Keto Lemon Sugar Cookies with Almond Flour
Soft in the center with a sweet, crunchy edge, these 4-ingredient keto lemon sugar cookies are your new go-to when that lemon craving hits. Made with almond flour and fresh lemon juice, they’re rolled in granulated sweetener for that crinkly, sparkly finish.
You can bake them flat like classic cookies or shape them into thumbprints and fill them with my keto lemon curd or my no cook cottage cheese lemon curd for a creamy citrus twist. No butter, no fuss, just big lemon flavor in every bite. These low carb lemon cookies are the ultimate 15-minute fix for lemon lovers craving something cozy but still low carb.
Each of the sugar free lemon cookies has approximately 87 calories, 1.7g net carbs, 3.7g protein, and is gluten-free, sugar-free. This low carb lemon cookie recipe is perfect for the keto diet.
Why You’ll Love This Recipe
- Ready in 15 minutes
- Crunchy outside, soft and tender inside
- Only 4 simple ingredients, no butter needed
- Classic or thumbprint style, your choice
- Optional filling turns them into lemon thumbprint cookies
- Bright, zesty lemon flavor in every bite
- Sugar-free, low carb, and beginner-friendly
- Bright lemon flavor with no added sugar
Ingredients
- Almond flour – gives a soft shortbread-style texture
- Granular sweetener (like Swerve) – for sweetness and rolling
- Egg – binds everything together
- Fresh lemon juice – brings the zing
- Fresh lemon zest – adds that bright citrus aroma
- Optional: salt and vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, mix almond flour, sweetener, egg, lemon juice, and lemon zest. You can use an electric mixer, but I find it quicker to mix the dough by hand.
- Scoop into 8 cookie dough balls. Using a cookie scoop can help. Roll each one in extra sweetener.
- Place on the baking sheet. Use your palm or a glass to gently flatten.
- Optional: press a thumbprint into the center of each before baking.
- Bake for 8–10 minutes until the edges are golden.
- Let cool fully on the tray before moving. They firm up as they cool.
- Optional: once cool, fill thumbprints with this Keto Lemon Curd for an extra creamy hit.
These cookies are even better when topped with my high protein cottage cheese lemon curd. Turn a simple cookie into a refreshing high-protein dessert or snack.
Expert Tips
- My favorite way to eat these sugar-free cookies? Mini lemon cookie sandwiches. I bake them flat, then spread or pipe cottage cheese lemon curd between two cookies like a keto lemon Oreo. It’s the dreamiest citrus dessert when you want something feel-good but still low carb.
- Don’t overbake, almond flour cookies brown fast!
- For extra tang, add 1–2 drops of lemon extract.
- Want them fluffier? Let the dough sit for 5–10 minutes before shaping.
- Roll in powdered sweetener for a more crinkled finish.
Ingredient Swaps
- Swap lemon juice with lime juice for a twist.
- Use monk fruit, allulose or Truvia if preferred over Swerve.
- Try half almond, half coconut flour for a firmer bite (adjust egg).
Storage Tips
- Store in an airtight container on the counter for 2 days.
- Fridge: up to 5 days.
- Freezer: freeze in a single layer, then move to a bag for up to 2 months.
What to Serve With
- Serve them with berry jams like keto strawberry chia jam or blueberry jam for a sweet-tart combo.
- Crumble them into parfaits or mousse like this cottage cheese chocolate mousse or peanut butter mousse for crunch and zing.
- Top them with a scoop of cottage cheese lemon curd for an easy lemon-on-lemon dessert.
- Pair with a cup of tea or a creamy cottage cheese parfait for a quick afternoon treat.
Conclusion
As someone who’s followed the keto lifestyle since 2019 and lost 50 lbs along the way, I know how comforting good keto lemon cookies can be. These lemon sugar cookies are everything I needed at the start of my journey: simple, quick, and satisfying without the sugar crash. If you try these delicious lemon cookies, leave a comment or pin it so others can enjoy too!
More Keto Cookies Recipes
- Keto Chocolate Peanut Butter Cottage Cheese Cookie Dough
- Strawberry Chia Seeds Cottage Cheese Cookies
- Keto Salted Caramel Chocolate Cookies with Almond Flour
More Lemon Recipes
- Keto Lemon Curd with Eggs
- Easy Eggless Keto Lemon Curd with Cottage Cheese
- Single Serving Keto Lemon Cottage Cheese Bread
- Keto Lemon Poppy Seed Cottage Cheese Bars
- Keto Lemon Dill Cottage Cheese Sauce
FAQ
Q: Can I use coconut flour instead of almond flour?
A: You can, but start with 1/3 the amount and add more egg to prevent dryness.
Q: Can I make these without a sweetener?
A: Yes, but they’ll taste more like lemon shortbread cookies. You can drizzle with keto glaze instead.
Q: Can I freeze these?
A: Yes! Freeze in a single layer, then move to a zip bag. Thaw at room temp.
4-Ingredient Keto Lemon Sugar Cookies with Almond Flour
Equipment
- 1 Spatula
Ingredients
- 1 cup almond flour
- 1/4 cup Swerve
- 1 large egg
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, mix almond flour, sweetener, egg, lemon juice, and lemon zest. You can use an electric mixer, but I find it quicker to mix the dough by hand.1 cup almond flour, 1/4 cup Swerve, 1 large egg, 1 tablespoon lemon juice, 1 teaspoon lemon zest
- Scoop into 8 cookie dough balls. Using a cookie scoop can help. Roll each one in extra sweetener.1/4 cup Swerve
- Place on the baking sheet. Use your palm or a glass to gently flatten.
- Optional: press a thumbprint into the center of each before baking.
- Bake for 8–10 minutes until the edges are golden.
- Let cool fully on the tray before moving. They firm up as they cool.
- Optional: once cool, fill thumbprints with this Keto Lemon Curd for an extra creamy hit.
Notes
- You can bake them as flat sugar cookies or shape them into thumbprints before baking.
- Fill thumbprints with lemon curd after cooling for a creamy citrus center.
- For a fun twist, sandwich two cookies together with lemon filling.
- Cookies firm up as they cool. Don’t move them too soon.
- Store in an airtight container at room temperature for up to 2 days, or freeze in a single layer for up to 2 months.
Nutrition Per 1 (ONE) Serving
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I love how the inside stays soft while the outside gets that sweet little crunch from rolling in sweetener. Super easy and versatile. I’ve been making them both flat and thumbprint style.