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    Home » Keto Cookies » Keto Lemon Cookies

    Published: May 16, 2023 by Carolyn

    Keto Lemon Cookies

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

    10.4K shares
    Jump to Recipe Print Recipe

    These Keto Lemon Cookies are soft and tender sugar cookies topped with a creamy sugar free lemon frosting. They have all the tangy sweetness you crave with only 3g carbs per serving!

    Close up shot of keto lemon cookies piled up on a plate over a teal and blue napkin.

    Can you call it a sugar cookie if it doesn’t actually contain any sugar? More to the point, 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 dessert lovers will have their mouths too full of these keto lemon cookies to complain much either!

    I modeled these after the soft-baked, frosted cookies you see in the grocery store. They have that same melt-in-your-mouth consistency and plenty of sweet frosting. You can even top them with sugar-free sprinkles to resemble Lofthouse cookies.

    And yet they have no added sugar and a mere fraction of the carbs. I’d call that a win for lemon lovers everywhere.

    Make sure you also check out Keto Lemon Curd and these super creamy Keto Lemon Cheesecake Bars.

    Three sugar free lemon cookies on a plate over a blue napkin.

    Why you need to try this recipe

    This is actually a recipe out of my popular cookbook, The Ultimate Guide to Keto Baking. I poured my heart and soul into that book and I believe it contains some of my best recipes. And the keto lemon cookies are some of my favorites.

    I am such a diehard chocolate lover that I often forget just how delightful lemon treats can be. When I developed this recipe for the book, I shared them with a few friends and they absolutely raved.

    And once the book went to print, I started hearing from readers who loved these keto lemon cookies as well. They have met with such universal approval, I decided I needed to share them here as well.

    My keto 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!

    Reader reviews

    “I made these cookies and I have to say, they are absolutely delightful! Soft and lemony with a divine frosting! Better than any cookie I have ever made! Thank you!” — Tracy

    “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!!” — Jana

    “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.” — Rosemarie

    Ingredients you need

    Top down image of ingredients for keto lemon cookies.

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

    • Butter: Good cookies start with good butter. Always!
    • Sweetener: You need a granular sweetener for the cookies and powdered sweetener for the frosting. I usually use Swerve for both of these. See the expert tips section for more sweetener options.
    • Eggs: This recipe takes one whole egg and one egg yolk. The additional yolk adds both color and tenderness to the cookies.
    • Lemon: The cookies take lemon zest and the frosting takes both zest and juice.
    • Lemon extract: The extract helps bring out the lemon flavor in the cookies without throwing off the wet/dry ratio.
    • Almond flour: Make sure you use good almond flour vs. almond meal for all your keto recipes. Read my tutorial on baking with almond flour for more info!
    • Cream cheese: The frosting is made with both cream cheese and butter for a super creamy consistency.
    • Heavy whipping cream: A little cream helps smooth out the frosting and make it spreadable.
    • Natural food coloring: If you like the frosting to have a little color to it, you can use a little plant-based food dye.
    • Pantry staples: Vanilla extract, baking powder, salt.

    Step-by-step directions

    A collage of four images showing how to make keto lemon cookies.

    1. Make the cookie dough: In a large bowl, beat the butter and Swerve sweetener together until light and fluffy. Add the egg, egg yolk, lemon zest, and extracts and beat until well combined. Add the almond flour, baking powder, and salt and beat until the dough comes together.

    2. Form the cookies: Roll the dough into 1-inch balls and place on the cookie sheets lined with silicone baking mats or parchment paper at least 2 inches apart. Flatten slightly with the palm of your hand to about ½ inch thick.

    3. Bake: Bake at 325ºF for 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.

    4. Prepare the frosting: Beat the cream cheese and butter together until smooth. add the powdered sweetener and vanilla extract and mix until well combined. Beat in the lemon juice and lemon zest. Add heavy cream and beat until smooth. If the frosting is still thick, beat in the additional cream. Add yellow food coloring, if using.

    5. Decorate: Spread the frosting over the tops of the cooled cookies. Decorate with a bit of grated lemon zest or some keto sprinkles. Or, to make lemon sandwich cookies, spread frosting between two cookies.

    Two keto lemon cream sandwich cookies in a stack on a plate, with a knife with frosting on it.

    Expert tips

    Lemon extract is inexpensive and available at most grocery stores. It works best in the cookies as using fresh lemon juice introduces a lot of extra moisture. In the frosting, lemon juice works well to give the right flavor and consistency.

    You don’t have to color your frosting, but a light yellow makes the cookies look even more lemony and inviting. There are many good vegetable-based food dyes but use a light touch when adding it in. I find that using too much makes for an overly bright, almost neon color.

