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All Day I Dream About Food

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April 18, 2014

Iced Lemon Sugar Cookies – Low Carb and Gluten-Free

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Tender low carb sugar cookies with a sweet lemony glaze. And make your own sugar-free sanding sugar for a colourful, festive Easter treat.

Low Carb Lemon Sugar Cookies

You know, I like to think I am pretty adept at this low carb gluten-free baking thing, but there are times when I come face to face with the fact that I don’t really have a clue what I am doing. As I joked on Facebook the other day, it’s all a big crapshoot. I get an idea, I consider the properties of the ingredients I can use, I head to the kitchen and I get a-mixing. Most of the time, this approach works really well for me and the results are as good as or even better than I had hoped. Every so often, however, my dough, my batter or my sauce just won’t do what I as I ask and I can’t seem to coax it into behaving, no matter how hard I try. Thankfully, the problems tend to lie with appearance and texture, but not with taste. So if it tastes good, it’s usually salvageable in some form or other. And if I’m lucky, I can regroup and get something good out of the deal.

Low Carb Sanding Sugar Sprinkles

These lovely little cookies were never meant to be a rolled, cut out cookie. My original intention was to make them into the pretty twisted Lemony Greek Easter Cookies (also known as koulourakia) I saw on my friend Erin’s blog, Dinners, Dishes and Desserts. I saw them and instantly wanted to make a low carb version, and I really thought I had the right idea for the dough. But my dough thought otherwise, apparently and just would NOT hold together enough to be twisted into shape. Or rather, it would, but not without a serious amount of coaxing and effort on my part. I felt it would be unfair to bring my readers a recipe that took that much work. But the lemony flavour of the dough was so nice, I couldn’t scrap it altogether. I ended up gathering all the dough back together and rolling it out for sugar cookies. Then a little lemony glaze and some homemade low carb sanding sugar, and I ended up with delicious cookies worthy of any Easter celebration. Phew!

Please see my Iced Lemon Sugar Cookies on A Sweet Life Diabetes Magazine.

Low Carb Easter Lemon Cookies

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Filed Under: Cookies, Gluten Free, Low Carb Tagged With: almond flour, coconut flour, lemon juice

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Lauren at Keep It Sweet says

    April 18, 2014 at 6:25 am

    I love when things don’t turn out as planned but turn into something else great. Your cookies are so pretty!

    Reply
  2. Lisa @ Garnish with Lemon says

    April 18, 2014 at 7:14 am

    One of the most delicious mistakes! I love lemon! 🙂

    Reply
  3. Beth @ The First Year says

    April 18, 2014 at 7:20 am

    Carolyn, I am dreaming about all things lemon, so this is perfect!!

    Reply
    • Carolyn says

      April 18, 2014 at 9:00 am

      Me too. It’s a lemon-y time of year!

      Reply
  4. Sarah G says

    April 18, 2014 at 2:16 pm

    Awesome! Love lemon!

    Please don’t give up on the Greek Easter cookie idea, though. When I was growing up our elderly neighbor always made us those at Easter, except they had these unusual but scrumptious little black seeds on top. I have missed those for many a year and would so love to share them in a healthy version to my family!

    Reply
    • Carolyn says

      April 18, 2014 at 3:12 pm

      I will keep thinking about it!

      Reply
  5. Erin @ Dinners, Dishes and Desserts says

    April 18, 2014 at 7:15 pm

    I love your low carb, gluten free version! They are super cute, and perfect for spring!

    Reply
  6. Veronica says

    April 19, 2014 at 9:13 am

    What about shaping them like a pretzel, or “praying hands”? We used to do this with our children at Easter, using Bonnie Stern’s recipe, but it should work with yours too. Thank you for all the wonderful recipes, I’ve used many of them and really appreciate your “gifting” them to us. Have you ever considered making GFLC crumpets?
    Happy Easter!

