Keto Lemon Cookies with an irresistible glaze are not only a pure delight to consume, they’re incredibly easy to make! Grain-free, soft and chewy, these cookies taste nice and refreshing while satisfying that sweet tooth.
Ready to infuse your life with lemon??
These Keto Lemon Cookies are all-things buttery, zesty, creamy, soft, chewy, with the perfect little crisp on the outside.
That lemon glaze really seals the magic in tight!
If you’re into serving brunch or just love having sweet treats around for when the craving strikes, these are the perfect little bite to keep on hand!
My partner and one of his friends both agree these lemon cookies taste like lemon meringue pie.
I personally don’t experience that parallel, but I think the general vibe is they are plenty lemony and have a creamy buttery essence to them.
Grain-free, sugar-free, keto-friendly and easy to make dairy-free, these cookies are a divine carb-conscious dessert.
And if you don’t follow a ketogenic or low-carb diet, no worries! They can easily be made with regular cane sugar.
Before I get ahead of myself, let’s chat about the ingredients!
Lemon Cookie Ingredients:
Butter (Or Coconut Oil): That magical ingredient that makes a baked good taste like a sweet, sweet dream. Unsalted butter or ghee is my preference for these delicious lemon cookies because of the natural creamy flavor it brings.
You can also use coconut oil if you can’t do dairy! Just be sure the coconut oil is softened (not melted or solid) and proceed as normal!
Sugar-Free Brown Sugar: Don’t worry if you don’t have sugar-free brown sugar on hand – you can easily use any of your favorite sugar-free regular granulated sweeteners.
If you don’t follow a low-carb or keto diet, simply use regular brown sugar in place of sugar-free brown sugar.
Sugar-Free Confectioners Sweetener: Used for the glaze! That creamy, sweet glaze is made with nothing other than sugar-free powdered sugar and lemon juice…that’s it!
If you aren’t keto or low-carb, use regular powdered sugar instead of sugar-free powdered sugar.
Eggs: A couple of eggs ensure the cookies fluff up with beautiful texture and also helps keep them held together in a cohesive unit.
Lemon: You’ll need a lemon both for its zest and a small amount of juice. The lemon zest is what gives it that incredible lemon flavor!
Almond Flour: The flour portion of this recipe! Almond flour yields cookies that have that perfect crisp and are nice and airy and chewy. The texture is just magnificent! Almond flour is a great low-carb flour to use for baking, as it makes delectable treats that you’d never guess are gluten-free and grain-free.
Vanilla Extract: Not mandatory but encouraged, vanilla extract adds a warm essence to the cookies to offset some of that lemony zing and adds a subtle creaminess. Don’t worry if you don’t have any on hand – you can skip it and the cookies will still be amazing!
Baking Powder and Sea Salt: Used to keep the cookies held together nicely, we use baking powder as the leavening agent.
This also makes the cookies tender and chewy. The sea salt brings out all of the amazing flavors – the butter, the lemon, and the sweetness are all enhanced by the sea salt.
How to Make Keto Lemon Cookies:
Add the butter and brown sugar to a stand mixer fitted with the paddle attachment and beat on high speed until completely combined and creamy.
Scrape the sides of the bowl and add the eggs one at a time, beating on medium-high speed.
Scrape the sides of the bowl again and add the rest of the ingredients for the cookies. Beat on medium-high until a thick, sticky dough forms.
Transfer the cookie dough to the refrigerator and chill for at least 30 minutes.
When you’re ready to bake, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Scoop dough onto the parchment-lined sheet, leaving each ball of dough plenty of room to expand.
Bake for 11 to 15 minutes, or until the cookies begin to turn golden-brown around the edges. Remove from the oven and allow the cookies to cool completely.
To prepare the lemon glaze, stir together the sugar-free confectioners sweetener, lemon juice and water in a small bowl until all the lumps are out and a thick, sticky glaze forms (if needed, add a tiny amount of more lemon juice or water if the mixture is too dry).
