Keto Lemon Sugar Cookies – Bright, Buttery, And Low-Carb
These Keto Lemon Sugar Cookies bring a sunny burst of citrus to your cookie jar without the sugar crash. They’re soft in the center, lightly crisp on the edges, and full of fresh lemon flavor. If you’re watching carbs or avoiding sugar, you won’t feel like you’re missing out here.
They bake up quickly, freeze well, and pair perfectly with coffee or tea. Whether you’re new to keto baking or a seasoned pro, this recipe is a reliable keeper.
Ingredients
Method
- Preheat and prep: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and even baking.
- Cream the butter and sweetener: In a mixing bowl, beat softened butter with granulated keto sweetener until light and fluffy, 2–3 minutes. This helps the cookies spread just enough and develop a tender texture.
- Add wet flavors: Beat in the egg, lemon zest, lemon juice, and vanilla until smooth. The mixture may look slightly curdled from the lemon, but it will come together once the dry ingredients are added.
- Mix the dry: In a separate bowl, whisk almond flour, baking powder, salt, and a small pinch of xanthan gum if using.
- Combine: Add the dry ingredients to the wet and mix until a soft dough forms. If the dough feels sticky, chill for 15–20 minutes.
- Shape: Scoop the dough into 1–1.5 tablespoon portions. Roll into balls. If you want the classic “sugar cookie” look, roll each ball in a little granulated keto sweetener.
- Flatten slightly: Place on the lined sheet, spacing about 2 inches apart. Gently press each ball to about 1/2 inch thick. Almond flour cookies don’t spread as much as wheat flour cookies.
- Bake: Bake 9–12 minutes, until the edges are set and lightly golden. The centers should look just a bit soft.
- Cool: Let the cookies cool on the sheet for 10 minutes, then move to a rack. They firm up as they cool, so don’t rush this step.
- Optional glaze: Whisk powdered keto sweetener with a teaspoon or two of lemon juice until smooth. Drizzle over cooled cookies for extra shine and tang.
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Why This Recipe Works
These cookies rely on almond flour for structure and richness, which keeps them tender and satisfying. A blend of erythritol-based sweetener and lemon zest provides that classic “sugar cookie” vibe with bright citrus notes.
Butter and egg bind everything together and give the cookies a soft, chewy center. A touch of baking powder adds lift without making them cakey. Plus, rolling the dough balls in granulated keto sweetener before baking gives them a subtle sparkle and that signature sugar-cookie finish.
What You’ll Need
- Almond flour (blanched, finely ground) – the base for a soft, tender crumb.
- Granulated keto sweetener (erythritol, allulose, or a blend) – for sweetness and that sugar-cookie look.
- Unsalted butter, softened – for richness and structure.
- Egg, room temperature – binds the dough and adds moisture.
- Lemon zest – where most of the lemon flavor comes from.
- Lemon juice, freshly squeezed – brightens the flavor and balances sweetness.
- Vanilla extract – rounds out the flavors.
- Baking powder – a little lift without puffing too much.
- Salt – enhances all the flavors.
- Optional: Xanthan gum – a pinch improves chew and helps the cookies hold together.
- Optional: Powdered keto sweetener – for a light glaze if you want extra lemon punch.
How to Make It
- Preheat and prep: Heat your oven to 350°F (175°C).
Line a baking sheet with parchment paper for easy cleanup and even baking.
- Cream the butter and sweetener: In a mixing bowl, beat softened butter with granulated keto sweetener until light and fluffy, 2–3 minutes. This helps the cookies spread just enough and develop a tender texture.
- Add wet flavors: Beat in the egg, lemon zest, lemon juice, and vanilla until smooth. The mixture may look slightly curdled from the lemon, but it will come together once the dry ingredients are added.
- Mix the dry: In a separate bowl, whisk almond flour, baking powder, salt, and a small pinch of xanthan gum if using.
- Combine: Add the dry ingredients to the wet and mix until a soft dough forms.
If the dough feels sticky, chill for 15–20 minutes.
- Shape: Scoop the dough into 1–1.5 tablespoon portions. Roll into balls. If you want the classic “sugar cookie” look, roll each ball in a little granulated keto sweetener.
- Flatten slightly: Place on the lined sheet, spacing about 2 inches apart.
Gently press each ball to about 1/2 inch thick. Almond flour cookies don’t spread as much as wheat flour cookies.
