Soft and pillowy keto sugar cookies with a delicious sugar-free lemon frosting. A sneak peek recipe out of The Ultimate Guide to Keto Baking!
Can you call it a sugar cookie if it doesn’t actually contain any sugar?
More importantly, do we even care? If it tastes and feels like a delicious frosted sugar cookie, why are we complaining?
No complaints here, and I wager that my fellow lemon lovers will have their mouths too full of these keto lemon cookies to complain much either!
Watch my video in the recipe card to see just how easy these delicious cookies are to make.
Keto Baking Guidebook
This is actually a recipe from my new (ish) cookbook, The Ultimate Guide to Keto Baking. It’s a book of which I am immensely proud.
I am such a diehard chocolate lover that I often forget just how delicious lemon dessert recipes can be. When I first made these keto lemon cookies, I was delighted by how good they were and I told myself I would remember how much I loved lemon desserts.
But of course I forgot. When I made them for the video, once again I was blown away by how good they were. I won’t forget again!
This cookbook is filled with all sorts of delightful recipes – lemon, chocolate, savory, sweet, if you can bake it, I created a recipe for it. It’s the most comprehensive cookbook on keto baking out there!
Tips for Keto Frosted Lemon Cookies
So how do you make sugar cookies without using any sugar? Great question!
Using keto friendly sweeteners
There is a dizzying array of keto sweeteners on the market these days, and not all of them work in the same way. This means that they can affect the consistency and flavor of your cookies.
You will definitely want a sweetener that has “bulk” for both the cookies. Bulk refers to a sweetener that has significant volume, similar to sugar. So stevia and monk fruit extract won’t really work here.
But any erythritol based sweeteners, as well as BochaSweet or allulose should be fine. I personally prefer Swerve in these, as both BochaSweet and allulose can make them a little softer and more cake-y.
For the frosting, a powdered sweetener such as Swerve Confectioners works best. You could use a liquid sweetener but will need to reduce the added liquids to make sure it doesn’t end up too soft and goopy.
Lemon extract or lemon juice?
I used lemon extract in the cookies, along with some lemon zest. Using lemon juice would throw off the wet to dry ratio too much. I really like the lemon extract from Simply Organic.
However, in the frosting, I used fresh lemon juice. You could use some lemon extract in its place, but would need to increase the cream to thin out the frosting to a spreadable consistency.
Natural yellow food coloring
You don’t have to color your frosting, but a light yellow makes the cookies look even more lemony and inviting. The brand I use is an all-natural vegetable powder from Color Kitchen.
Use a very light hand when adding it. You can add a bit, beat that in, and add a bit more. I find that using too much makes for an overly bright, almost neon color.
How to store keto lemon cookies
These cookies aren’t overly moist, so they last well on the counter for 3 or 4 days. Store in an airtight container. If you think they will be around longer than that, you can refrigerate them for up to a week.
If you want to store the cookies even longer, they can easily be frozen. I recommend freezing the cookies separate from the frosting so they don’t get all smeared.
You can either make the lemon frosting fresh when you thaw the cookies, or you can freeze that in a separate container. Let it come to room temperature and beat it a bit to soften and make it creamy again. Then spread on the cookies and enjoy!
Ready to make these delicious frosted sugar cookies?
More keto lemon dessert ideas
- Keto Lemon Cheesecake Bars
- Keto Lemon Poppyseed Cake
- Sugar-Free Lemon Curd
- Keto Lemon Cream Pie
- Lemon Blueberry Mug Cake
- Lemon Magic Custard Cake
Soft and pillowy keto sugar cookies with a delicious sugar-free lemon frosting. A sneak peek recipe out of The Ultimate Guide to Keto Baking!
- 1/2 cup butter softened
- 2/3 cup Swerve Sweetener
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 tsp grated lemon zest
- 3/4 tsp lemon extract
- 1/2 tsp vanilla extract
- 2 cups almond flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 4 ounces cream cheese softened
- 3 tbsp butter softened
- 1/4 cup powdered Swerve Sweetener
- 1/4 tsp vanilla extract
- 1 tsp grated lemon zest
- 2 tbsp freshly squeezed lemon juice
- 1 to 2 tbsp heavy whipping cream
- Natural food coloring
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Preheat the oven to 325F and line two cookie sheets with silicone baking mats or parchment paper.
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In a large bowl, beat the butter and sweetener together until light and fluffy. Add the egg, egg yolk, lemon zest, and extracts and beat until well combined.
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Add the almond flour, baking powder, and salt and beat until the dough comes together.
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Roll the dough inot 1-inch balls an dplace on the prepared cookie sheets at least 2 inches apart. Flatten slightly with the palm of your hand to about 1/2 inch thick.
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Bake 15 to 18 minutes, until just golden around the edges, switching the pans halfway through baking. The cookies will be very soft still, but will continue to firm up as they cool.
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Beat the cream cheese and butter together until smooth. Beat in the sweetener and vanilla extract until well combined.
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Beat in the lemon juice and lemon zest. Add one tablespoon of cream and beat until smooth. If the frosting is still thick, beat in the additional cream.
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Beat in a bit of yellow food coloring at a time until a lemon-y yellow is acheived.
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Spread the frosting over the tops of the cooled cookies. Decorate with a bit of grated lemon zest.
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To make lemon sandwich cookies, spread about 1 tablespoon of the frosting on the bottom of one cookie and top with another cookie.
Christine M says
Another winner! I didnt have fresh lemons so I used 2 drops of doterra lemon essential oil. I read what you said about the other sweeteners making them more cake like, which is what my husband loves, and went with Gentle Sweet. Thank you for continuing to share your recipes. Looks like I need to buy another one of your books!
