Keto Lemon Cookies: Thick and Soft

Introduction

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!

These are a thick, soft cookie rather than a crisp one. I modeled the thickness and softness after our Thick and Soft Keto Snickerdoodle Cookies and I think they turned out with the same consistency and feel — lemon juice and zest where that one has cinnamon sugar, and a glaze on top.

Some of our favorite citrusy recipes are our Low Carb Orange Creamsicle Cake, Keto Orange Creamsicle Smoothie, and Sugar-Free Keto Lemonade! If you are craving anything with citrus this summer, be sure to check out these great recipes.

Making Thick and Soft Keto Cookies

Maybe the most important ingredient that we used for these keto lemon cookies is, well, lemon. We use fresh, and the card is written around it: the recipe wants the juice and a tablespoon of zest, and one lemon gives you both. That is the practical argument for whole lemons over a bottle. Lemon does carry some sugar, so it is worth knowing how little of it is in here: one tablespoon of juice and one tablespoon of zest, spread across 24 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.

It is on the card’s ingredient list, so the recipe is written with it in there. The record gives no result for leaving it out, so there is nothing we can tell you about that version.

Keto Glaze And Other Ideas

The most important ingredient when making the keto-friendly glaze is definitely Lakanto’s Powdered Monk Fruit. It tastes, looks, and works just like powdered sugar, just… well, without the sugar!

The other half of it is unsweetened almond milk. Those two are the whole glaze — whisked together, spread on the cooled cookies, with the optional zest scattered over the top. The amounts are on the card.

Prefer coconut? Our chewy coconut cookies use a similar dough but finish with cream cheese frosting instead of glaze. You’ll find both in our keto cookie recipes collection.

Lemon crinkle cookies are the other direction people ask about — rolling the dough balls in powdered sweetener before baking. The record carries no result for this dough rolled that way, so treat it as an idea to try rather than something we can point you to.

What we use

• Zester — a tablespoon of zest goes into the dough, and a finely grated pinch goes over the glaze.
• Cream of tartar — on the card’s ingredient list; the record gives no result for leaving it out.
• Fresh lemon — for the juice and the zest.
• Lemon extract — there is no vanilla in these, so the extract adds more lemon on top of the zest and juice.

You’ll find the full per-serving breakdown — calories, fat, fiber, protein, and net carbs — in the Nutrition Facts panel with the recipe below.

Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know what you think in the comments! We love hearing from you!

You can also share it on Instagram and use the hashtag #buttertogetherkitchen so we can see what you make.

Enjoy!