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Keto Lemon Cookies 3g Net Carbs

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4.87 from 283 votes
By Carine - - 27 Comments

An easy keto lemon cookies recipe with a soft, buttery texture and tangy lemon glazing. Bonus, these keto lemon drop cookies are also egg-free, dairy-free, and gluten-free.

keto lemon cookies with almond flour


Are lemon cookies keto?

No, an authentic lemon cookie recipe is made with sugar, wheat flour, and both contain lots of carbs that are not suitable for a keto diet.

How to make keto lemon cookies?

To make a keto cookies recipe with lemon juice, you need to use a combination of keto-friendly sweeteners and keto-friendly flours.  In fact, lemon is in the keto-allowed fruits, and therefore lemon juice is excellent on keto.

Ingredients for lemon keto cookies

All you need to make these simple keto lemon cookies are 7 ingredients:

  • Almond flour – make sure you use ultrafine blanched almond flour to avoid a dark color in your cookies or a gritty texture. Learn how to choose your keto flours.
  • Coconut flour – you need a combination of flour to create the best soft keto lemon cookies. Don’t skip coconut flour or replace it with more almond flour, or the dough won’t hold together. Also, make sure you use a fresh bag of coconut flour without lumps. In fact, if you see lumps in coconut flour, it means that your flour has already absorbed moisture. Consequently, the fibers are already activated, and they won’t absorb moisture as well in the recipe.
  • Melted coconut oil – I like to use unrefined coconut oil because it adds a lovely coconut flavor to the cookies – lemon coconut keto cookies are truly the best! But also, unrefined oil is much more natural. However, if you are not a coconut lover, choose refined coconut oil. It doesn’t add a coconut flavor to recipes. I didn’t try melted butter in this recipe.
  • Erythritol – use my converter to convert from one sweetener to another.
  • Lemon juice – I use fresh lemon juice from my garden lemon tree. They are organic, meaning I am confident to use the zest.
  • Lemon zest – make sure you use untreated lemons, organic, or the ones from your garden. They are the best to avoid contamination in the lemon zest.
  • Lemon extract for a boost of lemon flavor.
  • Baking soda – or use double the amount of baking powder if you can’t use baking soda.

Keto lemon cookies recipe with almond flour

Combine dry ingredients to wet ingredients

First, in a large mixing bowl, combine almond flour, coconut flour, baking powder, and erythritol. Make a well in the center of the dry ingredients and pour in the remaining liquid ingredients to form a cookie dough.


Place the mixing bowl in the fridge for 10 minutes to set the cookie dough.

Roll  balls

Next, scoop out about 2 tablespoons of dough, roll between the palm of your hands, and place on a baking sheet covered with parchment paper. These keto low-carb lemon cookies won’t expand in the oven but leave 1 thumb space between each.

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This makes it easier to remove the baked cookies from the baking sheet later.

Slightly flatten each cookie ball with your hand. If cracks appear on the sides of the cookies, wet your fingers with water and smoothen them.


Bake the cookies in a preheated oven at 350F (180C) for 12 minutes to 15 minutes or until golden brown.

Cooling down is the key!

These cookies are low-carb vegan cookies. They don’t use eggs, butter, or dairy. It means that they are softer than regular cookies when out of the oven.

Carine from Sweetashoney

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By Carine from Sweetashoney

Their texture forms with time, when they cool down as coconut oil firm up and make the cookies hold together, creating a melting center.

Make sure you follow the 20 minutes cooling downtime on the cookie tray without touching the cookies. I know it is tempting as they smell good but don’t!

Then, make sure they cool down up to room temperature (20C) before adding the glazing.

If your room temperature is higher, bring the cookies in a cooler place like a garage, cave, by the window, or in your fridge for a few minutes.

How to store keto lemon cookies with almond flour?

These cookies store very well in the fridge for up to 6 days. You can also freeze your keto lemon cookies and thaw few hours before eating at room temperature.

How does keto lemon cookies taste like?

They are egg-free keto lemon cookies, which means they are soft, melt-in-your-mouth cookies with a delicious almond lemon flavor.

They are the best keto afternoon snack with a cup of bulletproof tea.  Since they are covered with a tangy lemon glazing, they taste pretty similar to lemon drop cookies.

Their sides crisp like a shortbread, while the center is soft, buttery as you will expect from a lemon drop cookie.

Lemon low carb cookies

Sugar-free lemon glazing

It is up to you to add glazing to your lemon cookies. I use a low amount of sugar-free sweetener in the cookie batter. It means the cookies are not too sweet with a high zing of lemon.

I do love my sugar-free lemon glazing to balance the lemon flavor, add a subtle sweet touch, and melt-in-your-mouth icing.

Make your own powdered sugar-free sweetener

You will need a sugar-free powdered sweetener to make the glazing. If you can’t find some in your store, make your own powdered sugar-free sweetener!

