Made in only one bowl, these keto lemon cookies are soft and chewy with a wonderful lemon taste! These lemon crinkle cookies take 15 minutes to make and require just 2 grams of net carbohydrates per cookie.
Table of Contents
Keto Lemon Cookies
My absolute favorite keto lemon desserts are lemon bars, cheesecake, and these simple lemon crinkle cookies.
When people tell me they don’t like lemon desserts, I’m honestly stumped. As someone who enjoys using all of her senses to flavor my palettes, it’s no surprise that I’m (definitely) the world’s biggest fan of lemons. It should be noted, though, that whatever cake or dessert bar you create will not be “lemony” unless you add a lot of lemon juice and/or extract.
If you’re one of these doubters, this keto lemon cookies recipe is for you. I’ve been planning to share it for a long time, but amid all my holiday baking, it got put on the back burner. It’s a citrus variation on my chocolate crinkle cookies that I think is even better!
These cookies’ only natural sweetener is fruit juice concentrate, but they taste so good that you’d never guess! Texture-wise, their edges are delicate and the centers are soft, with a pleasant mellowness. They’re mild and tangy without being overwhelming!
I’m looking forward to experimenting with lemons, which are one of a handful of keto friendly fruits. I’ll be preparing a third batch of these cookies to quickly convert even more people to the citrus dessert train!
What is the best way to make keto lemon cookies?
The Ingredients
- Almond flour is made from blanched or superfine almonds. Avoid using almond meal since it produces a gritty and thick cookie.
- Sugar replacement— Monk fruit sweetener or erythritol may be used. I prefer the monk fruit sweetener since it has a similar texture and flavor to white sugar.
- Salts– Used to balance out the other ingredients’ bitterness.
- Lemon zest—A little extra lemon flavor.
- Egg whites– Room temperature egg whites are the best. The cookies will be folded with these.
- Lemon extract – Lemon extract provides the cookies with a more intense lemon flavor.
- Yellow food coloring: Add a few drops of yellow food coloring to create a more vibrant shade.
- Sugar-free powdered sugar: Make sure the powdered sugar you’re using isn’t made with fructose. I used keto powdered sugar to cover the cookies.
Follow the instructions
In a large mixing basin, combine your dry ingredients and mix well. Soft peaks will form in the egg whites if you beat them until fluffy. Fold through the dry ingredients with a rubber spatula until a thick and sticky dough is established.
Make the dough by combining all of the ingredients in a mixing bowl or food processor. When it’s time to make your cookies, roll them in powdered sweetener using a one-tablespoon scoop. Form heaping scoops of cookie dough and roll them in powdered sweetener on a lined baking sheet. Bake for about 15 minutes, until the edges turn golden brown.
Allow the cookies to cool fully before adding additional powdered sugar.
How to Make the Best Low Carb Lemon Cookies
- Rather than spreading excessively like lemon cookies, these will not spread much. As a result, when laying them on the baking dish lightly press down on the cookies.
- To avoid baked sweeteners from getting into the dough balls, don’t touch them. As a result of this, the sweetener may be baked into the cookies as they cook if you press it on top after they’ve been mixed.
- Cookies should not be overcooked. While they are cooling, they continue to cook.
- This means your eggs should be at room temperature. If they are chilled, this can cause them to dry out.
Almond flour lemon cookies can be stored and frozen.
- Cookies will keep fresh for 1 week if kept at room temperature, covered. If you’d like to store them longer, place them in the refrigerator.
- Place the cookies on a tray and freeze them for up to 6 months. Place them in a freezer bag and keep them for up to 6 months.
Ingredients
2 cups almond flour blanched or superfine
1/4 teaspoon salt
1 cup granulated sweetener of choice erythritol or monk fruit sweetener
2 tablespoon lemon zest
2 large egg whites room temperature
1 teaspoon lemon extract
1-2 drops yellow food coloring optional
1/4 cup sugar-free powdered sugar
Instructions
- Preheat the oven to 180°C/350°F. Cover a sizable baking sheet with parchment paper.
- In a mixing basin, combine all of your dry ingredients and thoroughly combine them. In another mixing bowl, whip your egg whites until soft peaks form. Add the lemon extract and yellow food coloring to the wet ingredients while gently folding through the dry mixture until combined.
- In a mixing glass, add the sugar-free powdered sugar. With a 1 tablespoon cookie scoop, pile heaping tablespoons of dough and roll them in the powdered sugar until combined. Repeat with the remaining dough to make as many cookie dough balls as possible.
- Bake for 15 minutes, or until the edges are firm and the tops begin to crackle.
- Remove the cookies from the oven and set them on a wire rack to cool completely. If the powdered sugar has made its way into the cookies while cooking, top with additional.
