Keto Lemon Cookies (Low Carb | Gluten-Free | Sugar-Free)

Keto Lemon Cookies (Low Carb | Gluten-Free | Sugar-Free)

These sweet, luscious, keto lemon cookies are the perfect morning or afternoon snack. They are easy to make and only have 1.3g net carbs per serving.

Lemon Is My Kryptonite…

It is a fact. There is nothing more I fancy in a dessert, than something lemon-y. I love a good treat that is both sweet and tangy. Some of my favourite sweet, lemon recipes include my:

I also love how EASY this recipe is to make. The only ingredients you will need are:

  • Unsalted Butter I always use unsalted butter over salted, so I can adjust the “saltiness” of the recipe to my liking.
  • Granulated & Powdered Sweetener  – This can also be whatever powdered sweetener you prefer, such as Erythritol, Monkfruit or Swerve.
  • EggThis helps bind the cookies.
  • Lemon Extract you can either use just lemon extract, or a combination of both lemon and vanilla extract.
  • Almond Flour This is the base of the cookies and provides that great cookie texture.
  • Baking SodaThis helps give the cookies a slightly rise.
  • Saltto enhance the flavours.

Storing…

These cookies store well in an air-tight container, in the refrigerator for up to a week and in the freezer for 2-3 months.

More Recipes You Might Like…

Best Peanut Butter Cookies
White Chocolate & Macadamia Cookies
Quick & Easy Chocolate Chip Cookies
Low Carb Jammie Dodgers

Keto Lemon Cookies (Low Carb | Gluten-Free | Sugar-Free)

These sweet, luscious, keto lemon cookies are the perfect morning or afternoon snack. They are easy to make and only have 1.3g net carbs per serving.
Prep Time5 mins
Cook Time10 mins
Chill Time:30 mins
Total Time45 mins
Course: Dessert, Snack
Cuisine: American, British
Keyword: cookies, easy, keto, lemon, low carb, sweet
Servings: 12
Calories: 119kcal
Author: Anna – everydayketorecipes

Ingredients

  • 75g (5 tbsp) unsalted butter, room temperature
  • 65g (⅓ cup) sweetener of choice (Erythritol, Monkfruit, Swerve)
  • 1 egg, lightly beaten
  • 1 tsp lemon extract
  • 225g (2 cups) almond flour
  • ½ tsp baking soda
  • ¼ tsp salt

Icing:

  • 1 tsp lemon extract
  • 60g (⅓ cup) powdered sweetener (Erythritol, Monkfruit, Swerve)
  • 1-3 tbsp warm water, until it reaches your desired consistency

Instructions

  • Preheat the oven to 180ºC/ 350ºF and lower the oven shelf to the lower-middle rack of the oven. Line two baking sheets with greaseproof (parchment) paper.
  • In a large mixing bowl, using an electric beater, cream the butter and brown sweetener together, until it is light and fluffy.
  • Add the egg and lemon extract, and beat for 1 more minute.
  • Add the almond flour, baking soda and salt, and beat quickly until just combined.
  • Cover the bowl with cling film (plastic wrap) and chill in the refrigerator for 30 minutes.
  • Using an ice cream scoop/ cookie scoop, scoop the cookies onto the prepared baking trays, spaced 5cm (2-inches) apart. Press them down, until they are about 0.5cm (¼-inch) thick.
  • Bake them for 10-12 minutes, until they are slightly browned on the edges.
  • Allow them to cool on the tray for 10 minutes, then transfer them onto a cooling rack to cool completely.
  • Make the icing by mixing the powdered sweetener, lemon extract and warm water together (1 tbsp at a time), until it reaches your desired consistency.
  • Allow the icing to set.
  • Serve & Enjoy!

Nutrition Facts:
Servings:  12
Calories:  119
Fat:  10.7g
Carbohydrate:  2.5g
Fiber:  1.2g
Net Carbs:  1.3g
Protein: 2.9g

Nutritional Disclaimer
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. Also, please note I remove the sweetener from the carb count and net carb count, as it has shown that it doesn’t affect blood sugar levels. 



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