    Sweetener Options

    You need a granular sweetener for the cookies to beat into the butter and give them the right consistency, but it doesn’t have to be erythritol based. You can use BochaSweet or allulose, or a mix of sweeteners. Just keep in mind that allulose will make the cookies brown faster so keep your eye on them.

    The frosting requires a powdered sweetener for structure. Again it doesn’t have to be erythritol based, but allulose may make the frosting softer so don’t add the cream until you see how it turns out.

    Frosted Lemon Keto Cookies on a wire rack in front of lemons and a vase of yellow flowers.

    Frequently Asked Questions

    How many carbs are in a lemon cookie?

    Most lemon sugar cookie recipes have…. This keto lemon cookie recipe has 5.1g of carbs and 2.0g of fiber per serving. That comes to 3.1g net carbs for 2 cookies.

    How do you store keto lemon cookies?

    These cookies aren’t overly moist, so they last well on the counter in an airtight container for 3 or 4 days. If they will be around longer than that, you can refrigerate them for up to a week. You can also freeze them for up to 2 months.

    Can you make these with coconut flour?

    These keto cookies work best with blanched almond flour. If you need a nut-free version, you can try using sunflower seed flour. You will need to add a tablespoon of lemon juice to the cookie dough so that you don’t get the green reaction. You may a bit more flour in the dough.

    Frosted Lemon Keto Cookies on a wire rack in front of lemons and a vase of yellow flowers.

    More low carb lemon desserts

    • Keto Lemon Cream Pie
    • Lemon Cream Cheese Muffins
    • Keto Lemon Blueberry Cake
    • Lemon Curd Tart
    • Strawberry Lemon Blondies
    Close up shot of keto lemon cookies piled up on a plate over a teal and blue napkin.

    Keto Lemon Cookies Recipe

    These Keto Lemon Cookies are soft and tender sugar cookies topped with a creamy sugar free lemon frosting. They have all the tangy sweetness you crave with only 3g carbs per serving!
    4.97 from 29 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: frosted sugar cookies, keto lemon cookies
    Prep Time: 30 minutes minutes
    Cook Time: 18 minutes minutes
    Total Time: 48 minutes minutes
    Servings: 12 servings
    Calories: 262kcal

    Ingredients

    Cookies

    • ½ cup butter softened
    • ⅔ cup Swerve Sweetener
    • 1 large egg room temperature
    • 1 large egg yolk room temperature
    • 2 teaspoon grated lemon zest
    • ¾ teaspoon lemon extract
    • ½ teaspoon vanilla extract
    • 2 cups almond flour
    • 1 ½ teaspoon baking powder
    • ¼ teaspoon salt

    Lemon Frosting

    • 4 ounces cream cheese softened
    • 3 tablespoon butter softened
    • ¼ cup powdered Swerve Sweetener
    • ¼ teaspoon vanilla extract
    • 1 teaspoon grated lemon zest
    • 2 tablespoon freshly squeezed lemon juice
    • 1 to 2 tablespoon heavy whipping cream
    • Natural food coloring
    US Customary – Metric

    Instructions

    Cookies

    • Preheat the oven to 325ºF and line two cookie sheets with silicone baking mats or parchment paper.
    • 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. Add the almond flour, baking powder, and salt and beat until the dough comes together.
    • 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 ½ inch thick.
    • 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.

    Lemon Frosting

    • Beat the cream cheese and butter together until smooth. Beat in the sweetener and vanilla extract until well combined.
    • 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. Beat in a bit of yellow food coloring at a time until a lemon yellow is acheived.
    • Spread the frosting over the tops of the cooled cookies. Decorate with a bit of grated lemon zest.
    • To make lemon sandwich cookies, spread about 1 tablespoon of the frosting on the bottom of one cookie and top with another cookie.

    Notes

    Storage Information: These cookies aren’t overly moist, so they last well on the counter in an airtight container for 3 or 4 days. If they will be around longer than that, you can refrigerate them for up to a week. You can also freeze them for up to 2 months.
    Sweetener Options: You need a granular sweetener for the cookies to beat into the butter and give them the right consistency, but it doesn’t have to be erythritol based. You can use BochaSweet or allulose, or a mix of sweeteners. Just keep in mind that allulose will make the cookies brown faster so keep your eye on them.
    The frosting requires a powdered sweetener for structure. Again it doesn’t have to be erythritol based, but allulose may make the frosting softer so don’t add the cream until you see how it turns out.
    Nutrition Facts
    Keto Lemon Cookies Recipe
    Amount Per Serving (2 cookies (or 1 sandwich cookie))
    Calories 262 Calories from Fat 216
    % Daily Value*
    Fat 24g37%
    Carbohydrates 5.1g2%
    Fiber 2g8%
    Protein 5.5g11%
    * Percent Daily Values are based on a 2000 calorie diet.
    10.4K shares

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    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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      Recipe Rating




    1. Evelyn Marks says

      September 05, 2020 at 7:54 am

      Can I use unflavored gelitan in place of grass fed gelitan? Cannot find it.

