These keto lemon cookies are super tasty, easy to make, gluten free, have a nice chewy texture AND have a good hit of protein!
Time to share my keto lemon cookie recipe!
I am a huge fan of lemon - and other citrus fruit (ask me about my calamansi addiction, LOL!), but you wouldn’t know it from this blog.
Somehow, Low Carb Hoser is almost completely devoid of all things lemon... with the exception of my Keto Lemon Bars.
Well, and the use of lemon juice in vinaigrettes, though I’m not sure that counts.
Anyway.
These are a great go-to cookie to go with tea. Great texture - Soft, slightly chewy cookies - with the brightness of lemon.
They aren't overly sweet, not overly intense, just a nicely balanced cookie.
My husband isn’t even keto, and he RAVES about these - I’m a huge fan of making my keto baking pass for the real thing.
Not only is it nice for me - the one with the keto lifestyle - to have nice things, it’s also convenient to not have to bake two sets of treats to accommodate different diets!
These are sugar free, grain free, and gluten free - very inclusive cookies!
Anyway, let’s get to it!
Nutritional Information
These soft cookies are sure to satisfy the sweet tooth of any of the lemon lovers, without tempting them to stray from keto diet they may be following.
As with all of my low carb cookies - well, all my keto recipes, anyway ! - I go by net carbs.
In this case, there are a total of 10 grams of carbs per cookie.
7.75 grams of carbs per cookie come from sugar alcohols. Add the one gram of fiber, and you're looking at less than 2 g net carb per cookie!
There are also 4 grams of protein per cookie - not too shabby!
Ingredients
If you’ve been making any of my sweet treats, you’ll find that these keto lemon drop cookies use super common ingredients that can be found in any larger grocery store - with the exception of allulose, if you’re going that way.
More on that in a minute.
Anyway, I have notes for you:
The “Flour” Mixture
Rather than using straight almond meal to make low carb lemon cookies, I apply the same principles I learned in making gluten-free cookies, to baking sugar-free cookies.
So, I use a few different “flour” type ingredients - balancing out their flavours and properties - to get the best possible result, and one that mimics wheat flour as much as possible.
Vanilla Flavored Whey Protein Powder
Super Fine Almond Flour
Coconut Flour
Xanthan Gum
Each of these ingredients plays an important role in these gluten free lemon cookies, so I do not recommend swapping them out.
In terms of the protein powder, I love Revolution Nutrition's High Whey in Vanilla Cake, and use it in everything.
Super tasty, works beautifully - I highly recommend it!
If you can’t get that one, just be sure to use a vanilla protein powder that suits your macros and tastes good!.
Keto Sweeteners
I use two different kinds of keto sweetener in this recipe, to give the most authentic cookie taste and texture.
As far as the regular cane sugar sub, I started out with using an Erythritol / Monk Fruit Sweetener - usually Swerve Granular Sweetener.
(Be sure you’re using granulated rather than powdered sweetener!)
Recently, I’ve been using Allulose as my sugar-free sweetener of choice.
A very keto friendly sweetener, it tastes more like regular sugar, and doesn’t raise blood sugar like some other sugar alcohols do (other = not erythritol or monkfruit, to be clear!).
As for the brown sugar sweetener, I tended to use Brown Sugar Swerve, as it’s the most readily available brown low carb sweetener, where I live.
Now I use Brown Allulose.
In both cases, I find allulose to be the best option, and worth the effort to procure it. Much more like real sugar!
That said, you do need to use a little more of it, than you do with erythritol.
This recipe uses 1 ¼ cup of granulated sugar substitute, if using an erythritol blend, and 1 ½ cup if using allulose.
For the brown sugar sub, you’ll need ¼ cup if using an erythritol blend, and ⅓ cup if allulose.
Fresh Lemons
Lemons are used both for their fresh lemon juice AND lemon peel, which gives it a not so subtle lemon flavor - no need for lemon extract in these delicious lemon cookies!
That said, if you really want a huge punch of citrus flavor, you can use 1 ½ tablespoon juice, and 1 ½ teaspoon extract.
Not a fan of lemon? You can substitute other kinds of citrus fruits in this lemon cookies recipe.
Orange, tangerine, lemon, grapefruit, lime - as long as you can zest it and love the flavour of it, it’ll work fine!
Everything Else
Rounding out this recipe, you will need:
Unsalted Butter
Large Eggs
Baking Soda
Salt
Baking Powder
... I just don’t have anything to add, as far as these last few ingredients go!
