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Thick and Soft Keto Lemon Cookies are exactly what you need if you’re looking for a delicious cookie that is bursting with lemon flavor! Drizzled with icing, these are perfectly sweet and tangy!
Click HERE To Pin Keto Lemon Cookies
Keto Lemon Cookies
In the summer and spring months, there is nothing better than citrus! Maybe I’m just a stereotypical Floridian, but I love the refreshing sweet-tanginess of citrus!
If you’re anything like me and you love citrus too, you will adore these keto lemon cookies!
Some of our favorite citrusy recipes are our Low Carb Orange Creamsicle Cake, Creamy Keto Orange Creamsicle Ice Cream, and Sugar-Free Keto Lemonade! If you are craving anything with citrus this summer, be sure to check out these great recipes.
Creating this recipe, I had really high hopes. Of course I always expect everything we make to be great, I was especially excited for this one (maybe because I love citrus… did I already mention that?).
When these finally came out of the oven and I first smelled them, I knew they would be delicious!
My tastebuds definitely confirmed what my nose already knew… these keto lemon cookies came out so great!
I modeled the thickness and softness of this cookie after our Thick and Soft Keto Snickerdoodle Cookies and I think they turned out with the same consistency and feel.
If you enjoyed our keto snickerdoodles, you will deftly love these keto lemon cookies!!
Making Thick and Soft Keto Cookies
Maybe the most important ingredient that we used for these keto lemon cookies is, well, lemon. We opted to use fresh lemon juice instead of bottled, though bottled lemon juice would work fine as well.
The benefits of fresh lemons are similar to the benefits of using any fresh ingredient while cooking. Usually, fresh lemons are more flavorful, have no preservatives or additives, and just taste better overall.
Another great benefit of using fresh lemons is lemon zest. We zested a little bit of lemon for these keto lemon cookies and I think it added to the delicious flavor of these cookies!
In addition, one more important ingredient in these cookies is cream of tartar. Cream of tartar is one of those things that I had never heard of until I started baking frequently.
Basically, cream of tartar is an ingredient that helps these cookies to rise while they bake, and it also prevents them from burning on the bottom while they bake. Cream of tartar is not necessarily required to make these keto lemon cookies, but it will surely make your cookies turn out even better!
You can read more benefits of using cream or tartar when baking cookies here.
One of the great things about these cookies, and most of our recipes for that matter, is that they are totally customizable and can be adapted to suit whatever you love.
If lemon isn’t your thing, or if you just want to try something new, you can swap out lemon for orange or lime. Certain citrus fruits contain some sugar, but in small amounts, it should not affect your insulin levels or affect your state of ketosis (unless you eat the entire batch of cookies… then maybe).
No matter what citrus you decide to use, these keto lemon cookies will turn out looking great and tasting delicious!
How To Make Keto Lemon Cookies
- In a large bowl, combine all dry ingredients.
- In a separate bowl, combine together all wet ingredients, including lemon zest.
- Combine wet and dry ingredients into one bowl.
- Scoop out cookies into 1×1 inch balls.
- Slightly flatten on a parchment paper lined baking sheet (Note: The cookies won’t rise very much while baking so form them into the desired shape before baking).
Keto Glaze And Other Ideas
The most important ingredient when making the keto friendly glaze is definitely Lakanto’s Powdered Monkfruit. It tastes, looks, and works just like powdered sugar, just… well, without the sugar!
If you want to give Lakanto’s Powdered Monkfruit a try, or if you want to check out any of their other great products, check out their website HERE.
Don’t forget to use our discount code “BUTTERTOGETHER” to receive 20% off of your ENTIRE purchase of any item on their site.
In addition to powerderd Monkfruit, we used almond milk to create the glaze. It worked fine and tasted great, but if you are worried about an almond flavored icing, you have other options!
You can create a glaze using any other keto friendly milk, or you could also make a lemon glaze using powdered sweetener and about a tablespoon of lemon juice and a tablespoon of butter. This will obviously result in a more tangy flavor, but there is nothing wrong with that!
Finally, you could also choose to make lemon crinkle cookies! To do this, all you will need to do is roll your cookie dough in some powdered sweetener before you bake them!
The options are endless!
RECOMMENDED TOOLS AND INGREDIENTS FOR MAKING THESE KETO LEMON COOKIES (SUGAR FREE, GRAIN FREE):
- Zester – It’s important to have a good lemon zester when you need it! This is a great one to have.
- Cream of tartar – I love using cream of tartar in certain cookie recipes as it helps the cookies to rise more and helps gives a more lighter texture.
- Fresh lemon – Be sure to use fresh lemon juice instead of the fake stuff you find at the grocery store! It truly makes a difference when you use the real stuff when it comes to making these cookies.
- Lemon Zest – lemon zest is essential for increasing maximal flavor that you’ll want!
- Lemon Extract – Using lemon extract rather than vanilla extract is a smart move! It’s an extra flavor addition that you don’t want to miss!
