Keto Lemon Sugar Cookies are the sugar free cookie you’ve been craving. Slightly soft with bright lemon flavor, these cookies are made with almond flour and sweetened with monk fruit. Gluten free, keto, easy and delicious!
Why these Cookies are Best
We take dessert seriously around here! When it comes to cookies, especially lemon cookies, I don’t mess around.
We tested and tweaked this recipe to get the perfect sugar free lemon cookie!
- These cookies are sweetened with monk fruit instead of lab-created sweeteners. No chemical or chalky after taste in these cookies.
- Almond flour gives lemon sugar cookies an ideal texture. Soft, chewy and so easy to pop in your mouth!
- Made with lemon extract AND lemon zest for real citrus flavor.
Our keto chocolate chip cookie recipe needs to be next on your baking list!
Monk Fruit. You’ll need the granulated version for the cookie dough and the powdered version for topping the baked cookies.
Almond flour. Double check the label on your bag to ensure it’s almond FLOUR not almond meal.
Salted butter. While I usually prefer to bake with unsalted butter, the added salt helps complement the tart lemon in today’s cookie recipe.
Lemon extract. Highly concentrated, this extract imbibes the cookies with rich lemon taste you just can’t get with juice. Use a pure lemon extract, not artificial flavoring!
Lemon zest. The secret to that alluring lemon fragrance that’ll have everyone racing to the kitchen!
How to Zest a Lemon
“Zesting” a lemon basically means removing the very outermost layer of the fruit’s peel. This colorful outer skin is where most of the lemon’s scent comes from.
Use a microplane grater or zester. Hold the lemon in one hand and the zesting tool in the other over a large bowl.
Gently press the lemon’s rind into the zester and pull it downward to remove the zest. Make sure none of the bitter white peel finds its way into your bowl of zest.
Tips and Tricks
- Using refrigerated lemons? Microwave them for 5 – 10 seconds to soften the peel. Softer lemons are easier to zest.
- Flatten these cookies with the rim of a cup dipped in powdered monk fruit before baking.
- Bake Keto lemon cookies until the edges begin to turn golden brown. They will look soft but continue to firm up as they cool.
- Store leftover cookies in an airtight container. Enjoy within 4 days.
You sure can! These freeze beautifully for up to 3 months.
Yes, this recipe will work with most other sugar substitutes such as Stevia or Xylitol.
No, you cannot. Extract is much more concentrated in flavor than juice. To get the same amount of flavor with juice you’d have to use way more which would alter the ratio of liquids and solids in the recipe.
No, almond meal is processed differently than almond flour. It has a darker color and coarser texture that will not work in these cookies. Make sure to use almond FLOUR here!
More Sugar Free Desserts
- Crustless Pumpkin Pie
- Sugar Free Whipped Cream
- Keto Peanut Butter Balls
- Sugar Free Banana Bread
- Pecan Cheesecake Bars
- Keto Pecan Sandies
- Sugar Free Fudge– peanut butter!
- 1/2 cup salted butter, softened
- 2/3 cup granulated monk fruit
- 2 large eggs
- 1 lemon, zested
- 1 teaspoon lemon extract
- 2 cups almond flour
- 1 1/2 teaspoons baking powder
- 1/4 cup powdered monk fruit, for topping
- Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper, set aside.
- In a large mixing bowl, beat butter with granulated monk fruit until combined. Add eggs, lemon zest, and lemon extract. Beat until well blended.
- Add in the almond flour and baking powder and mix until dough comes together in bowl.
- Using about 2 Tablespoons of dough (or a medium cookie scoop) roll dough into 1-inch balls. Place on cookie sheet and flatten with the bottom of a cup dipped in the powdered monk fruit sweetener (until about 1/2 inch thick).
- Bake 15-18 minutes, just until golden brown on the edgres. Cookies may be soft, but will continue to cook and firm up as they cool on pan.
- Once cooled, sprinkle with remaining powdered monk fruit.
- STORAGE: Store cookies at room temperature in airtight container for up to 4 days. Or freeze for up to 3 months.
- I choose to use lemon extract instead of the fresh lemon juice for a more concentrated flavor. The lemon juice would make the cookie dough too wet to get the same amount of flavor as the extract.
Serving Size:1 cookie
Amount Per Serving: Calories: 98Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 26mgSodium: 67mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 3g
A Keto Lemon Sugar Cookie recipe so delicious you won’t even miss the sugar! Everyone can enjoy dessert when you bring these sugar free cookies to the party.