How to Make Keto Lemon Cookies
The full recipe - with exact measurements - is in the printable recipe card at the end of this post, here is the pictorial walk through:
In a large bowl, mix together the protein powder, almond flour, coconut flour, xanthan gum, salt, baking soda, and baking powder. Set aside.
Be sure to scrape down the sides of the bowl a few times, to make sure everything is incorporated into the mix.
Add the eggs, lemon juice, and lemon zest to the mix, beating well to combine.
With mixer turned down to low speed, slowly add dry ingredients mix to the mixing bowl of wet ingredients, and carefully mix until well incorporated and smooth.
Wrap dough ball in plastic wrap, chill for 1 hour. This is an important step for any gluten free cookie dough, don’t skip it!
Roll 1" balls out of the cookie dough. You can use a cookie scoop to portion them out, before rolling the cookie dough balls in the palm of your hands, if you like.
Gently dip the top of each ball into sugar substitute (optional), arrange dough balls each on a baking sheet. Leave at least 2" between cookies - they flatten out a fair amount.
Gently press the tops of each slightly - flatten JUST enough to prevent the dough from rolling.
Allow cookies to cool for 2 minutes before removing from cookie sheet.
Leftover Cookies
Cool completely before storing cooled cookies in an airtight container - I usually use a freezer bag.
Leftover lemon keto cookies will keep for several days at room temperature, or a couple of weeks in the fridge.
Best served room temperature or warmer.
More Keto Cookie Recipes
Looking to indulge your sweet tooth in a way that won’t spike your blood sugar? Here are some delicious recipes for low carb cookies to try!
Apple Pie Cookies
Biscotti
Candy Cane Cookies
Chewy Chocolate Peanut Butter Cookies
Chocolate Chip Cookies
Chocolate Protein Cookies
Cowboy Cookies
Gingerbread Cookies
Ladyfingers
Peanut Butter Chocolate Chip Cookies
Peanut Butter Pecan Chocolate Chip Cookies
Pecan Pie Cookies
Pumpkin Spice Cookies
Raspberry Chocolate Thumbprint Cookies
Red Velvet Cookies
Rolled Sugar Cookies
Snickerdoodles
Soft Peanut Butter Cookies
Sugar Free Royal Icing
Triple Chocolate Cookies
Witch Finger Cookies
... but wait, there's more! We have a whole keto desserts section: Keto Dessert Recipes! Check it out!
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!
Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!
... and hey, if you love the recipe, please consider leaving a star rating and comment! (Sharing the post on social media is always appreciated, too!)
Easy Keto Lemon Cookies [Low Carb & Gluten Free]
Equipment
- 2 large baking sheets
- Parchment paper
Ingredients
- 1 ¼ cup Vanilla Whey Protein Powder
- 1 cup Superfine Almond Flour
- ⅓ cup Coconut flour
- 1 teaspoon Xanthan gum
- ½ teaspoon Salt
- ¾ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ¾ cup Unsalted Butter softened
- 1 ¼ cup Granulated Sugar Substitute. Use 1 ½ cups if using allulose.
- ¼ cup Brown sugar substitute packed (⅓ cup if allulose)
- 2 Large Eggs
- 2 tablespoon Fresh Lemon juice
- 2 Lemons zest of
- Extra Granulated Sugar Substitute optional
Instructions
- In a large bowl, mix together the protein powder, almond flour, coconut flour, xanthan gum, salt, baking soda, and baking powder. Set aside.
- In a separate bowl - the bowl of a stand mixer fixed with a paddle attachment, or a large bowl, if using a hand mixer - cream butter and sugar substitutes until smooth and fluffy.
- Be sure to scrape down the sides of the bowl a few times, to make sure everything is incorporated into the mix.
- Add the eggs, lemon juice, and zest to the mix, beating well to combine.
- With mixer turned down to low speed, slowly add dry ingredients mix to the mixing bowl of wet ingredients, and carefully mix until well incorporated and smooth.
- Wrap dough ball in plastic film, chill for 1 hour. This is an important step for any gluten free cookie dough, don’t skip it!
- Preheat the oven to 350 F, line 2 baking sheets with parchment paper.
- Roll 1" balls out of the cookie dough. Gently dip the top of each ball into the sugar substitute, arrange dough balls on baking sheets. Leave at least 2" between cookies - they flatten out a fair amount.
- Gently press the tops of each slightly - flatten JUST enough to prevent the dough from rolling.
- Bake for 11-13 minutes. Cookies will look puffy, but flatten out as they cool. Do not over bake!
- Allow cookies to cool for 2 minutes before removing from cookie sheets. Cool completely before storing in an airtight container
Notes
Nutrition
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