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Lemon keto cookies on a plate with a bowl of lemons in the background

Lemon Keto Cookies Double Scooped (Gluten Free, Low Carb)

Lemon keto cookies made with almond flour and coconut flour. Topped with a keto lemon cheesecake icing making these the best gluten free lemon cookies!
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Servings 14 cookies


lemon cream cheese icing

  • 4 ounces Cream Cheese
  • 1 tablespoon Sour Cream
  • 2 tablespoon Powdered sweetener
  • 2 tablespoon Lemon juice

lemon keto cookies

  • 1.5 cup blanched almond flour
  • 2 tablespoon Coconut flour
  • 2 teaspoon beef gelatin powder
  • 1/4 cup granulated sweetener
  • 1/4 teaspoon Salt
  • 10 tablespoon Unsalted Butter (if using salted butter take salt out of dry ingredients)
  • 2 tablespoon Heavy cream
  • 1 teaspoon Liquid stevia or liquid monk fruit
  • 1 teaspoon Lemon extract
  • 1 large Egg


lemon cream cheese icing

  • Bring cream cheese to room temperature
  • Combine all ingredients in no particular order and blend. Then place in refrigerator 15-30 minutes to harden up a little. Not so hard you can't spread it.

lemon keto cookies

  • Bring butter to room temperature
  • preheat oven to 300ºF
  • Combine almond flour, coconut flour, beef gelatin powder, granulated sweetener and salt
  • Cream butter, heavy cream, liquid stevia and lemon extract. Leave egg out for now
  • Combine dry and wet with hand mixer. Make sure everything is mixed well then combine egg in last
  • using a double scoop method with a cookie scoop place on a non stick surface. Place in preheated oven and bake for 15-20 minutes checking at 15 minute mark. When down edges will be brown



  • Room temperature ingredients are highly recommend. Heavy cream is fine out of the refrigerator.
  • When double scooping with cookie scoop I place one on top of another as I show in video.
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