Nutrition (per cookie) Makes 2 Dozen Cookies
Calories: 84.6 | Fat: 7.9g | Carbs: 3.08g | Fiber: 1.83g | Protein: 2.4g | Net Carbs: 1.25g
Click HERE To Pin Keto Lemon Cookies
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Enjoy!
Some Other Recipes You Might Enjoy:
Thick and Soft Keto Snickerdoodle Cookies
Thick and Soft Keto Chocolate Chip Cookies
Thick and Soft Keto Lemon Cookies
Thick and Soft Keto Lemon Cookies are exactly what you need if you're looking for a delicious cookie that is bursting with lemon flavor! Drizzled with icing, these are perfectly sweet and tangy!
Ingredients
- 1 1/2 cup Almond Flour
- 1/2 cup Coconut Flour
- 2 tsp Cream of tartar
- 1 tsp Baking Soda
- 1/2 tsp Xanthan Gum
- Pinch of salt
- 1/2 cup Butter (1 stick)
- 3/4 cup Lakanto Monkfruit (or choice of sweetener)
- 2 Eggs
- 1 tbsp Lemon Zest
- 1 tsp Lemon Extract
- 1 tbsp Lemon Juice
Glaze
- 1/3 cup Lakanto Powdered Sweetener
- 1 tbsp Almond Milk (or milk of choice), or lemon juice
- Finely grated lemon zest for garnish, optional
Instructions
- Preheat oven to 350F and line baking sheet with parchment paper.
- In a large bowl, mix together almond and coconut flours, cream of tartar, baking soda, xanthan gum, and salt.
- In a separate bowl, using a mixer, cream together the butter, sweetener, eggs, lemon zest, lemon extract, and lemon juice.
- Slowly mix in dry ingrediants and combine to form dough.
- Roll the individual cookies into 1-1 1/4" balls. Flatten balls slightly for desired shape and bake for 10-12 minutes.
- Spread the glaze on the cooled cookies. Let stand until the glaze is set, about 10 minutes.
Nutrition Information:
Yield: 2 Dozen Serving Size: 1 CookieAmount Per Serving: Calories: 84.6 Total Fat: 7.9g Carbohydrates: Net Carbs: 1.25g Fiber: 1.83g Protein: 2.4g
Nutritional Disclaimer: We are not certified nutritionists. Nutritional data is provided as a courtesy. The information provided is calculated through a free-web based nutrition calculator and is not guaranteed to be accurate. To ensure we provide you with good information, we look at a variety of calculators.
Hey! We're Kasey and Dylan from sunny Orlando, Florida and we want to welcome you to the Butter Together Kitchen! We are excited to get to chronicle our low carb adventures, share our tasty recipes, and connect with you. 
I really like these cookies, they are soft, not grainy ,good even without any glaze
. I will make them again.
For the cookie mixture, did you use powdered sweetener or grainy sweetener like erythritol?
These lemon cookies are awesome and easy to make. I followed the recipe exactly and they turned out perfect. The only thing I noticed is that the glaze didn’t seem as abundant as yours. I had to make a double batch to get the cookies covered.
I’m in love with this lemon cookie ! They came out beautiful , lite and fluffy. Absolutely deliciou!
Thank You so much for sharing this wonderful recipe. It reminds me of a cookie we bought as kids , called Lemon Jubilee. Next batch I make I will post a picture to your link on Pinterest. Thanks again.
Hi, Brenda! Thank you for the kind words, I’m so glad you love it! 🙂
These are DELISH!! The ONLY change I made was for the glaze; instead of milk, I used lemon juice!! They were FANTABULOUSLY SCRUMPTIOUS‼️🤗
Oh my god. These are the best low carb/keto cookies I have ever eaten. These taste just like the original lemon cookies. I made them exactly as written except I didn’t use the glaze. They don’t need it. These are amazing. Do you have a sugar cookie recipe? I highly recommend trying this recipe. You will not be disappointed.
Has anyone tried coconut oil instead of butter?
For the glaze do we just combine and melt over low heat in a sauce pan?
No saucepan or heat required, just combine glaze ingredients together. 🙂
These were very good. I subbed Bocha Sweet as a sweetener plus a little lemon stevia to taste, and because I really love lemon, I added a teaspoon more of lemon extract to batter. I also added lemon extract to the icing I made with powdered Boca Sweet and lemon juice. Fantastic! 😋
10/10!!! So good, I used cream cheese as an ingredient for the frosting.
Cream cheese seems to be great for the frosting! I’m so glad you liked it. 🙂
Do you think using coconut flour and no almond flour would work? I’d like to try these but they would need to be nut free! Thanks!!
It should work! Coconut flour just tends to make desserts a little dryer and it’s not the same ratio to almond flour. I would use about 3/4 cup coconut flour to replace the almond. Enjoy!
So does that mean if you substitute coconut flour for the almond flour , the total coconut flour in this recipe is 3/4 cup?
Yes, I would try 3/4 cup total.
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Made these yesterday, using Pyure sugar. They are so good! I had been craving lemon pound cake, but hadn’t found a recipe that I’d like to try. I saw this and knew I had to try it. It definitely did not disappoint. I made them plain and with an icing I made with cream cheese. Yummy! Thank you for this recipe!
