These Easy Keto Lemon Cookies are made using almond flour and coconut flour.
As I talk about all the time, I love the combination of both flours in my cookie recipes! Of course you could try to make just straight up almond flour keto lemon cookies or coconut flour keto lemon cookies but I can pretty much guarantee that you'll like the combination of the two flours together..BETTER! It just creates such a beautiful texture. (EVEN if you don't like coconut flour/almond flour typically on their own)
Of all the lemon dessert recipes I've made, these just might be my favourite. Simple but delicious. Sometimes that's all you need.
Ingredients In Low Carb Lemon Cookies
- Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
- Xanthan gum This is used to create a batter more similar to that of white flour. It helps give baked goods a nicer more traditional flour consistency.
- Powdered/Granular Monkfruit Erythritol Sweetener – I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. But it bakes well in any recipe. **UPDATE** lately I’ve switched over to THIS brand of powdered sweetener because of trouble ordering the first one so you can order whichever is easier for you!
Tools I Used To Make This Keto Lemon Cookies Recipe
- Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
- Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Tips For Making Sugar Free Keto Lemon Cookies
- When making these cookies, be sure to let them cool quite a bit before removing them from the tray. They do harden up after baking, you just have to give them some time…as hard as I know it is to wait for cookies to cool!
Easy Keto Lemon Cookies Recipe
Serves: 12 cookies
Ingredients:
- 1 cup almond flour, 112g
- 10 1/2 tbsp coconut flour, 74g
- 7 tbsp powdered monkfruit/erythritol sweetener, 80g
- 1/4 tsp salt (1/2 tsp if using unsalted butter)
- 1/2 tsp xanthan gum
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 2 eggs, room temperature
- ~10 tbsp salted butter, softened 140g
- 1/4 cup, 60g lemon juice (start with 2 tbsp, 30g & check your batter consistency, different brands of coconut/almond flour can cause changes to this)
- zest of one large lemon
Directions:
- Pre-heat oven to 350*F.
- In a bowl, beat together your butter and sweetener until light and fluffy.
- Add your eggs and vanilla extract and beat again until smooth.
- In another bowl, whisk together all of your dry ingredients and then add them to your butter mixture, along with your lemon juice and zest.
- Use a spoon to mix everything together.
- Take large spoonfuls of batter and roll them into balls, flatten slightly on a greased baking sheet and bake for 12min. (I usually make 6 large cookies)
- Cool the cookies on a baking sheet until the have “set” enough to be lifted then place them on a plate to serve (they WILL set so don't over-bake them).
- Store them in an airtight container between layers of parchment or wax paper in the fridge or freezer. Enjoy your Keto Lemon Cookies!
Nutrition for 1 large keto lemon cookie (1/12th of recipe): 180 calories | 2.3g NET carbs | 4.6g protein | 15g fat | 3.8g fibre
Disclaimer: This post contains some affiliate links
Easy Keto Lemon Cookies Recipe
Delicious easy keto lemon cookies that are sugar free and gluten free. Made with a combination of almond flour and coconut flour for a perfect cookie texture!
- 1 cup almond flour (112g)
- 10 1/2 tbsp coconut flour (74g)
- 7 tbsp powdered monkfruit/erythritol sweetener (80g)
- 1/4 tsp salt (1/2 tsp if using unsalted butter)
- 1/2 tsp xanthan gum
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 2 eggs (room temperature)
- ~10 tbsp salted butter (softened 140g)
- 1/4 cup (60g lemon juice)
- zest of one large lemon
- Pre-heat oven to 350*F.
- In a bowl, beat together your butter and sweetener until light and fluffy.
- Add your eggs and vanilla extract and beat again until smooth.
- In another bowl, whisk together all of your dry ingredients and then add them to your butter mixture. Along with your lemon juice and zest.
- Use a spoon to mix everything together.
- Take large spoonfuls of batter and roll them into balls, flatten slightly on a greased baking sheet and bake for 12min. (I usually make 6 large cookies)
- Cool the cookies on a baking sheet until the have “set” enough to be lifted then place them on a plate to serve (they WILL set so don't over-bake them).
- Store them in an airtight container between layers of parchment or wax paper in the fridge or freezer. Enjoy your Keto Lemon Cookies!
- When making these cookies, be sure to let them cool quite a bit before removing them from the tray. They do harden up after baking, you just have to give them some time…as hard as I know it is to wait for cookies to cool!
Other Similar Recipes You May Like:
Keto Lemon Bars
Keto Lemon Blueberry Muffins
No-Bake Keto Lemon Coconut Balls
Keto Cheesecake Stuffed Snickerdoodle Cookies