Keto Lemon Frosted Cookies – Bright, Zesty, and Low-Carb
If you love a cookie that’s soft, chewy, and bursting with fresh lemon flavor, these keto lemon frosted cookies deliver. They’re sweet without being sugary, and the tangy icing adds just the right finish. You’ll get the texture of a bakery-style cookie without spiking your carbs.
These are easy enough for a weekday bake, but special enough to share. Keep a batch in the fridge for a quick treat that actually fits your goals.
Ingredients
Method
- Preheat and prep: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients: In a bowl, whisk almond flour, coconut flour, baking powder, salt, and xanthan gum if using.
- Cream butter and sweetener: In a separate bowl, beat the butter and granulated sweetener until light and fluffy, about 2–3 minutes.
- Add flavors and egg: Beat in the egg, lemon zest, lemon juice, vanilla, and almond extract (if using). The mixture may look slightly separated—this is fine.
- Combine: Add dry ingredients to the wet and mix until a soft dough forms. If it’s too sticky, let it rest 5 minutes to let the flours hydrate.
- Portion: Scoop tablespoon-sized mounds onto the baking sheets, spacing about 2 inches apart. Gently flatten to about 1/2 inch thick with your fingers or the bottom of a glass.
- Bake: Bake 9–12 minutes until edges are lightly golden and centers look set. Don’t overbake—these should stay soft.
- Cool completely: Let cookies cool on the sheet for 5 minutes, then transfer to a rack to cool fully before frosting.
- Make the frosting: Beat cream cheese and butter until smooth. Add powdered sweetener, lemon juice, zest, vanilla, and salt. Mix until fluffy. Adjust lemon juice for a brighter tang, or add a teaspoon of water for a thinner glaze.
- Frost: Spread or pipe frosting onto cooled cookies. For a neat finish, chill the frosting 10 minutes before spreading.
- Set and serve: Let the frosting firm up for 15–20 minutes. Enjoy right away or chill for a firmer texture.
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What Makes This Special
These cookies balance almond flour richness with a fresh lemon kick, so each bite feels bright and satisfying. The dough comes together quickly in one bowl, and the frosting is a simple whisk-and-spread situation.
They bake up soft with lightly crisp edges, and the frosting sets into a glossy, tangy layer. Best of all, each cookie is low in net carbs and free of refined sugar. It’s a treat you can enjoy without derailing your day.
What You’ll Need
- Almond flour (super-fine): 2 cups
- Coconut flour: 2 tablespoons (for structure)
- Baking powder: 1 teaspoon
- Fine sea salt: 1/4 teaspoon
- Unsalted butter, softened: 1/2 cup (1 stick)
- Granulated keto sweetener (erythritol/monk fruit blend): 3/4 cup for cookies
- Egg, large: 1
- Lemon zest: from 2 lemons
- Lemon juice, fresh: 2–3 tablespoons (start with 2)
- Vanilla extract: 1 teaspoon
- Almond extract (optional): 1/4 teaspoon
- Xanthan gum (optional but helpful): 1/4 teaspoon
For the Frosting
- Powdered keto sweetener: 1 cup
- Cream cheese, softened: 2 ounces
- Unsalted butter, softened: 2 tablespoons
- Lemon juice, fresh: 1–2 tablespoons (to taste)
- Lemon zest: 1 teaspoon
- Vanilla extract: 1/2 teaspoon
- Pinch of salt
How to Make It
- Preheat and prep: Heat your oven to 350°F (175°C).
Line two baking sheets with parchment paper.
- Mix dry ingredients: In a bowl, whisk almond flour, coconut flour, baking powder, salt, and xanthan gum if using.
- Cream butter and sweetener: In a separate bowl, beat the butter and granulated sweetener until light and fluffy, about 2–3 minutes.
- Add flavors and egg: Beat in the egg, lemon zest, lemon juice, vanilla, and almond extract (if using). The mixture may look slightly separated—this is fine.
- Combine: Add dry ingredients to the wet and mix until a soft dough forms. If it’s too sticky, let it rest 5 minutes to let the flours hydrate.
- Portion: Scoop tablespoon-sized mounds onto the baking sheets, spacing about 2 inches apart.
Gently flatten to about 1/2 inch thick with your fingers or the bottom of a glass.
- Bake: Bake 9–12 minutes until edges are lightly golden and centers look set. Don’t overbake—these should stay soft.
