Keto Lemon Butter Cookies – Bright, Buttery, and Low-Carb
Nothing cheers up a day like a warm cookie that smells like fresh lemon. These Keto Lemon Butter Cookies are crisp at the edges, soft in the center, and full of bright citrus flavor. They’re easy to make, low in carbs, and sweetened just right without spiking your blood sugar.
If you love classic butter cookies but want to keep things keto-friendly, this recipe hits the spot. Simple ingredients, quick prep, and a flavor that feels sunny in every bite.
Ingredients
Method
- Preheat and prep: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the butter and sweetener: In a mixing bowl, beat 1/2 cup softened unsalted butter with 1/2 cup granulated erythritol (or allulose) until light and slightly fluffy, about 2–3 minutes.
- Add egg and flavors: Beat in 1 large egg, 1 teaspoon vanilla extract, 1–2 teaspoons lemon zest, and 1 tablespoon fresh lemon juice. Mix until smooth. The batter may look slightly curdled at first; it will come together once dry ingredients are added.
- Combine dry ingredients: In another bowl, whisk 1 3/4 cups finely blanched almond flour, 1 tablespoon coconut flour, 1/2 teaspoon baking powder, and 1/4 teaspoon fine sea salt.
- Make the dough: Add the dry mixture to the wet ingredients. Mix on low until a soft dough forms. If the dough seems sticky, let it rest for 5 minutes so the coconut flour absorbs moisture.
- Portion: Scoop 1 to 1 1/2 tablespoon portions and roll into balls. Place 2 inches apart on the baking sheet. Gently flatten to about 1/2 inch thick with your fingertips or the bottom of a glass.
- Bake: Bake 10–12 minutes, until the edges are just turning golden. The centers will still look soft; that’s okay.
- Cool: Let cookies cool on the tray for 10 minutes to set, then transfer to a rack to cool completely. They firm up as they cool.
- Optional lemon glaze: Stir 1/2 cup powdered erythritol with 1–2 tablespoons lemon juice until smooth. Drizzle over cooled cookies. Let the glaze set before serving.
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Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
What Makes This Special
These cookies bring the best of both worlds: bold lemon flavor and rich, buttery texture. Almond flour gives them a tender crumb, while a keto sweetener keeps them sugar-free.
There’s no complicated technique, just a bowl, a whisk, and a baking sheet. They’re the kind of cookie you can whip up on a weeknight or serve at a weekend brunch without fuss.
- Bright lemon taste from zest and juice, not artificial flavor.
- Low-carb and gluten-free thanks to almond flour and keto-friendly sweeteners.
- Foolproof method with a simple creaming step for perfect texture.
- Customizable with add-ins like poppy seeds or a quick lemon glaze.
Shopping List
- Unsalted butter (softened, room temperature)
- Granulated erythritol or allulose (or a 1:1 monk fruit blend)
- Egg (large)
- Almond flour (finely blanched; not almond meal)
- Coconut flour (a little for structure)
- Baking powder
- Fine sea salt
- Lemon zest (from 1 large lemon)
- Fresh lemon juice
- Pure vanilla extract
- Optional glaze: powdered erythritol or allulose + lemon juice
How to Make It
- Preheat and prep: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the butter and sweetener: In a mixing bowl, beat 1/2 cup softened unsalted butter with 1/2 cup granulated erythritol (or allulose) until light and slightly fluffy, about 2–3 minutes.
- Add egg and flavors: Beat in 1 large egg, 1 teaspoon vanilla extract, 1–2 teaspoons lemon zest, and 1 tablespoon fresh lemon juice.
Mix until smooth. The batter may look slightly curdled at first; it will come together once dry ingredients are added.
- Combine dry ingredients: In another bowl, whisk 1 3/4 cups finely blanched almond flour, 1 tablespoon coconut flour, 1/2 teaspoon baking powder, and 1/4 teaspoon fine sea salt.
- Make the dough: Add the dry mixture to the wet ingredients. Mix on low until a soft dough forms.
If the dough seems sticky, let it rest for 5 minutes so the coconut flour absorbs moisture.
- Portion: Scoop 1 to 1 1/2 tablespoon portions and roll into balls. Place 2 inches apart on the baking sheet. Gently flatten to about 1/2 inch thick with your fingertips or the bottom of a glass.
- Bake: Bake 10–12 minutes, until the edges are just turning golden.
The centers will still look soft; that’s okay.
