Keto Lemon Cookies
Bright, buttery almond-flour cookies bursting with fresh lemon zest and a tangy glaze, at just 1.4g net carbs each. Soft in the center with crisp edges, they come together in 30 minutes total and taste like sunshine without a grain of sugar or flour.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 16. Values are estimates; brands vary.
These bright, buttery keto lemon cookies are soft in the middle with delicately crisp edges and a tangy sugar-free glaze. At just 1.4g net carbs apiece and ready in 30 minutes, they're proof that a citrusy treat can fit a low-carb lifestyle.
Ingredients
- 2 cups (224g) blanched almond flour
- 1/3 cup (67g) granulated erythritol or monk fruit sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 6 tablespoons (84g) unsalted butter, softened
- 1 large egg, room temperature
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest (from 2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/4 cup (40g) powdered erythritol, for glaze
- 2 teaspoons fresh lemon juice, for glaze
Instructions
- 1
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 2
In a bowl, whisk together the almond flour, granulated erythritol, baking powder, and salt.
- 3
In a separate large bowl, beat the softened butter until creamy, then beat in the egg, 2 tablespoons lemon juice, lemon zest, and vanilla until smooth.
- 4
Add the dry ingredients to the wet and stir until a soft, cohesive dough forms. Scoop rounded tablespoons of dough, roll into balls, and place 2 inches apart on the sheets. Gently flatten each to about 1/2 inch thick.
- 5
Bake for 11 to 13 minutes, until the edges are lightly golden. Let cool on the sheet for 10 minutes (they firm up as they cool).
- 6
Whisk the powdered erythritol with 2 teaspoons lemon juice into a thin glaze. Drizzle over the fully cooled cookies and let set before serving.
Tips & notes
- The cookies are very soft straight out of the oven, so resist moving them until they've cooled on the pan for at least 10 minutes.
- Store in an airtight container at room temperature for up to 5 days, or freeze unglazed for up to 3 months. Glaze after thawing.
- For an extra lemony punch, add 1/4 teaspoon lemon extract to the dough. Avoid coconut flour as a swap here — it absorbs too much moisture and will dry the cookies out.
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Frequently asked questions
- How many carbs are in keto lemon cookies?
- Each cookie has just 1.4g net carbs (2.9g total carbs minus 1.5g fiber), along with 118 calories, 3.1g protein, and 11g fat. This recipe makes 16 cookies.
- Can I make these dairy-free?
- Yes. Swap the butter for an equal amount of softened refined coconut oil or a vegan butter stick. The texture stays close, though coconut oil makes them slightly more delicate, so handle gently while warm.
- Why use erythritol instead of regular sugar?
- Erythritol and monk fruit are sugar alcohols and natural sweeteners that don't spike blood sugar and contribute essentially zero net carbs, keeping these cookies keto-friendly. Regular sugar would add roughly 4g of carbs per cookie.