- Cool completely: Let cookies cool on the sheet for 5 minutes, then transfer to a rack to cool fully before frosting.
- Make the frosting: Beat cream cheese and butter until smooth. Add powdered sweetener, lemon juice, zest, vanilla, and salt.
Mix until fluffy. Adjust lemon juice for a brighter tang, or add a teaspoon of water for a thinner glaze.
- Frost: Spread or pipe frosting onto cooled cookies. For a neat finish, chill the frosting 10 minutes before spreading.
- Set and serve: Let the frosting firm up for 15–20 minutes.
Enjoy right away or chill for a firmer texture.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 5 days. Place parchment between layers to prevent sticking.
- Freezer: Freeze unfrosted cookies for up to 2 months. Thaw in the fridge, then frost.
You can also freeze frosted cookies on a tray until firm, then bag them.
- Room temperature: Keep unfrosted cookies at cool room temp for 24 hours. Frosted cookies should be refrigerated.
Benefits of This Recipe
- Low in net carbs: Almond and coconut flours keep carbs in check while adding fiber.
- No refined sugar: Keto sweeteners give sweetness without the crash.
- Fresh lemon flavor: Real zest and juice create a clean, bright taste.
- Easy to customize: Switch up sweeteners, citrus, or add-ins without much hassle.
- Great texture: Soft and chewy with a creamy frosting that sets nicely.
What Not to Do
- Don’t skip the cool-down: Frosting warm cookies causes slipping and melting.
- Don’t overbake: Almond flour browns fast. Pull them when edges just turn golden.
- Don’t overdo the lemon juice in the dough: Too much liquid makes cookies spread and get cakey.
Stick to 2–3 tablespoons.
- Don’t pack the flours: Spoon and level. Packed almond flour leads to dense, dry cookies.
- Don’t use granulated sweetener in the frosting: It won’t dissolve smoothly. Use powdered.
Variations You Can Try
- Lemon poppy seed: Add 1 tablespoon poppy seeds to the dough for a bakery-style twist.
- Lemon-blueberry: Fold in 1/3 cup fresh blueberries.
Freeze berries first to reduce bleeding and extra moisture.
- Meyer lemon: Swap in Meyer lemon for a sweeter, floral flavor.
- Lemon glaze only: Skip the cream cheese frosting and whisk powdered sweetener with lemon juice until pourable. Drizzle over cooled cookies.
- Citrus blend: Use half lemon, half orange or lime zest for a layered citrus profile.
- Dairy-free: Use coconut oil or vegan butter in the dough and a dairy-free cream cheese for the frosting.
FAQ
How many carbs are in each cookie?
It varies by brand, but expect about 2–3 net carbs per cookie when made as written and frosted. Check your ingredient labels and divide the totals by the number of cookies you make.
Can I use coconut flour instead of almond flour?
No, not as a 1:1 swap.
Coconut flour is far more absorbent and would drastically change the texture. Stick to almond flour as the base and keep the small amount of coconut flour for structure.
What’s the best sweetener to use?
A monk fruit and erythritol blend works well for both taste and texture. Allulose is great too, but it can brown faster and make cookies softer; reduce the bake time slightly if you use it.
My dough is sticky.
What should I do?
Let it rest for 5–10 minutes so the flours absorb moisture. If needed, chill the dough for 15 minutes. Lightly oiling your hands also helps with shaping.
Can I make these egg-free?
You can try a flax egg (1 tablespoon ground flax + 3 tablespoons water, rested 10 minutes).
The cookies will be a bit more tender and may spread slightly more, but they’ll still be tasty.
How do I get a stronger lemon flavor?
Add more zest rather than more juice. You can also mix in a few drops of lemon extract or oil-safe lemon flavoring to the dough and frosting.
Why did my cookies turn gritty?
Some granulated sweeteners don’t dissolve fully. Cream the butter and sweetener well, and consider pulsing granulated sweetener to a finer texture.
For frosting, always use powdered sweetener.
Can I make them smaller or bigger?
Yes. For mini cookies, bake 7–9 minutes. For larger, add a minute or two.
Watch the edges for light golden color as your cue.
In Conclusion
These keto lemon frosted cookies are a simple way to enjoy bright, bakery-worthy flavor without the carbs. The soft cookie base and tangy frosting play perfectly together, and the recipe is flexible enough to match your tastes. Keep the ingredients on hand, and you’ll have a reliable treat that fits your goals and satisfies a sweet tooth, any day of the week.
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