- Cool: Let cookies cool on the tray for 10 minutes to set, then transfer to a rack to cool completely. They firm up as they cool.
- Optional lemon glaze: Stir 1/2 cup powdered erythritol with 1–2 tablespoons lemon juice until smooth. Drizzle over cooled cookies.
Let the glaze set before serving.
Keeping It Fresh
These cookies store well and taste even better the next day. Keep them in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week.
They also freeze beautifully.
- To freeze: Place cooled cookies in a single layer on a sheet pan, freeze until solid, then move to a zip-top bag. Label and freeze up to 2 months.
- To thaw: Let them sit at room temperature for 30–45 minutes, or warm in a low oven for a few minutes for that fresh-baked feel.
Health Benefits
Almond flour keeps these cookies low in carbs while offering healthy fats and a bit of protein. That combination helps with satiety and steady energy.
Using a keto sweetener instead of sugar supports blood sugar control and reduces overall calories.
- Lower carb count than traditional cookies, making them keto-friendly.
- Gluten-free due to almond and coconut flours.
- Healthy fats from almonds can support heart health within a balanced diet.
- Lemon zest adds citrus oils and a fresh flavor without extra carbs.
Pitfalls to Watch Out For
Even simple cookies can go sideways without a few guardrails. Keep these tips in mind to avoid frustration.
- Overbaking: Keto cookies can dry out fast. Pull them when the edges color lightly; they’ll set as they cool.
- Wrong flour texture: Use finely blanched almond flour.
Almond meal (with skins) makes them grainy and dense.
- Too much lemon juice: Liquid changes dough structure. Stick to the amount listed and rely on zest for bold flavor.
- Skipping the rest: If the dough is sticky, give it a few minutes. Coconut flour needs time to absorb moisture.
- Sweetener swap issues: Erythritol can crystallize; allulose browns faster and makes softer cookies.
Adjust bake time accordingly.
Variations You Can Try
Make this recipe your own with small tweaks that deliver big payoff.
- Lemon Poppy Seed: Add 1 tablespoon poppy seeds to the dry ingredients for a subtle crunch.
- Glazed Lemon “Shortbread”: Skip baking powder for a denser, classic butter-cookie vibe. Add the lemon glaze after cooling.
- Berry Burst: Press a few sugar-free freeze-dried raspberry pieces into the tops before baking.
- Lemon Almond: Stir in 1/4 teaspoon almond extract and sprinkle sliced almonds on top before baking.
- Extra Citrus: Add a touch of orange zest along with the lemon for a rounder citrus flavor.
- Vanilla Bean: Swap vanilla extract for scraped vanilla bean seeds for a bakery-style look and taste.
FAQ
Can I use coconut flour instead of almond flour?
No, not as a direct swap. Coconut flour is far more absorbent and would make the cookies dry and crumbly.
A small amount of coconut flour in the recipe helps with structure, but almond flour is the base.
Which sweetener works best?
Granulated erythritol or a monk fruit–erythritol blend gives a classic cookie texture and mild sweetness. Allulose makes a softer cookie and browns faster, so start checking doneness a minute early.
Do I need to chill the dough?
Usually no. If your kitchen is warm or your dough feels sticky, a 15–20 minute chill makes shaping easier and helps hold neat edges.
How many carbs are in each cookie?
Exact numbers depend on your ingredients and size.
As a rough guide, a 1.5-tablespoon cookie without glaze typically lands around 2–3g net carbs. For accuracy, plug your brands into a nutrition calculator.
Can I make them dairy-free?
Yes. Use plant-based butter or refined coconut oil.
Butter adds classic flavor, but dairy-free versions still turn out tasty. If using coconut oil, add a pinch more salt and a touch more lemon zest.
Why did my cookies spread too much?
The dough may have been too warm or too wet. Try chilling the dough briefly, and measure lemon juice carefully.
Also confirm you used finely blanched almond flour.
Can I freeze the dough?
Yes. Scoop and flatten the dough, freeze on a tray, then store in a bag. Bake from frozen, adding 1–2 extra minutes, watching the edges.
In Conclusion
Keto Lemon Butter Cookies are a simple, sunny treat that fits your low-carb goals without feeling like a compromise.
They’re quick to make, easy to customize, and reliably delicious. Keep a batch on hand for afternoon tea, a lunchbox pick-me-up, or a light dessert after dinner. With bright lemon, real butter, and a tender crumb, these cookies deliver comfort and freshness in every bite.
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