Cover the blade of a blender with crystal sugar-free sweetener (erythritol or Monk fruit). Blend on high speed until it forms a powder.

Store the homemade sugar-free powdered sweetener in an airtight glass jar in the pantry for up to 3 months.

keto lemon cookies recipe

keto lemon cookies: 80% fewer carbs than regular cookies

A classic lemon cookie contains about 230 kcal and 34 grams of net carbs.

This keto lemon cookie recipe loads your body with healthy fats, protein and contains only 3 g of net carbs and 176 kcal per glazed cookie.

Keto low Carb lemon cookies

I hope you enjoy this low-carb lemon cookies recipe. If so, please leave me a comment or review below to connect with me!

XOXO Carine

Recipe Card

Keto Lemon Cookies

Keto lemon cookies
3gNet Carbs
4.87 from 283 votes
Prep Time: 10 mins
Cook Time: 15 mins
cool down 30 mins
Total Time: 55 mins
Net Carbs 3g
Fat 16.8g
Protein 4.3g
Calories 178.6kcal
Author: Carine Claudepierre
8 cookies
These Keto Low-carb Lemon Cookies are easy 1-bowl soft keto lemon drop cookies with a tangy lemon glazing.

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Net Carbs
4.87 from 283 votes
Leave A Review Print The Recipe


Dry ingredients

Liquid ingredients

  • ¼ cup Lemon Juice fresh or organic
  • ¼ cup Melted coconut Oil
  • 1 tablespoon Lemon Zest optional
  • 1 teaspoon Lemon extract

Keto lemon glazing

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  • Preheat oven to 350°F (180°C). Line a cookie tray with parchment paper. Set aside.
  • In a medium mixing bowl, combine all the dry ingredients: almond flour, coconut flour, sugar-free crystal sweetener, and baking soda.
  • Make a well in the center of the dry ingredients and add melted coconut oil, lemon juice, lemon extract, and lemon zest. Combine until it forms a sticky, soft cookie dough. The batter should be soft, buttery, and not dry. If dry, adjust by adding 1-2 teaspoons of water. If too wet, add an extra teaspoon of coconut flour.
  • Refrigerate the dough for 10 minutes, wrapped in a piece of plastic wrap or in the mixing bowl covered with a silicone lid.
  • Remove the dough from the fridge and shape 8 even cookie dough balls. You can weigh the dough if you want precision and divide it into 8 portions of the same weight.
  • Roll each ball in your hands to shape smooth cookie dough balls. 
  • Place each ball on the cookie tray, leaving a thumb-size space between each ball. The cookies won't expand in the oven, so you don't have to leave a big space between them.
  • Press the balls slightly with the palm of your hand to flatten cookies. Don't flatten too much, or the sides will form cracks, and they won't be as soft and moist. The thicker, the moister!
  • Bake for 12-15 minutes or until golden on the sides. The middle will stay slightly soft, and that is the texture you want.
  • Remove the cookie tray from the oven and cool down on the tray for 20 minutes before transferring it to the rack to cool down to room temperature. Don't touch the cookies during the first 20 minutes. They are soft and need time to firm up.

Prepare the keto lemon glazing

  • In a small mixing bowl, combine the sugar-free powdered sweetener, coconut oil, and lemon juice. Play with the texture, adding more sweetener, 1 teaspoon at a time for thicker glazing, or more lemon juice for thinner glazing.
  • Drizzle the glazing onto the cold cookies. Don't decorate warm or lukewarm cookies or the glazing will melt and be absorbed by the cookie dough.
  • For lovely, white glazing, place the cookies 2 minutes in the freezer just after adding the glazing. This step sets the glazing fast and makes beautiful cookie decorations.
  • Sprinkle lemon zest on top if desired.
  • Store the lemon cookies in an airtight container for up to 3 days in the pantry or in the fridge if you prefer your cookies firm.
Nutrition info: This recipe makes 8 cookies. The nutrition panel includes the glazing.
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Nutrition Facts
Keto Lemon Cookies
Amount Per Serving (1 cookie with glaze)
Calories 178.6 Calories from Fat 151
% Daily Value*
Fat 16.8g26%
Saturated Fat 7.2g45%
Sodium 72.3mg3%
Potassium 11.5mg0%
Carbohydrates 5.8g2%
Fiber 2.8g12%
Sugar 1.1g1%
Protein 4.3g9%
Vitamin A 1.3IU0%
Vitamin C 5.4mg7%
Calcium 41.7mg4%
Iron 0.8mg4%
Magnesium 0.8mg0%
Zinc 0.1mg1%
Net Carbs 3g
* Percent Daily Values are based on a 2000 calorie diet.