- Bake: Bake 9–12 minutes, until the edges are set and lightly golden. The centers should look just a bit soft.
- Cool: Let the cookies cool on the sheet for 10 minutes, then move to a rack.
They firm up as they cool, so don’t rush this step.
- Optional glaze: Whisk powdered keto sweetener with a teaspoon or two of lemon juice until smooth. Drizzle over cooled cookies for extra shine and tang.
How to Store
- Room temperature: Store in an airtight container for 3–4 days. Add a small piece of parchment between layers to prevent sticking.
- Refrigerator: Keeps well up to 1 week.
The texture stays chewy and the lemon flavor intensifies.
- Freezer: Freeze baked cookies for up to 2 months. Thaw at room temp or warm in a low oven for a few minutes.
- Freeze the dough: Scoop and freeze dough balls on a tray. Transfer to a freezer bag and bake from frozen, adding 1–2 minutes to the bake time.
Benefits of This Recipe
- Low-carb and sugar-free: Sweetened with keto-friendly options, so you can enjoy a treat without spiking blood sugar.
- Simple ingredient list: Everything is easy to find at most grocery stores.
- Bright flavor, all year: Lemon makes these feel fresh whether it’s springtime or the holidays.
- Kid-approved texture: Soft, chewy, and lightly crisp around the edges.
- Flexible sweetness: You control how sweet they are and can add a glaze for extra zing.
Pitfalls to Watch Out For
- Overbaking: Almond flour browns quickly.
Pull them when the edges are set and just starting to color. They’ll firm up as they cool.
- Using too much lemon juice: A little goes a long way. Too much liquid can make the dough loose and cause spreading.
- Skipping the chill: If your dough is sticky, chilling helps prevent flat cookies.
- Choosing the wrong sweetener: Pure erythritol can crystallize and feel gritty.
Blends with allulose or monk fruit can be smoother.
- Measuring almond flour incorrectly: Scoop gently and level, or weigh it. Packed cups lead to dry cookies.
Alternatives
- Flour swap: Use a mix of almond flour and a few tablespoons of coconut flour for a slightly cakier texture. Don’t replace almond flour 1:1 with coconut flour; it’s too absorbent.
- Dairy-free: Replace butter with refined coconut oil or a dairy-free butter alternative.
Add a pinch more salt if using coconut oil.
- Sweetener options: Allulose gives the softest chew and least cooling effect. A monk fruit–erythritol blend provides a crisper edge.
- Flavor twists: Add poppy seeds, swap vanilla for lemon extract, or finish with a lemon-cream cheese glaze for a tangy touch.
- Citrus swap: Try lime or orange zest for a different citrus profile. Adjust juice to taste.
FAQ
Can I make these cookies egg-free?
Yes.
Use a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water, rested 10 minutes). The cookies will be slightly denser but still tasty.
What’s the best sweetener for texture?
Allulose creates a soft, chewy cookie with minimal cooling aftertaste. For a crisper bite, use an erythritol blend.
You can also split them: allulose in the dough, erythritol for rolling.
Why did my cookies spread too much?
The dough was likely too warm or too wet. Chill the dough, measure the lemon juice carefully, and make sure your baking sheet isn’t warm from a previous batch.
How do I get more lemon flavor?
Add extra lemon zest or a few drops of lemon extract. Keep lemon juice modest to avoid thinning the dough.
A lemon glaze also boosts the citrus pop.
Can I use coconut flour instead of almond flour?
Not as a direct swap. Coconut flour is far more absorbent and will change the texture. If you must use it, combine a small amount with almond flour rather than replacing it entirely.
Are these cookies gluten-free?
Yes.
Almond flour is naturally gluten-free, and the rest of the ingredients contain no gluten. If you’re sensitive, ensure your baking powder and sweetener are certified gluten-free.
How many carbs are in each cookie?
It depends on your brands and cookie size, but generally you’re looking at around 1–2g net carbs per cookie when using almond flour and a keto sweetener. For precision, plug your exact ingredients into a nutrition calculator.
Wrapping Up
Keto Lemon Sugar Cookies give you the best of both worlds: bright, nostalgic flavor and a smart, low-carb profile.
They’re simple to make, easy to store, and endlessly adaptable. Keep a batch on hand for when you want something sweet without the sugar. One bite, and you’ll see why they’re a go-to in any keto baker’s lineup.
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