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
Frosted Lemon Sugar Cookies
- Preheat the oven to 325F 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.
- 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-y 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.