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Keto Lemon Crinkle Cookies - Bright, Zesty, and Low-Carb

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

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)

Method
 

  1. 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.
  2. Mix dry ingredients: In a bowl, whisk almond flour, coconut flour, baking powder, baking soda, and salt until evenly combined.
  3. 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.
  4. 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.
  5. 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.
  6. Chill the dough: Cover and refrigerate for 20–30 minutes. Chilling helps the dough firm up and encourages those pretty crinkles.
  7. 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.
  8. Bake: Bake for 10–12 minutes, until the edges are set and the tops are crackled. The centers should still feel slightly soft.
  9. 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.