Keto lemon cookies should be tangy and sweet. That’s just what these sugar keto cookies are. Packed with real lemon flavor in each bite with a sweet coating. Crispy edges with a soft, chewy center in each bite of these keto cookies. They’re low carb, sugar free, gluten free at only 1g net carb for each cookie!
I find lemon cookie recipes hard to find on the internet. Granted, they are all over the place but are they good? They either feature very little lemon flavor, too much or it taste super artificial. What are keto cookies? Removing the sugar isn’t enough to make cookies keto friendly. Flour still has gluten and is absorbed by the body like sugar. That’s why we use almond and coconut flour in this keto lemon cookies recipe. To make the sweetness I use a mix of allulose and monk fruit which makes these great. So, I am about to give you step by step instructions on how to make keto cookies that are just perfect!
The Best Keto Lemon Cookies
- Bursting with lemon flavor
- A sugar coating for each cookie that makes edges crispy
- Only 1g net carbs per cookie
How To Make Keto Lemon Cookies
- First, preheat oven and melt butter.
- Next, mix almond flour, coconut flour, sweetener, baking powder and salt.
- Grab melted butter and mix in eggs, vanilla extract, lemon extract, liquid monk fruit, lemon juice and zest a lemon into your wet mix.
- Combine wet and dry ingredients. Place in refrigerator for 15 minutes.
- Then, pull out and with a cookie scoop, scoop a cookie into hand and roll it into a ball.
- Add sweetener to a plate and roll cookie around coating every side. Place on cookie sheet then push down to flatten.
- Bake for 10-15 minutes then remove and allow to cool. Watch edges for light browning.
Helpful Recipe Tips
- Be mindful of the type of granulated sweetener you use. I say this because some sweeteners produce an aftertaste. So, to avoid that strong cooling effect mainly cause by erythritol I suggest allulose or a monk fruit sweetener.
- I use vanilla extract and lemon extract to boost the lemon flavor but to also calm down the artificial taste. Using a teaspoon of lemon extract will make a very strong artificial taste, but some don’t mind that.
- Zest the entire lemon and make sure not to go too far down to prevent the bitter flavor. If you don’t have a lemon you can skip this but it brings a true lemon essence.
- For thick and chewy cookies don’t flatten cookies too much when you press them down.
Macros
These keto cookies are 1g net carbs per cookie. You can’t get any better than that! Full nutritional label below via Cronometer.
Other Keto Cookies You’ll Love
Keto Lemon Sugar Cookies
Ingredients
Dry Ingredients
- 3/4 cup blanched almond flour
- 1.5 tablespoon coconut flour
- 1/4 cup granulated sweetener
- 2 teaspoon beef gelatin powder
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Wet Ingredients
- 2 large eggs
- 4 tablespoon unsalted butter
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1/4 teaspoon liquid monk fruit
- 1 zested lemon
Sugar Coating
- 2 tablespoon granulated sweetener
Instructions
- Preheat oven to 350°F and melt butter
- Mix all dry ingredients together
- Grab melted butter and mix in the rest of the wet ingredients along with zested lemon
- Combine dry and wet ingredients then place in refridgerator for 15 minutes
- Remove, take a cookie scoop then scoop into hand and roll around into a ball. Then roll around in sweetener coating each side. Place on cookie sheet then press down to flatten
- If you want thin cookies flatten them as far as they'll go. For thick and chewy cookies press them down halfway
- Bake for 10-15 minutes watches edges for browning
- Allow to cool then serve
Video
Notes
Helpful Recipe Tips
- Be mindful of the type of granulated sweetener you use. I say this because some sweeteners produce an aftertaste. So, to avoid that strong cooling effect mainly cause by erythritol I suggest allulose or a monk fruit sweetener.
- I use vanilla extract and lemon extract to boost the lemon flavor but to also calm down the artificial taste. Using a teaspoon of lemon extract will make a very strong artificial taste, but some don't mind that.
- Zest the entire lemon and make sure not to go too far down to prevent the bitter flavor. If you don't have a lemon you can skip this but it brings a true lemon essence
- For thick and chewy cookies don't flatten cookies too much when you press them down
These cookies came out perfect. Just like the ones in your picture. Thank you for sharing your recipe.
i’m sorry but “beef gelatin powder”??? what can I use instead of this?
Just plain gelatin powder but I actually stopped using this a while back. However, it does help create a “chewier” cookies if that’s what you are looking for