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!
Servings 12 servings
Calories 262kcal
Ingredients
Cookies
- 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
Lemon Frosting
- 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
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 1/2 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
Serving: 2cookies (or 1 sandwich cookie) | Calories: 262kcal | Carbohydrates: 5.1g | Protein: 5.5g | Fat: 24g | Fiber: 2g