So glad you enjoyed it! 🙂
Love these cookies I will make them over and over again
Lemon cookies are out of this world good!
Hi! These look delicious but can I use all almond flour? I really don’t like the coconut flavor of most keto recipes so try not to use coconut flour (or coconut sugar) if it’s exchangeable. Thanks!
I am not sure how well that would work with this recipe. You can always try it, though. You would need 2 cups of almond flour instead of the 1/2 cup coconut flour. Also, you may want to only use 1 egg to adjust the moisture content. If you decide to try it, please let us know how it turns out!
Amazing cookies
Thank you! So glad you enjoyed them!
I made These tonight and followed the instructions I did use Stevia powder for the sweetener. Consistency of the cookies was excellent but they just did not have the sweetness that I crave. would using another kind of sweetener help?
We recommend Lakanto sweeteners. Swerve is another suitable alternative.
These look so good! Do they work with other flavorings?
Thanks for sharing! Do they keep long?
These turned out great. How do you store them? If you put them into a plastic container, does the glaze get wet and sticky? I want to stack the cookies. Thanks for the recipe.
Thank you for trying our recipe! I store mine in an airtight container in the freezer. The glaze gets stiff and does not transfer after it has dried fully. Enjoy!
I love these cookies…. I was wondering can I make the recipe in advanced and freeze the dough or freeze the cookies?
You can definitely freeze the dough, but we would not recommend the cookies being frozen after baking. Best of luck!
I followed the recipe exactly and they are the best Keto cookies I’ve made/had yet. I would just double the glaze recipe next time. I didn’t have enough for all the cookies but excellent !!!
Thank you! We are so glad you enjoyed it and have found a way to alter it to your preferences!
Do you mix up xanthen gum or just use it just as powder? Thanks
Just mix it in dry with the other dry ingredients. Enjoy!
These look amazing! Are they quite tart? I usually like my lemon treats quite tart, should I do 1.5 tbsp?
These are definitely tart, but more towards the medium to mild range. Add up to one more tablespoon of juice or some extra zest. Enjoy!
These keto lemon cookies are fantastic!! I followed the recipe exactly as stated but didn’t make glaze and they were perfect. Nobody would even know that these were keto. Just the right amount of lemon flavor and they even look pretty. Kudos!!
Thank you! We are so glad you are happy with the result. Enjoy!
Very tasty! We all are enjoying them. Thank you
Thank you for giving them a try! We are so glad you enjoyed them.
Can’t wait to try these! Would tapioca flour instead of coconut flour work you think?
Only because I have that in my cupboard haha Otherwise I’ll go shopping again
We have not tried that, but from what I just read you are able to substitute it as a 1:1 ratio. Give it a try and let us know how it goes!
I must have the wrong almond flour. My batter looked JUST like the brown, grainy almond flour from the bag. The batter was very wet, making it hard to form balls and came out looking exactly like the wet dough, brown and grainy! haha Didn’t look at all like lemon cookies, and were rather dense or rubbery, but had the taste of lemon cookies! I’d love to perfect this, as it looks so yummy… what could I be doing wrong besides maybe a different “type” of almond flour?
We are so sorry that happened! The only thing I can think of is that you might have mismeasured something or left out the coconut flour, as it absorbs a lot of the moisture. We hope you give it another try. They are truly delicious!
Yummy!!! Need extra icing but other than that, it is absolutely delicious. Thank you
So glad you enjoyed it!
These cookies are delicious! Thank you for the recipe.
Thank you! We are so glad you are enjoying them.
These cookies were excellent. I followed the recipe and came out like a bakery cookie. Thick , moist and scrumptious. I liked it so much I used the base ingredients (minus the lemon) to make a chocolate brownie cookie using melted squares of unsweetened chocolate and 2 tsp vanilla. Turned out great. Thank you for posting.
Thank you! We are so glad you enjoyed it. That sounds like a good variation. We will have to give it a try!
Could I substitute the butter for olive oil? Don’t want all the cholesterol that comes with butter, and was wondering if the taste or texture may change from this? Thank you!
You can definitely do that. You want to use 3/4 quarters of the amount, though. For this recipe you would use 6 tablespoons of olive oil instead of the 8 tablespoons of butter. From what I researched online, it is best to get a late harvest extra virgin olive oil. Apparently the taste is more subtle in baking.Yes, it will change taste. Let us know how it goes!
The cookies turned out amazing even without using the butter and using oil instead. My wife is a big critic of lemon cookies and didn’t like the first recipe I made a few weeks ago, but yours was perfect. Thank you again for sharing!
So glad it worked out well, and that you all enjoyed them! Thanks for giving them a try.
This looks delicious, thank you for sharing!
Thank you! We hope you enjoy it.
THESE ARE SO GOOD!!! Sorry, don’t mean to yell, this is just the best thing that has happened to me all year. I know- it’s 2020, so maybe that’s not a fair comparison since this year blows so far, but OMG- these are my new favorite- THANK YOU!
Thank you for giving them a try! We are so happy that you enjoyed them!