Keto Lemon Crinkle Cookies – Bright, Zesty, and Low-Carb
These Keto Lemon Crinkle Cookies bring all the sunny, citrusy flavor of classic lemon cookies without the sugar crash. They’re soft in the center, lightly crisp at the edges, and full of fresh lemon zest. The crinkle effect makes them look bakery-worthy, but they’re surprisingly simple to make.
If you’re craving a bright treat that fits your low-carb lifestyle, this recipe is a keeper.
Ingredients
Method
- Prep your tools: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Set out a shallow bowl with 2–3 tablespoons of powdered sweetener for rolling.
- Mix dry ingredients: In a bowl, whisk almond flour, coconut flour, baking powder, baking soda, and salt until evenly combined.
- Cream butter and sweetener: In a separate bowl, beat softened butter and powdered sweetener until light and fluffy, about 1–2 minutes. This helps create lift and a tender crumb.
- Add wet flavors: Beat in the egg, vanilla, lemon zest, lemon juice, and lemon extract (if using) until smooth. The mixture may look slightly curdled from the acid—that’s fine.
- Combine wet and dry: Add the dry ingredients to the wet mixture and stir until a soft dough forms. It should be thick and scoopable, not runny.
- Chill the dough: Cover and refrigerate for 20–30 minutes. Chilling helps the dough firm up and encourages those pretty crinkles.
- Shape and roll: Scoop 1 to 1 1/2 tablespoon portions and roll into balls. Coat each ball generously in the powdered sweetener, then place on the baking sheet, spacing about 2 inches apart.
- Bake: Bake for 10–12 minutes, until the edges are set and the tops are crackled. The centers should still feel slightly soft.
- Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely. They firm up as they cool.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
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 Recipe So Good
- Real lemon flavor: Fresh lemon zest and juice give these cookies a clean, natural citrus taste—no artificial aftertaste.
- Perfect texture: Tender and chewy inside with delicate, crinkly tops that look gorgeous on a plate.
- Low-carb and gluten-free: Almond flour, coconut flour, and a keto-friendly sweetener keep carbs down while delivering a classic cookie feel.
- Easy to make: Simple ingredients, one bowl, and quick chill time make these weeknight-friendly.
- Great for sharing: They look special enough for gatherings and hold up well for gifting.
Ingredients
- 1 3/4 cups fine almond flour (blanched)
- 2 tablespoons coconut flour
- 1/2 cup powdered erythritol or powdered allulose (plus more for rolling)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, softened (or coconut oil for dairy-free)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest (from 1–2 lemons)
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon lemon extract (optional, for extra punch)
- 2–3 tablespoons powdered sweetener for rolling (erythritol or allulose)
How to Make It
- Prep your tools: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Set out a shallow bowl with 2–3 tablespoons of powdered sweetener for rolling.
- Mix dry ingredients: In a bowl, whisk almond flour, coconut flour, baking powder, baking soda, and salt until evenly combined.
- Cream butter and sweetener: In a separate bowl, beat softened butter and powdered sweetener until light and fluffy, about 1–2 minutes.
This helps create lift and a tender crumb.
- Add wet flavors: Beat in the egg, vanilla, lemon zest, lemon juice, and lemon extract (if using) until smooth. The mixture may look slightly curdled from the acid—that’s fine.
- Combine wet and dry: Add the dry ingredients to the wet mixture and stir until a soft dough forms. It should be thick and scoopable, not runny.
- Chill the dough: Cover and refrigerate for 20–30 minutes.
Chilling helps the dough firm up and encourages those pretty crinkles.
- Shape and roll: Scoop 1 to 1 1/2 tablespoon portions and roll into balls. Coat each ball generously in the powdered sweetener, then place on the baking sheet, spacing about 2 inches apart.
- Bake: Bake for 10–12 minutes, until the edges are set and the tops are crackled. The centers should still feel slightly soft.
- Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
They firm up as they cool.
Storage Instructions
- Room temperature: Store in an airtight container for up to 3 days. Add a small piece of parchment between layers to preserve the crinkle coating.
- Refrigerator: Keeps well for 1 week. The texture becomes slightly chewier, which many people love.
- Freezer: Freeze baked cookies for up to 2 months.
Thaw at room temperature for 20–30 minutes.
- Freeze the dough: Scoop into balls, freeze on a tray, then transfer to a freezer bag. Bake from frozen at 350°F, adding 1–2 minutes to the bake time.
Benefits of This Recipe
- Keto-friendly: Low in net carbs and free of refined sugar, so it fits most low-carb plans.
- Gluten-free and grain-free: Almond and coconut flours keep the texture tender without wheat.
- Fresh flavor: Real lemon juice and zest take the taste from good to great.
- Quick to make: Minimal prep and simple steps make this a reliable go-to dessert.
- Customizable: You can tweak sweetness and lemon intensity to your preference.
What Not to Do
- Don’t skip chilling the dough. Warm dough spreads too much and won’t crinkle properly.
- Don’t pack the almond flour. Spoon it into the measuring cup and level off to avoid dry, crumbly cookies.
- Don’t overbake. Take them out when the edges are set but centers are soft. They finish setting as they cool.
- Don’t use granulated sweetener for rolling. Use powdered sweetener so it adheres and creates the classic crinkle look.
- Don’t swap flours 1:1. Coconut flour is very absorbent.
Stick to the amounts listed.
Recipe Variations
- Lemon Poppy Seed: Add 1 teaspoon poppy seeds to the dry ingredients for a bakery-style twist.
- Lemon Blueberry: Fold 1/3 cup fresh blueberries into the chilled dough. Bake a minute longer if needed.
- Lemon Cream Cheese Crinkle: Substitute 2 tablespoons of the butter with softened cream cheese for extra tang and softness.
- Meyer Lemon: Use Meyer lemons for a sweeter, floral scent. Reduce sweetener by 1 tablespoon if you prefer less sweetness.
- Dairy-Free: Use coconut oil instead of butter and a splash more lemon juice if the dough feels dry.
- Extra Tangy: Increase lemon zest to 1 1/2 tablespoons and add 1/4 teaspoon citric acid for a puckery bite.
FAQ
Can I use monk fruit sweetener instead of erythritol or allulose?
Yes.
Use a powdered monk fruit erythritol blend at a 1:1 ratio. If using pure monk fruit drops, reduce the powdered sweetener in the dough and add drops to taste, then still roll in powdered sweetener for the crinkle.
Why didn’t my cookies crinkle?
They likely needed colder dough, a hotter oven, or more powdered coating. Chill the dough thoroughly, coat generously, and make sure your oven is fully preheated.
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 slightly denser but still tasty.
What sweetener gives the best texture?
Powdered allulose makes the softest, chewiest cookies. Erythritol blends keep more “snap” at the edges. Choose based on your preferred texture.
Do I need both almond and coconut flour?
Yes.
Almond flour provides structure and moisture, while a small amount of coconut flour adds body and reduces greasiness. The combo mimics traditional flour better than either alone.
How do I make them more lemony?
Increase zest, add lemon extract, or include a pinch of citric acid. Avoid adding too much extra liquid, which can affect texture.
Can I reduce the sweetener?
You can cut the sweetener in the dough by 1–2 tablespoons without hurting structure.
Keep the powdered coating for the signature crinkle.
Wrapping Up
Keto Lemon Crinkle Cookies are bright, satisfying, and simple enough for any day of the week. With a short ingredient list and a quick chill, you’ll have a tray of bakery-worthy cookies in no time. Keep a batch on hand for snacks, desserts, or a cheerful afternoon pick-me-up.
If you love lemon, this recipe will quickly become a favorite.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
