Easy Keto Lemon Cookies

Keto lemon cookies

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

Keto lemon cookies  

Keto Lemon Cookies With Coconut Flour

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. lemon Keto Cookies

Lemon Keto Cookies

I say all this to say that, when I came up with the recipe for these keto nut-free 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

The Sweetener

When it comes to making these lemon keto cookies I have several options when it comes to which sweetener you can use.  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. 

The Flour

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. sure hope you will give this recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.

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.


Keto Meal Plans

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. 

Plus you can even use our Keto Recipes to form to create your weekly meal plans.
Keto Lemon Cookies

Keto Lemon Cookies

Yield: 24
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes

It's a recipe for keto lemon cookies. It's made with coconut flour and has a tangy lemon icing.


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

  1. Pre-heat oven to 350 degrees.
  2. In a medium-sized bowl mix together the coconut flour, baking powder, salt and set aside.
  3. In another bowl using an electric beater, mix together the softened butter, cream cheese, sugar substitute, lemon peel, and extract, until fully combined.
  4. Then add the 4 eggs one at a time beat well after each addition.
  5. Add the whipping cream and combine until fully incorporated..
  6. Then add the dry ingredients to the wet mixture, mix well until batter is combined.
  7. Chill the dough for ½ hour in the refrigerator before baking.
  8. Using a tablespoon or small cookie scoop measure out the cookie dough and roll the cookie dough to form balls.
  9. Lightly flatten the cookie dough balls unto a lightly greased cookie sheet.
  10. Bake for 15 minutes or until lightly brown around the edges.
  11. Allow cookies to cool for 30 minutes before icing with the keto lemon glaze.

Keto Lemon Glaze

  1. Combine the confectioners sugar substitute with the 2 tablespoons of lemon juice and lemon extract.
  2. Then add 1 to 2 tablespoon of heavy whipping cream to thin the glaze. Start with 1 tablespoon of cream and more if needed.
  3. 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: 69 Total Fat: 6.5g Saturated Fat: 3.9g Cholesterol: 43mg Sodium: 53mg Carbohydrates: 1.9g Fiber: 0.2g Sugar: 0.5g Protein: 1.5g


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  1. Hi I was wondering if you could use lemon juice instead of lemon extract? And if so do you know if the measurements would be the same?! Thank you!

    • Hi Sadie, you really can’t get the same lemony flavor with lemon juice alone. Personally, I would wait till you got your hands on some lemon extract but if not go ahead and leave it out. But keep in mind that the lemon flavor will be much milder.

  2. These are delicious, without the glaze! When I made my first batch, they were huge! I used less dough the second batch, and didn’t flatten. I’m sure they’ll even be better once I add the glaze. Thanks so much for sharing!

  3. I would never have thought of making something like this – thanks for sharing, I am sure going to try it. – Bloggers Pit Stop Crew

  4. Couldn’t find the lemon extract in my pantry, so I substituted for orange extract. A tropical delight with the lemon zest and juice!

  5. I’m new to low carb baking but these looked simple so tried them. They are lovely! Nice texture and flavour and seem like a great template for all kinds of extracts. Even my picky husband liked them! Thanks so much.

  6. what are the nutritional content of these? They look great!

    • Hi Sara, All my recipes have the nutritional content at the end of the recipe. But here it is for you again. Yield: 24 Serving Size: 1
      Amount Per Serving: Calories: 69 Total Fat: 6.5g Saturated Fat: 3.9g Cholesterol: 43mg Sodium: 53mg Carbohydrates: 1.9g Fiber: 0.2g Sugar: 0.5g Protein: 1.5g

  7. Hi, there!

    How long can these cookies keep unrefrigerated and refrigerated? Thanks!

    • Hi Angeline, I always store all my baked leftover goods in the refrigerator. This is because keto ingredients tend to perish quicker. That being said you can keep these on the counter for up 8 hours safely.

  8. Hi Hilda, I am wanting to make these lemon cookies but I only have Splenda. Not sure how much of the Splenda to add. Do I go by your recipes or follow the Splenda conversion that’s on the box? Thanks and I’m really looking forward to eating these cookies 😃😃😃

  9. Just made these exactly like the recipe but they came out very flat. I refrigerated the dough longer then the stated 30 minutes as I had something else in the oven. The second try of cookie I actually put tray and all in the freezer for about 15 minutes and no difference.
    They taste great just do not look like the picture

    • Hi Gloria, Did you use full-fat cream cheese? Not the kind that comes in a tub? It’s strange that these were flat because I actually have to press the cookies down to flatten them some before baking. Do you have an oven thermometer? I’m wondering based on your experience with the keto cream cheese coconut flour cake if your oven temperature is a little off. This happened to me once and we had to replace a part in the oven.

  10. Omg!! Followed this recipe almost down to a T and it came out amazing! I left the dough 1 hour instead of 30 min by accident and didn’t flatten as much. Super tasty and sooo tender and moist! Thank you for this wonderful dessert!! ❤️❤️

  11. I made these cookies for some of my coworkers that are on the Keto diet when one in particular requested some cookies that don’t suck, I accepted the challenge of finding a good recipe. The one that requested the cookies shared these with several people and every single one gave rave reviews! They were fantastic (and I don’t like sugarless cookies!)

  12. I made these cookies tonight and they were good but looked nothing like your picture. I put them in the refrigerator for longer than 1/2 hour. They were too moist to roll and flattened while baking. I was wondering about the eggs, maybe 3 next time? Flavor was good but really wanted something a little thicker.

    • Hi Michele, I’m sorry to hear that they didn’t look quite the same. This is a recipe that has been made by many and I get tagged on Instagram often with pictures of it so honestly, I don’t know what could have gone wrong for you. These are a scoop and lightly flatten cookie dough there is no rolling involved perhaps that what went wrong?

  13. Even though these didn’t look like yours they were a big hit on our 4th of July BBQ. Great flavor! In my previous message I meant that the dough was too moist to form balls to flatten. I scooped but while baking they just spread. I bake with Large eggs and was wondering if I should reduce by one? Thanks for your time

  14. Just what I’m looking for!
    My husband wanted poppyseed in them how much would I out in this recipe?
    Can I use almond milk instead of heavy whipping cream?
    Thanks for sharing!


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