These keto lemon cookies are soft, chewy, and bursting with bright citrus flavor. Made in just one bowl, they feature delicate crackly tops and tender centers that practically melt in your mouth. With only 2 grams of net carbs per serving, they’re a refreshing low-carb treat perfect for any lemon lover.
Why You’ll Love This Recipe
Ready in just 20 minutes from start to finish, these cookies are perfect when you need a quick dessert.
They are completely flourless and gluten-free, made with almond flour for a naturally nutty flavor and soft texture.
Each cookie contains only 2 grams of net carbs, making them ideal for a keto lifestyle.
The lemon zest and lemon extract create a balanced citrus flavor that is sweet, vibrant, and not overly tart.
They have a beautiful crinkle finish thanks to a coating of sugar-free powdered sweetener.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups blanched or superfine almond flour
1/4 teaspoon salt
1 cup allulose or monk fruit sweetener
2 tablespoons 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 sweetener
Directions
Preheat the oven to 180°C (350°F). Line a large baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, salt, and granulated sweetener. Mix well to ensure everything is evenly distributed.
In a separate mixing bowl, beat the egg whites until soft peaks form. Add the lemon extract and yellow food coloring, then gently mix to combine.
Carefully fold the whipped egg whites into the dry ingredients until a soft dough forms. Do not overmix, as this can deflate the egg whites.
Place the sugar-free powdered sweetener into a separate bowl. Using a 1-tablespoon cookie scoop, scoop heaping tablespoons of dough and roll each portion in the powdered sweetener until fully coated.
Place the coated dough balls onto the prepared baking sheet. Lightly press down on each one, as these cookies do not spread much during baking.
Bake for 15 minutes, or until the edges are set and the tops develop a crackled appearance.
Remove from the oven and allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely. If desired, sprinkle additional powdered sweetener on top once cooled.
Servings and timing
Servings: 18 cookies
Prep time: 5 minutes
Bake time: 15 minutes
Total time: 20 minutes
Per serving (1 cookie):
Calories: 73 kcal
Carbohydrates: 3 g
Fiber: 1 g
Net carbs: 2 g
Protein: 3 g
Fat: 6 g
Sodium: 38 mg
Variations
Lemon glaze: Mix sugar-free powdered sweetener with fresh lemon juice and a small splash of vanilla extract. Drizzle over fully cooled cookies.
Extra citrus flavor: Add 2 tablespoons of fresh lemon juice to the dough for a slightly tangier taste.
Lime or orange version: Replace the lemon zest and extract with lime or orange zest and extract for a different citrus twist.
Coconut lemon cookies: Add 2 tablespoons of unsweetened shredded coconut for added texture.
Softer texture: Slightly underbake the cookies for an even gooier center.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 1 week.
For longer storage, keep them in the refrigerator for up to 2 weeks. Allow them to come to room temperature before serving for the best texture.
To freeze, place the cookies in a freezer-safe container or zip-top bag and freeze for up to 6 months. Thaw overnight in the refrigerator or at room temperature.
To refresh the texture, warm a cookie in the microwave for 5–8 seconds.
FAQs
Can I use almond meal instead of almond flour?
Almond meal is coarser and may produce a gritty texture. Superfine or blanched almond flour works best for soft, delicate cookies.
Why do I need to whip the egg whites?
Whipping the egg whites helps create a lighter texture and contributes to the crackly tops.
Can I use whole eggs instead of egg whites?
Using whole eggs will change the texture and make the cookies denser. Egg whites are recommended for best results.
Do these cookies spread while baking?
No, they do not spread much. Lightly pressing them down before baking helps them bake evenly.
Can I make them without food coloring?
Yes, the food coloring is optional and only enhances the visual appeal.
How do I know when they are done baking?
The edges should be set and slightly firm, and the tops should show cracks. Avoid overbaking to keep them soft.
Can I reduce the sweetener?
You can slightly reduce it, but doing so may affect the texture and overall sweetness balance.
Are these cookies dairy-free?
Yes, this recipe contains no dairy ingredients.
Why did my powdered coating disappear?
Sometimes the coating absorbs during baking. Simply dust the cookies with extra powdered sweetener once cooled.
Can I double the recipe?
Yes, this recipe doubles well. Just ensure you mix gently to maintain the airy texture.
Conclusion
These keto lemon cookies are proof that low-carb desserts can be just as satisfying as traditional treats. With their soft centers, crackled tops, and refreshing lemon flavor, they are perfect for everyday snacking or special occasions. Quick to prepare and easy to customize, they are sure to become a favorite in your keto baking collection.
These keto lemon cookies are soft, chewy, and bursting with bright citrus flavor. Made in one bowl with almond flour and sugar-free sweetener, they feature delicate crackly tops and contain only 2 grams of net carbs per cookie.
Ingredients
2 cups blanched or superfine almond flour
1/4 teaspoon salt
1 cup allulose or monk fruit sweetener
2 tablespoons 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 sweetener (for coating)
Instructions
Preheat oven to 180°C (350°F) and line a large baking sheet with parchment paper.
In a large bowl, mix almond flour, salt, and granulated sweetener until well combined.
In a separate bowl, beat egg whites until soft peaks form. Add lemon extract and food coloring, mixing gently.
Fold the whipped egg whites into the dry ingredients until a soft dough forms, being careful not to overmix.
Place powdered sweetener in a small bowl. Scoop heaping tablespoons of dough and roll each in powdered sweetener until fully coated.
Arrange dough balls on the prepared baking sheet and lightly press down, as cookies do not spread much.
Bake for 15 minutes until edges are set and tops are crackled.
Cool on the baking sheet for several minutes before transferring to a wire rack to cool completely. Dust with extra powdered sweetener if desired.
Notes
Use superfine almond flour for the best soft texture.
Do not overmix the dough to maintain a light consistency.
Cookies will not spread much, so flatten slightly before baking.
Avoid overbaking to keep centers soft and chewy.
Food coloring is optional and for visual appeal only.