    Reply
  7. Susan the farm quilter says

    April 19, 2014 at 7:48 pm

    Just looking at your pictures of your cookies has my mouth watering!!! Thanks for sharing another fabulous recipe!!!

    Reply
  8. Barb Sacco says

    April 30, 2014 at 10:02 am

    Carolyn, if I wanted to make this luscious cookie with other flavors, what to use in place of the lemon juice? Does it have to be an acidic like lemon juice, or can it be any liquid like almond milk, etc. I’d love to do this in several flavors, like mint, orange (easy swap!) almond, etc. Our charitable group does bake sales to raise money, and these are easy and would not be expensive to make, but we would like to have several flavor options.

    Reply
    • Carolyn says

      April 30, 2014 at 1:16 pm

      I think it really could be anything. It does not rely on the acidity.

      Reply
      • Barb Sacco says

        April 30, 2014 at 4:59 pm

        Thanks so much! I appreciate your time.

        Reply
  9. Dawn says

    May 5, 2014 at 7:08 pm

    Hi Carolyn, I’m dying to make a low carb fruit pizza for Mother’s Day (treat to myself!). Would this make a good replacement for the sugar cookie crust or would the Halloween Cut out cookies work better? I know you have a chocolate fruit pizza recipe but I’m missing the chocolate gene most women have and would pick almost anything over chocolate. Thank you!!!

    Reply
    • Carolyn says

      May 6, 2014 at 4:47 am

      The Halloween cut out cookies would make an awesome cookie crust! I think you’d bake it about the same but watch it carefully.

      Reply
      • Dawn says

        May 6, 2014 at 7:45 am

        Thank you so much!!!! I absolutely love your recipes! 🙂

        Reply
  10. Melissa says

    October 23, 2014 at 10:02 am

    Iced lemon sugar cookies – wanted to make these but link leads to a blank page on A Sweet Life. If I do a search on A Sweet Life and click in the link, it leads to the same blank page that your link does.

    Reply
    • Carolyn says

      October 23, 2014 at 10:48 am

      They must be having trouble with their website because another page does it as well. I am letting them know.

      Reply
    • Carolyn says

      October 23, 2014 at 11:32 am

      It’s all fixed now, their site crashed this morning.

      Reply
      • Melissa says

        October 23, 2014 at 11:45 am

        Thanks – time to get abakin’ then!

        Reply
  11. charlotte says

    December 3, 2014 at 4:46 pm

    These look really good- thank you so much for the recipe

    Reply
  12. Trish says

    January 14, 2015 at 7:27 pm

    Being that I absolutely hate to roll out cookies, can these be dropped onto the baking sheet instead of rolled?

    Reply
  13. Susan says

    February 11, 2015 at 7:26 pm

    hey there! I was just wondering if this icing dries like reg cookie icing, or if it stays wet?

    Reply
    • Carolyn says

      February 11, 2015 at 10:51 pm

      It dries.

      Reply
  14. Erin says

    April 2, 2015 at 7:23 pm

    Hi, these look great! If I want to swap out the Swerve for thm Sweet Blend what would be the ratio? Thank-you!

    Reply
    • Carolyn says

      April 2, 2015 at 7:58 pm

      I’d do 1 tbsp for every 1/4 cup. Not sure how it will work in the icing, though. That requires the consistency of powdered Swerve.

      Reply
  15. Valeria says

    May 5, 2017 at 2:36 pm

    How are these without the glaze and icing? They seem easy enough, but I’m generally not a fan of glaces and icings. Are these good enough just as rolled cut cookies?

    Reply
    • Valeria says

      May 5, 2017 at 2:44 pm

      Oh, and Are these crispy/crunchy or soft/tender. Thanks again.

      Reply
    • Carolyn says

      May 5, 2017 at 2:46 pm

      Yup, should be pretty good that way.

      Reply
  16. Annie says

    October 24, 2017 at 1:22 pm

    Can the almond and coconut flours be replaced with THM Baking Blend? These cookies look so yummy! Thank you!

    Reply

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