      Reply
      • Carolyn says

        September 05, 2020 at 8:06 am

        If you mean Knox gelatin, yes but you would only need one envelope of it.

        Reply
        • Evelyn Marks says

          September 05, 2020 at 9:13 pm

          5 stars
          Turned out fantastic. Made the cream cheese icing and froze for ice cream sandwiches. FANTASTIC

          Reply
    2. Dana Slaydon says

      July 05, 2020 at 12:28 pm

      This looks so good!!!!

      Reply
    3. Kirsty Hardiman says

      June 26, 2020 at 6:51 am

      Hi, what would be the carbs etc without the frosting?

      Reply
      • Carolyn says

        June 26, 2020 at 8:08 am

        I am not sure but you should be able to run the numbers yourself on an app like My Fitness Pal.

        Reply
    4. Tina says

      June 14, 2020 at 2:14 pm

      5 stars
      I made these today! They are delicious!!

      Reply
    5. sue says

      June 05, 2020 at 8:55 pm

      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…..

      Reply
      • Carolyn says

        June 06, 2020 at 11:18 am

        Sure, that should work.

        Reply
    6. wilhelmina says

      May 01, 2020 at 9:59 am

      5 stars
      When cookies are this delicious, I don’t give a hoot what they are called! I just want a another batch!

      Reply
    7. Rachael Yerkes says

      May 01, 2020 at 9:42 am

      5 stars
      Love that these are keto friendly. Lemon is my favorite flavor right now and these cookies are delicious!

      Reply
    8. alisha says

      May 01, 2020 at 9:31 am

      5 stars
      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.

      Reply
    9. Jana says

      April 29, 2020 at 11:36 am

      5 stars
      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!!

      Reply
    10. Amy says

      April 25, 2020 at 2:12 pm

      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!

      Reply
    11. Deb says

      April 25, 2020 at 8:45 am

      5 stars
      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!

      Reply
    12. Dawnj says

      April 20, 2020 at 7:39 pm

      5 stars
      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!

      Reply
      • Carolyn says

        April 20, 2020 at 8:55 pm

        Glad you liked it!

        Reply
    13. Leann Nowak says

      April 16, 2020 at 9:42 am

      5 stars
      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!!!

      Reply
      • Carolyn says

        April 16, 2020 at 6:14 pm

        So glad to hear it and so delighted your 15 year old made them!

        Reply
    14. Karen says

      April 13, 2020 at 8:58 pm

      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.

      Reply
      • Carolyn says

        April 13, 2020 at 9:16 pm

        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.

        Reply
    15. Rosemarie Royce says

      April 13, 2020 at 12:00 pm

      5 stars
      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.

      Reply
      • Carolyn says

        April 13, 2020 at 4:25 pm

        So delighted to hear it!

        Reply
    16. Cindy says

      April 11, 2020 at 9:27 pm

      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. ????????

      Reply
      • Carolyn says

        April 12, 2020 at 11:23 am

        I can’t possibly answer that for you. Why? Because everyone experiences all sweeteners differently. I get NO cooling sensation from Swerve.

        Reply
        • Ann says

          December 17, 2020 at 12:29 pm

          I like Monk fruit. No cooling effect. I don’t use Swerve for that very reason.

          Reply
          • Carolyn says

            December 17, 2020 at 4:13 pm

            No cooling affect for YOU. But we all experience these sweeteners differently. I get no cooling from Swerve and a strong aftertaste with monk fruit.

            Reply
      • Barb says

        April 15, 2020 at 5:53 pm

        5 stars
        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.

        Reply
        • Melody Gibbs says

          June 13, 2020 at 7:50 am

          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!

          Reply
      • Deb says

        April 23, 2020 at 10:27 am

        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.

        Reply
    17. Karla says

      April 11, 2020 at 4:21 pm

      5 stars
      This is the best keto/low carb cookie ever! Thank you !!!!

      Reply
      • Carolyn says

        April 11, 2020 at 5:21 pm

        So glad you like them!

        Reply
    18. Michel says

      April 11, 2020 at 2:27 pm

      5 stars
      Would subbing pecan flour for the almond flour in this recipe work?

      Reply
      • Carolyn says

        April 11, 2020 at 5:22 pm

        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.

        Reply
    19. Melanie says

      April 09, 2020 at 4:33 pm

      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?

      Reply
      • Carolyn says

        April 09, 2020 at 5:10 pm

        Sorry, I must have missed it in the instructions. Along with any of the liquids is fine!

        Reply
    20. Christine M says

      April 09, 2020 at 12:18 pm

      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!

      Reply
      • Carolyn says

        April 09, 2020 at 12:54 pm

        Excellent!

        Reply
    Newer Comments »

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