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Keto Lemon Cream Cheese Cookies - Bright, Soft, and Low-Carb

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • Almond flour: Use fine-blanched almond flour for the best texture (not almond meal).
  • Cream cheese: Softened, full-fat cream cheese for richness and structure.
  • Unsalted butter: Softened; helps with lift and flavor.
  • Granulated keto sweetener: Erythritol, monk fruit blend, or allulose. Choose a granulated version for creaming.
  • Egg: Binds the dough and adds moisture.
  • Fresh lemon zest: Essential for real lemon aroma.
  • Fresh lemon juice: Adds brightness; a little goes a long way.
  • Vanilla extract: Rounds out the flavors.
  • Baking powder: Light lift and tenderness.
  • Fine sea salt: Balances sweetness and lemon.
  • Optional glaze: Powdered keto sweetener mixed with a touch of lemon juice and cream for drizzling.

Method
 

  1. Prep your tools: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Set out the butter and cream cheese to soften if you haven’t already.
  2. Cream the fats and sweetener: In a large bowl, beat the softened butter, cream cheese, and granulated keto sweetener with a hand mixer until light and fluffy, 2–3 minutes.
  3. Add wet flavors: Beat in the egg, vanilla extract, lemon zest, and lemon juice until smooth. Scrape down the bowl so everything is evenly mixed.
  4. Combine dry ingredients: In a separate bowl, whisk almond flour, baking powder, and salt. This helps disperse the baking powder evenly.
  5. Bring the dough together: Add the dry mixture to the wet and mix on low until a soft dough forms. The dough will be slightly sticky but should hold its shape.
  6. Portion and shape: Use a cookie scoop or tablespoon to portion 1.5-tablespoon mounds. Space them 2 inches apart on the baking sheet. Gently flatten to about 1/2 inch thick with damp fingertips or the bottom of a glass.
  7. Bake: Bake 10–13 minutes, until the edges are set and the tops look matte. They may barely take on color; avoid overbaking for a soft texture.
  8. Cool completely: Let cookies rest on the sheet 5 minutes, then transfer to a wire rack to cool. They firm up as they cool.
  9. Optional glaze: Whisk 1/2 cup powdered keto sweetener with 1–2 tablespoons lemon juice and 1 tablespoon heavy cream until smooth. Drizzle over cooled cookies and let set.