Keto Lemon Cookies | One of The Best Keto Recipes For Summer

These keto lemon cookies are soft & chewy, and bursting with lemon flavor. Honestly, they're like little bites of sunshine, and are just the most refreshing keto cookies you can make! And best of all, each cookie has only 1 NET CARB!

THE BEST KETO LEMON COOKIES

Spring is in full swing, and summer is just around the corner. And this keto lemon cookie recipe is just what you need!

Seriously, there is nothing better than warm weather and these refreshing cookies. They have the perfect balance between tangy and sweet, with a melt-in-your-mouth icing that makes these cookies go from delicious to irresistible. 

And everyone who tries these thick and soft keto lemon cookies - keto or not - just can't get enough. So they'll be a hit at your summer get-togethers and parties! 

Oh, and no one believes they are sugar-free cookies with just 1 NET CARB!

INGREDIENTS FOR THESE KETO COOKIES

Another reason to love this easy keto cookies recipe is it is simple to make and uses all super common ingredients! And I could almost guarantee you have everything you need to make them!

For the cookie dough, you'll need: 

• Heaping 2 Cups Blanched Almond Flour
• ½ Cup Confectioners Swerve, sifted
• ½ Teaspoon Baking Powder
• 1 Large Egg
• ½ Cup Salted Butter, melted
• 1 Teaspoon Pure Vanilla Extract
• Juice from ½ a medium lemon 

And for the icing:

• ¼ Cup Confectioners Swerve 
• Juice from ½ a medium lemon
• ½ tbsp. almond milk

Not bad, right?

And if you want to make some other delicious keto lemon recipes, I use many of the same ingredients for this keto lemon pound cake and these keto lemon bars. So you'll definitely have to give both of those a try sometime this summer! 

Now, before we make these cookies, let's go over a few of the ingredients. 

KETO FLOURS TO USE (AND AVOID) 

So, we will be making keto lemon cookies with almond flour. But you have two other options if you are allergic to almond flour, do not want to use it, or just want some substitutions. 

In place of almond flour, you can use an equal amount of either walnut flour or sunflower seed flour. Both are low carb, keto friendly flours that will work well in this recipe. 

With that said, you DO NOT want to use coconut flour. Coconut flour is highly absorbent and will make your cookies turn out dry and crumbly instead of soft and chewy.

KETO SWEETENERS TO USE

Ok, so for the cookie dough and the icing, we will be using confectioners swerve to give these cookies the perfect amount of sweetness without adding any sugar. 

Confectioners swerve is a 0 calorie, sugar-free sweetener that is just as sweet as sugar, so it works well to make these sugar-free and low carb cookies. 

Having said that, you can also use Lakanto's Powdered Monkfruit Sweetener instead of the Swerve - it is essentially the same thing and will work just as well to sweeten up your cookies.  Now, Lakanto also offers a 2x sweeter than sugar one, so just make sure you use the equal to sugar kind. 

HOW TO MAKE KETO LEMON COOKIES

Now that the ingredients are covered, let's get down to the good stuff.

This recipe is simple to make and results in some yummy cookies. There is some waiting around during this recipe, so make sure you give yourself enough time before you need these cookies.

Ok, it's cookie time - let's get baking! 

STEP 1: MIXING THE INGREDIENTS

The first thing you will do is add your dry ingredients - almond flour, confectioners swerve, & baking powder - to a large bowl and mix them until combined.

Then in a medium-sized bowl, add your wet ingredients - egg, melted butter, vanilla extract, lemon juice - and mix until combined. 

Next, pour your wet ingredients into the bowl of dry ingredients and use a spatula to combine the ingredients until you form cookie dough. 

Once you have a ball of cookie dough, put it in the refrigerator for 45 minutes. 

STEP 2: BAKING THE COOKIES

After you've chilled your cookie dough, preheat your oven to 300°F (148°C) and line a baking sheet with parchment paper. 

Using a tablespoon-sized cookie scooper, scoop 16 cookies and use your hands to flatten them and shape them into a cookie. 

Then once you've added all of the cookies to the baking sheet, bake for 15-18 minutes. The cookies should feel soft when they first come out of the oven.

Let your cookies cool on the baking sheet until they reach room temperature, and then transfer them to a wire rack to finish cooling until they've set.

I like to leave them on the wire rack overnight, but if you want these cookies ASAP, just let them set. 