Drizzle desired amount of glaze over each cookie – I like to frost the tops completely, but you can also make fun designs on the cookies if you’d like.
Serve and enjoy!
Store any leftovers in a zip lock bag or sealable container on the counter for up to 3 days, or in the refrigerator for up to 7. I store any leftovers in the freezer in a zip lock bag.
Enjoy these chewy, zesty bites of bliss!
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Keto Lemon Cookies
Ingredients
Lemon Cookies
- ½ cup unsalted butter softened
- 2/3 cup sugar-free brown sugar packed
- 2 large eggs
- 1 lemon zested
- 1 Tbsp lemon juice
- 1.5 teaspoons pure vanilla extract
- 2 ½ cups finely ground almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
Lemon Glaze:
- 2 cups sugar-free powdered sugar
- 3 Tbsp lemon juice
- 1 Tbsp water
Instructions
- Add the butter and brown sugar to a stand mixer fitted with the paddle attachment and beat on high speed until completely combined and creamy. Scrape the sides of the bowl and add the eggs one at a time, beating on medium-high speed.
- Scrape the sides of the bowl again and add the rest of the ingredients for the cookies. Beat on medium-high until a thick, sticky dough forms.
- Transfer the cookie dough to the refrigerator and chill for at least 30 minutes.
- When you’re ready to bake, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Scoop dough onto the parchment-lined sheet, leaving each ball of dough plenty of room to expand.
- Bake for 11 to 15 minutes, or until the cookies begin to turn golden-brown around the edges. Remove from the oven and allow the cookies to cool completely.
- To prepare the lemon glaze, stir together the sugar-free confectioners sweetener, lemon juice and water in a small bowl until all the lumps are out and a thick, sticky glaze forms (if needed, add a tiny amount of more lemon juice or water if the mixture is too dry).
- Drizzle desired amount of glaze over each cookie - I like to frost the tops completely, but you can also make fun designs on the cookies if you’d like.
- Serve and enjoy!
Nutrition
More Keto Dessert Recipes:
Keto Blueberry Crumble – Easy sugar-free 6-Ingredient Keto Blueberry Crumble comes together lightning fast and is a marvelous dessert to share with guests.
Keto Snickerdoodle Cookie Bars – Keto Snickerdoodle Cookie Bars made in one bowl with just eight ingredients. Grain-free, sugar-free snickerdoodle cookies are magically buttery and a lower carb take on the classic dessert.
Death By Chocolate Keto Brownies – Incredible Triple Chocolate Keto Brownies are insanely rich and fudgy, loaded with dark chocolate love notes and infused with buttery bliss.
Keto No-Bake Peanut Butter Cookie Bars – Only 5 ingredients and a few minutes of prep is all it takes for this winning low-carb dessert!
Dairy-Free Keto Coffee Cake – Dairy-Free Keto Coffee Cake made with almond flour and coconut flour is a perfectly sweet, moist and fluffy treat! Enjoy a piece with your morning coffee or tea.
Keto Cowboy Cookies – Low-Carb Keto Cowboy Cookies are an all-the-textures, all but the kitchen sink sort of cookie, loaded with goodies to make you swoon! Easy to make, grain-free, and sugar-free, these lumps of gooey deliciousness are magnificently addicting.
These were a fabulous hit at a family get together! Used coconut oil to make them dairy free. They didn’t spread out, like butter would of, but it didn’t matter. Used a bit more powdered sugar to make the glaze thicker, to ice them, and added some yellow decorating sugar. Make these!!
I’m so happy to hear it, Lora! I just love a good zesty glazed cookie. Thanks so much for the sweet note! xoxoxo 😀
Can I use multi purpose flour instead of almond or what would you suggest. Plain, SR flour???? Thank you so much they look delicious 😋
Hi Libby,
I haven’t tested the recipe using any other flour, so I can’t be sure how much you would use. Truthfully, I would look at a recipe that calls for the flour you want to use. 😀 xoxo