These Keto Lemon Cookies are soft, chewy cookies packed with a sweet lemon flavor! Made in a single bowl, these Lemon Crinkle Cookies take just 15 minutes to make! 2 grams of net carbs per cookie.
Keto Lemon Cookies
When it comes to keto lemon recipes, my favorite treats are Lemon Bars, Lemon Cheesecake, and these easy Lemon Crinkle Cookies.
It really baffles me when people say they are not a fan of lemon desserts. As someone who loves to hit my taste buds with all of my senses, it’s no wonder I’m (probably) the biggest fan of lemon. That said, it’s not like any cake or dessert bar you make is sour. It’s the complete opposite – the lemon flavor balances out the sweetness of whatever you’re making or pairing with it.
If you are one of these skeptics, you will LOVE this Keto Lemon Cookie recipe. I’ve been meaning to share it for quite some time, but in the midst of all my Christmas bakes, it fell by the wayside. It’s a hint of citrus in my crinkle chocolate chip cookies, but even better in my opinion!
No sugar or dairy is needed for these cookies, but you would never tell. Texture-wise, they have tender edges, soft centers, and melt in your mouth. They are sweet and slightly spicy, without being overpowering!
Since lemons are one of the few keto fruits, I can’t wait to experiment with them more. In the meantime, I’ll be making a third batch of these cookies to easily convert more people to the citrus dessert train.
How do you make keto lemon cookies?
Almond flour: extra-fine or bleached almond flour. Avoid using almond flour as it results in a thick, gritty cookie.
Granulated Sweetener of Choice – Both monk fruit sweeteners and erythritol can be used. I prefer the monk fruit sweetener as it has the closest texture and flavor to white sugar.
Salt: brings out the sweetness of all the other ingredients.
Lemon Zest – Add a little extra lemon flavor.
Egg Whites – Egg whites at room temperature. These will be whipped together before folding into the cookies.
Lemon extract: This gives cookies an even more intense lemon flavor.
Yellow food coloring: optional, but it gives the cookies a gorgeous color.
Unsweetened Powdered Sugar – To coat cookies. I used ketogenic powdered sugar.
In a large bowl, add the dry ingredients and mix well. In a separate bowl, beat the egg whites until soft peaks form. Add the lemon extract and yellow food coloring, if using. Using a rubber spatula, fold in dry ingredients until thick and sticky.
Now, place your powdered sweetener in a shallow bowl. Using a 1-tablespoon cookie scoop, form heaping scoops of cookie dough and roll into sweetener. Place them on a lined baking sheet. Bake the cookies for about 15 minutes, until the top has cracked and the edges are slightly golden.
Let the cookies cool completely, before dusting them with additional powdered sugar.
Tips to make the best low carb lemon cookies
Unlike traditional lemon cookies, these don’t spread too much. As such, lightly press the cookies when you place them in the baking dish.
Avoid touching the dumplings while coating them with powdered sweeteners. Doing so can cause the sweetener to bake into the cookies as they cook. If that happens, just sift more on top once they’re baked.
Don’t overbake your cookies. They continue cooking as they cool.
Egg whites MUST be at room temperature. If they get cold, there is a risk that they will dry out.
Storing and freezing almond flour lemon cookies
To store: Lemon cookies will keep cool at room temperature, covered, for up to 1 week. If you want them to keep longer, store them in the refrigerator.
To freeze: Place cookies in a zip-top bag and store in the freezer for up to 6 months.