STEP 3: ICING YOUR COOKIES

For the icing, add all of your ingredients to a small bowl and mix them until they're fully incorporated.

Then, once the cookies have set, dip each one into the icing, covering the tops of the cookies. 

After all of your cookies are glazed, transfer them to a baking dish and let the icing solidify. I like to refrigerate the cookies during this process to speed it up. 

Then once the icing has hardened, your cookies are done! Enjoy!

STORING YOU KETO LEMON COOKIES

If you put these cookies out at a party, it's hard to believe you'll have any left-over. 

But if you are making these cookies for yourself to enjoy or just for your family, you might have a few that didn't get eaten. If this is the case, you can store your cookies in an airtight container or resealable bag for up to 1 week! 

And you can either keep them at room temperature or keep them chilled in the refrigerator.

If you want to keep these cookies for longer, you can store them in the freezer in either an airtight container or freezer-safe bag for up to 6 months. You can either eat these cookies frozen, or just let them thaw to room temperature.

NUTRITIONAL INFORMATION

As I mentioned earlier, this recipe makes 16 cookies, and each one has only 1 NET CARB! You seriously can't beat a cookie this tasty and that low carb. 

As for the rest of the macros, 1 cookie has: 

• 139.5 Calories 
• 13.3g Fat
• 2.5g Carbs
• 1.5g Fiber
• 1 NET CARB
• 3.3g Protein

Now those are some spot-on keto cookies!

Say hello to your new warm-weather recipe. These keto lemon cookies are so refreshing, super soft, have the ideal amount of lemon flavor, and a sugar-free icing that ties everything together. 

Once you make these cookies, you'll find yourself whipping them up on a regular basis. 

Anyways, I hope you enjoy this keto lemon cookies recipe as much as I do. And if you make it, leave a comment below and let me know what you think! 

MORE KETO COOKIE RECIPES

These cookies are so delicious. And I have a few more keto cookies that are just as delicious.

If you liked these lemon cookies, I think you'll like these:

• Keto Snickerdoodles
• Keto Macaroons
• Keto Chocolate Chip Cookies
• Keto Peanut Butter Cookies
• Keto Nutter Butters
• Keto Magic Cookies

Keto Lemon Cookies | One of The Best Keto Recipes For Summer

Print Recipe

5 from 1 reviews

These keto lemon cookies are soft and chewy, bursting with lemon flavor. They are like little bites of sunshine and are just the most refreshing keto cookies. And best of all, each cookie has only 1 NET CARB!

• Author: The Diet Chef
• Prep Time: 55 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 10 minutes
• Yield: 16 Cookies 1x
• Category: Dessert
• Method: Oven
• Cuisine: Keto Low Carb

Ingredients

Scale 1x2x3x

Cookie Dough:

Heaping 2 Cups (236g) Blanched Almond Flour

½ Cup (80g) Confectioners Swerve, sifted

½ Teaspoon Baking Powder

1 Large Egg

½ Cup (112g) Salted Butter, Melted

1 Teaspoon PURE Vanilla Extract

Juice from ½ a medium lemon (30g)

Icing:

Heaping ¼ Cup (40g) confectioners swerve 

Juice from ½ medium lemon (30g)

½ tbsp. (7g) almond milk

Instructions

1. Add the dry ingredients to a large bowl and mix until combined. 
2. Add all of the wet ingredients into a medium-sized bowl and mix them until combined.
3. Pour the wet ingredients into the dry ingredients, and use a spatula to form a cookie dough. Refrigerate the dough for 45 minutes.
4. Preheat your oven to 300°F and line a baking sheet with parchment paper.
5. Use a tbsp. sized cookie scoop to form about 16 cookies and use your hand/fingers to shape/flatten them.
6. Add the cookies to the sheet and bake for 15-18 minutes. They should feel soft when they first come out of the oven.
7. Let them cool on the tray until they reach room temperature. Transfer to a wire rack to finish cooling until they've set - I like to leave them overnight.
8. Once they've set, add all the icing ingredients to a shallow dish, mix them, and then dip each cookie into the icing.
9. Transfer the cookies back to the baking sheet and let the icing solidify - I like to refrigerate them during this process.
10. Then once the icing hardens, the cookies are done!

Notes

The scale up function does not change the gram measurements.

Nutrition

• Serving Size: 1 Cookie
• Calories: 139.5
• Fat: 13.3
• Carbohydrates: 2.5
• Fiber: 1.5
• Protein: 3.3

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