Keto lemon cookies

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    27 thoughts on Keto Lemon Cookies 3g Net Carbs
  1. 5 stars
    BLESS YOU for having an entire Vegan Keto section of recipes!! These are all so delicious and I’m so grateful. 🙂
    Please don’t stop coming up with Vegan Keto recipes, good ones are so hard to find!

  2. is there a substitute for coconut flour? My husband is anaphylaxis to coconut so I don’t even bring it in thr house

  3. 5 stars
    These were PERFECT!! My husband and I loved every bit of it. It was such an easy and quick recipe. We are making the pop tarts next! Thank you for having great vegan options.

  4. Hi there! If I need to leave out the powdered sweetener (I may only be able to use a bit of honey), would I need to up the flour or another dry ingredient amount to compensate for a moisture change?

    • The powdered sweetener is only for the icing, the dough is crystal sweetener. If you eat sugar, you can replace erythritol by coconut sugar without impacting the texture but since the recipe is egg-free a liquid sweetener won’t work. The dough will be too liquid and never form as a cookie even with more keto flours. Enjoy the recipe, XOXO Carine

  5. These cookies are amazing!!! I add wild blueberries to the lemon icing until it reduces to a syrup. Delicious and beautiful as a topping to the cookies. I made some extra batter and was wondering if it’s ok to leave in the fridge overnight?
    Thanks, Carine, for this amazing recipe!!

    • Yes it should work, they might be a bit more fragile/shortbread like texture tho but taste good. Enjoy, XOXO Carine

      • 5 stars
        These are heaven!!! Mine aren’t holding together great can I add psyllium or some other egg sub to hold them together? If not I’ll just eat them with a spoon because they are that good!

  6. 5 stars
    Hi – I love your recipes – so far I have baked the lemon cookies and the vanilla diabetic birthday cake – wow – my first stab at baking and I feel like a pro. My husband and I absolutely loved the cake (I turned it into a victoria sponge i.e. cream and jam in the middle). Can’t wait to try out more of your other recipes.

    • 5 stars
      These cookies are amazing!!! I add wild blueberries to the lemon icing until it reduces to a syrup. Delicious and beautiful as a topping to the cookies. I made some extra batter and was wondering if it’s ok to leave in the fridge overnight?
      Thanks, Carine, for this amazing recipe!!

      • I am sure the batter will store well in the fridge! Otherwise, you can bake all the cookies, they store very well in a cookie jar for 1 week or even freeze them ! Thanks for the icing recipe idea! It sounds wonderful XOXO Carine

    • Thank you SO much for being here with me and I can’t wait to read your feedback on my other recipe. I LOVE your idea of a Victoria sponge, it sounds fabulous ! Talk to you soon, XOXO Carine

    • Sure! But I wont freeze them with icing on top, it is usually coming out tastier without the icing. Enjoy, XOXO Carine.

  7. 5 stars
    I did this recipe today and it was so good, nice texture, perfect sweetness and flavor. You make my keto life easy peacy ????✌️

  8. Hi Carine, I did it today. But the cookies taste a bit bitter, i think I used too much baking soda like 1Tsp!???? am I guessing right? Besides, I use muffin baking cup instead of round cookies. Why my cookies taste too moisture? I have baked 180 degree for 30 mins. Thanks and I’d love to try one more time!

    • Hello! Thanks for trying the cookie recipe !!! Those are cookies and must be baked on a cookie sheet. Muffin cups are made to keep moisture inside muffins that is why cookies shouldn’t be baked in muffin cups or the moisture in the center stays resulting in very moist/soft cookies. The bitterness is probably coming form baking soda as you used twice the amount recommended it is too much. If you don’t like bakin soda flavor use double amount of baking powder for same result and no bitter aftertaste. Enjoy the recipes on the blog. XOXO Carine.

  9. 5 stars
    Hi, I love these cookies !! Made them many time. But I recently learnt I should avoid almonds, any suggestion for a replacement of the almond flour? Thanks !

    • Sure, you can always replace almond flour by the same amount of sunflower flour. Both are keto low carb flours. Enjoy the cookies, XOXO Carine

  10. 5 stars
    I love lemon flavored cookies! Before I went low carb, I loved the Oreo lemon thins – crispy cookie with lemon filling. wonder, do you think, that if I made these cookies thinner, would they crisp up like those processed cookies? I know that you mentioned that flattening them too much would cause the edges to crack but I think that could be overcome by shaping them differently. Then, I would make the glaze and “fill” the cookies by placing some glaze on one and topping with a second one. What say you??

    • I am sure it will work pretty well ! That is a great tasty idea and let me know how it goes ! XOXO Carine.

  11. Do you think I could swap sunflower flour for almond flour? I have a coworker with nut allergies

    • This is so kind for you to bake for your friend. I guess you meant swap almond flour for sunflower flour 🙂 I guess yes, it is usually working well as a 1:1 ratio. Enjoy the recipes on the blog. XOXO Carine.


The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.

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