporated.
- Then add the dry ingredients to the wet mixture, mix well until batter is combined.
- Chill the dough for ½ hour in the refrigerator before baking.
- Preheat the oven to 350-degrees.
- Using a tablespoon or small cookie scoop measure out the cookie dough and roll the cookie dough to form balls.
- Lightly flatten the cookie dough balls onto a lightly greased cookie sheet or parchment lined sheet.
- Bake for 15 minutes or until lightly brown around the edges.
- Allow cookies to cool completely before icing with the keto lemon glaze.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Keto Lemon Glaze
- In a small bowl, combine the confectioner's sugar substitute, lemon juice, and lemon extract.
- Then add 1 to 2 tablespoons of heavy whipping cream to thin the glaze. Start with 1 tablespoon of cream and more if needed.
- Drizzle the top of the fully cooled lemon cookies and allow the glaze to set before eating.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 69Total Fat: 6.5gSaturated Fat: 3.9gCholesterol: 43mgSodium: 53mgCarbohydrates: 1.9gNet Carbohydrates: 1.7gFiber: 0.2gSugar: 0.5gProtein: 1.5g