Keto lemon cookies because I don’t know about you, but I am a fan of any recipe that calls for lemon. And in my book, the bright flavor lemon imparts to desserts is simply perfection. So when I created these lemon keto cookies I made sure it had a combination of lemon juice, lemon zest, and extract.
I made 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 low carb lemon cookies are sure to put a big smile on your face. If that’s not all I added a keto lemon glaze that makes these easy lemon keto cookies extra special. The lemon juice in the icing is what gives these cookies it’s 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 cream cheese, here are some other Keto Cream Cheese Recipes you must also check out.
Keto Lemon Cookies
Lemon Keto Cookies
Have you ever wondered how I come up with some of my keto recipes? Take for instance these keto lemon cookies that started like most of my recipes with me rummaging through my baking cupboard while saying a prayer. I don’t mean like a casual prayer. This girl truly invites Jesus into her baking process.
If that sounds strange to you, you have lots to learn about me. Because this is exactly how I created these keto lemon cookies. Can I be truly transparent with you? I think my baking pantry may shock some of you because of its simplicity and lack of ingredients.
I am pretty certain that most food bloggers trying to come up with a recipe like my keto nut-free lemon cookies probably have an array of ingredients to work with. But that’s not usually the case for this girl. Does this mean I sometimes secretly envy some of them?
Well, I admit I have been guilty of this. However, the way my mind works is that keeping my low carb baking cupboards only stocked with some basic staples forces me to be creative. Have you ever heard the saying “necessity is the mother of invention”? Yeah, I live by those words.
Here’s the thing, I think my low carb keto baking cupboard probably looks a lot like yours. It too is probably not always fully stocked, and it’s not full of rare ingredients. Am I correct in assuming this? It’s one of the reasons why my keto recipes, are kept simple.
Keto Lemon Cookies With Coconut Flour
I say all this to say that, when I came up with the recipe for these coconut flour lemon cookies, I had just run out of almond flour, and Randy was wanting a little keto-friendly treat after dinner. So being the great wife that I am 😉 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 this low carb lemon cookies to the next level is the tangy lemon glaze.
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
How To Make Keto Lemon Cookies
When it comes to making these lemon keto 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.
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. However, when it comes to keto the keto lemon glaze you will have to use a confectioner’s sugar substitute. Both Lakanto and Swerve have great ones.
I used coconut flour when I developed this recipe and have not tried making an almond flour version. But if I do it would not be an even swap since coconut and almond flour do not behave the same. 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.
Favorite Keto Meal Planner
If you’ve been looking for an easy way to meal plan, consider checking out my review on Real Plans.
By using a keto meal planner you will free up your time by streamlining the process. I hope you agree with me that last thing anyone needs, is to spend hours attempting to put a meal plan together.
Real Plans will finally put an end to frustrating hours of trying to create healthy meals. After all, we all know how challenging it can be to meet the demands of our full lives.
I love how Real Plans understands that the average busy person has no clue how to meal plan successfully, let alone consistently.
Keto Lemon Cookies
- ¾ cup of coconut flour
- 1 ½ teaspoons of baking powder
- ¼ teaspoon salt
- 1/2 cup (1 stick) of softened butter
- 4 ounces of softened cream cheese
- ¾ cup sugar substitute
- 4 eggs
- 1 tablespoon of heavy whipping cream
- 1 teaspoon of lemon extract
- 1 tablespoon of grated lemon peel
Keto Lemon Glaze:
Keto Lemon Cookies
- Pre-heat oven to 350 degrees.
- In a medium-sized bowl mix together the coconut flour, baking powder, salt and set aside.
- In another bowl using an electric beater, mix together the softened butter, cream cheese, sugar substitute, lemon peel, and 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.
- 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 unto a lightly greased cookie sheet.
- Bake for 15 minutes or until lightly brown around the edges.
- Allow cookies to cool for 30 minutes before icing with the keto lemon glaze.
Keto Lemon Glaze
- Combine the confectioners sugar substitute with the 2 tablespoons of lemon juice and lemon extract.
- Then add 1 to 2 tablespoon 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.
Store your Keto Lemon Cookies in the refrigerator for up to 5 days. You can freeze your cookies unglazed for up to 3 weeks. Due to the fact that these cookies do not have preservatives I recommend the be kept in the fridge.
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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