Carolyn says
Excellent!
Melanie says
Making these now and so excited. Don’t see exactly where to add Vanilla extract into icing? Thinking step two, but also worried maybe it’s not suppose to be in there at all? I suppose it won’t hurt. Should I add it anywhere specific?
Carolyn says
Sorry, I must have missed it in the instructions. Along with any of the liquids is fine!
Michel says
Would subbing pecan flour for the almond flour in this recipe work?
Carolyn says
I don’t think that’s a good replacement, personally. Pecans are much stronger in flavour and have a darker color. you can certainly try it, though.
Karla says
This is the best keto/low carb cookie ever! Thank you !!!!
Carolyn says
So glad you like them!
Cindy says
Hi!!! Question regarding the sweetener. Is there a brand you find that doesn’t leave the cooling effect in your mouth??? I’m having a hard time with the keto sweeteners. 😢😢
Carolyn says
I can’t possibly answer that for you. Why? Because everyone experiences all sweeteners differently. I get NO cooling sensation from Swerve.
Barb says
Love this recipe! We love Lakanto sweetener, which is erythritol and monk fruit. In my opinion it does not have the cooling aftertaste – i really dont detect much aftertaste at all! We order ours from Amazon, as we haven’t found it in our local grocery stores.
Melody Gibbs says
I have to agree with you Barb. I have used plain erythritol when I first started Keto then found Swerve which I liked very much. Then I found LaKanto monk fruit/erythritol and find this to be the best all the way around. I get mine at Costco. So happy they carry it!
Deb says
Cindy, I also get a cooling sensation/after taste from Swerve but find I am find with Boca Sweet, Tagatose, or Alulose. I like the liquid stevia (cant do the powdered for some reason). Hope this helps and that one of them might work for you.
Can’t rate the cookies yet as planning on making them this afternoon. They look devine.
Rosemarie Royce says
You did it again! These are AMAZING! My cousin has a Meyer lemon tree. She gave us a ton of lemons that my husband and I zested and squeezed this weekend. Lots of portion sizes in the freezer to make all of your lemon stuff.
We couldn’t stop eating these cookies. They are SOOOOOOOOOOO good.
Carolyn says
So delighted to hear it!
Karen says
Any chance you might be able to give us an idea of the change in ratios if using lemon juice instead of lemon extract. I have an excellent supply of lemons. Thank you for your wonderful recipes.
Carolyn says
Afraid not. Ratios don’t really apply here… I didn’t measure it as a ratio to begin with. You will simply need to experiment.
Leann Nowak says
I am new to the “keto-ish” lifestyle. My biggest obstacle to this diet is staying away from sweets. Last night I printed out this recipe, put the butter, eggs, and cream cheese out on the counter to soften, and asked my 15 yr old daughter to make these cookies. They are AMAZING!!! She didn’t use the lemon flavoring or food coloring (we didn’t have either one on hand) but the cookies were still to die for. That pillowy icing – well, let’s just say I may or may not have grabbed a spoonful once or twice since last night just because it’s THAT GOOD! I am enjoying your website as I go through your posts and just purchased your cookbook. THANK YOU!!!
Carolyn says
So glad to hear it and so delighted your 15 year old made them!
Dawnj says
Made these wonderful cookies yesterday fully intending to make them into cookie sandwiches. The rolling was easy using a small cookie scoop and then finishing rounding them between your hands. Perfect lemon taste in both cookie and frosting. So heavenly I wanted more of them to eat so iced them individually. What a treat the frosting is. “Luckily” there was enough frosting made for a small bowl in the fridge (in the back). 😉.
Thank you, Carolyn!
Carolyn says
Glad you liked it!
Deb says
OUTSTANDING !!! Bought your baking book and had these tabbed as top of the list “to do” but hadn’t gotten to them until now. My mistake. Big mistake. Should not have waited.
I have made many (as in many many many) of your desserts and cookies but this is truly one of your very best. Was short on lemon so just did a vanilla cookie with lemon icing and zest on top. Loved it. Per your molassas cookie, I added 1/2 tsp of grass feed gelatin because I like my sugar cookies to have the chewiness. OMG One is the perfect after dinner treat. With the virus shelter in place, this was the highlight of my week….big smiles at our house. Thanks!
Amy says
Did you use 2 drops of essential oil in lieu of the juice in the frosting or did you put it in the cookie? I have lemons, but not lemon extract…but I do have lemon essential oil from doterra. Thanks!
Jana says
Winner at our house too! I actually had the lemon extract in the cabinet from a previous recipe and both me and hubby are in love with this cookie! He said “they’re perfectly addictive!” — and he’s right! Not too sweet and just the perfect amount of lemony tartness. Another awesome recipe, Carolyn! THANK YOU!!
alisha says
I’ve been working on lowering my carbs and diminishing the cravings, but I still want a treat. This is a great fit for me.
Rachael Yerkes says
Love that these are keto friendly. Lemon is my favorite flavor right now and these cookies are delicious!
wilhelmina says
When cookies are this delicious, I don’t give a hoot what they are called! I just want a another batch!
sue says
hope to make these tomorrow……………..can I used the powdered Swerve in the cookie dough? I know you specified powdered in the frosting, but the video said granulated for the cookie……. thank you for all of your help…..
Carolyn says
Sure, that should work.
Tina says
I made these today! They are delicious!!
Kirsty Hardiman says
Hi, what would be the carbs etc without the frosting?
Carolyn says
I am not sure but you should be able to run the numbers yourself on an app like My Fitness Pal.
Dana Slaydon says
This looks so good!!!!